Sarmale in Cabbage Leaves
Experience the rich, comforting flavors of traditional 'Sarmale in Cabbage Leaves,' a beloved Eastern European dish that's perfect for hearty gatherings. This recipe features tender cabbage leaves stuffed with a savory blend of ground pork, ground beef, and long-grain rice, seasoned with aromatic dill, thyme, and sautéed onions for a burst of flavor in every bite. Slow-cooked in a tangy tomato and sauerkraut juice sauce with bay leaves, these rolls are infused with a deep, tangy warmth that makes them irresistibly satisfying. Ideal for large servings, these cabbage rolls are best enjoyed with creamy polenta or a dollop of sour cream for an authentic, soul-soothing meal. Perfectly balanced and deeply delicious, 'Sarmale in Cabbage Leaves' is a must-try for fans of cozy, homestyle cooking.
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Recipe Information
Ingredients
- 1 large cabbage
- 500 grams ground pork
- 300 grams ground beef
- 1 large onion
- 100 grams long grain rice
- 2 tablespoons tomato paste
- 2 tablespoons dill
- 1 teaspoon thyme
- 2 bay leaves
- 2 tablespoons vegetable oil
- 200 milliliters sauerkraut juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 500 milliliters water
- 1 tablespoon parsley
Instructions
1. Carefully remove the core from the cabbage and place the whole head in a large pot of boiling water for 5-10 minutes, until the leaves soften. Peel off the leaves gently as they become tender. Set them aside to cool.
2. Finely chop the onion and sauté it in 1 tablespoon of vegetable oil until translucent.
3. In a bowl, combine the ground pork, ground beef, sautéed onion, rice, dill, thyme, salt, and black pepper. Mix thoroughly to ensure an even distribution of ingredients.
4. Take a cabbage leaf and cut out the thick stem if necessary. Place about 1-2 tablespoons of the meat mixture in the center of the leaf and roll it up, tucking in the sides to form a small, tight roll. Repeat with remaining leaves and filling.
5. Line the bottom of a large pot with any remaining cabbage leaves (or extra leaves from the softened head). This will prevent the sarmale from sticking to the pot.
6. Arrange the cabbage rolls in the pot, layering them if needed.
7. Mix the tomato paste with sauerkraut juice and 500 milliliters of water. Pour the mixture over the cabbage rolls in the pot. Add bay leaves to the pot.
8. Drizzle the remaining 1 tablespoon of vegetable oil over the top.
9. Cover the pot and bring to a gentle simmer over medium heat. Reduce the heat to low and simmer for about 2.5 hours, until the cabbage is tender and the flavors have melded.
10. Occasionally check to ensure there's enough liquid in the pot to prevent burning; add more water if necessary.
11. Once cooked, garnish with chopped parsley and serve hot. Sarmale pairs well with polenta or a dollop of sour cream.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 47.6 g | ||
| Protein | 201.4 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 801 mg | 62% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3425 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
