“Sarmale” (Cabbage meat rolls- Romanian dish), Receipe  » Recipes  »
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  • In my opinion, the general secret in the preparation of this dish consists of two main things
  • For this I recommend to use the most fat possible meat and not to use beef or mixtures of pork plus beef meat

    • by Valentin Bogatu
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      Starting with 1995 I have gathered several dish recipes thinking to publish an origibal book of receipes.

      This is part of this receipe collection.

      I will present here some original recipes of Romanian dishes. I took this decision because in one of my visits in the U.S.

      I was offered several specific Romanian dishes but none have the taste I was used to. There in no english word to direcly translate “sarmale”. The most close to it would be “meat wrapped in cabbage sheets or cabbage meat rolls”. This is a traditional Romanian dish and it is not lacking on a festive meal, be it Christmas, New Year, wedding or baptism.

      In my opinion, the general secret


      in the preparation of this dish consists of two main things: finding a quality pickled cabbage to wrapped the meat into and the use of a kind of meat as fat as possible.

      For this I recommend to use the most fat possible meat and not to use beef or mixtures of pork plus beef meat.

      Usually after they it is prepared this dish is served with sour cream. This is contributing to a very good taste.

      I use this recipe for about 20 years and it never failed. Every time I get some extraordinary “sarmale”. I recommend that instead of using water to boil the cabbage meat rolls, using chicken or pork broth.

      Ingredients 1 large or 2 ...


      • medium pickled cabbage, 750 g lean meat 1 slice of bread 2 onions, 2 tablespoons rice 100 g fat, salt, pepper, chopped dill, A small sprigs of thyme, 1 green pepper, 6 tomatoes or 2 tablespoons broth

        Preparation Let the cabbage in cold water overnight to lose the bitterness.

        Pass through the meat mincer the pork meat and a thick slice of bread, soaked and drained well. Separately fry the finely chopped onion in lard. When it begins to turn yellow, add the washed rice. Fry also the rice, extinguish it with water, then stir with the meat, add chopped herbs, salt and a pinch of pepper.

        Loose the leaves of a fine cabbage. Cut each sheet of the

        spine. Cut the sheets into medium pieces and wrap the meat into them.

        True Romanian rolls are small as a nut but you can make them as large as a small fist. Cut the remaining unused cabbage into thicker noodles. Place a layer of chopped cabbage in skillet, then place the cabbage rolls side by side and a second layer, if they emerge more. Placed between rows tomato slices.

        Top it with another layer of cut cabbage and bell pepper, thin cut. The meat rolls boil only in water not to be too sour.

        Add sliced tomatoes or a little tomato or peppers broth or and a good spoon of lard.

        Allow to boil on the stove, then bake them at medium heat and keep until the juice falls as nedded.

        Cabbage rolls are much better warmed up, so it is better to be prepare them the day before.




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