We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Diet & lifestyle
- Vegetarian meals
Sarmale is a meal that is traditionally eaten on Christmas Eve. Of course, you can eat them anytime of the year.
11 people made this
- 625g long grain rice, rinsed
- 900g pork loin roast, finely diced
- 450g carrots, chopped
- 450g onions, chopped
- 1 pinch salt to taste
- 3 tablespoons tomato puree
- 1/2 teaspoon dried dill
- 4 tablespoons sunflower seed oil
- 175g parsley roots, chopped
- 1 medium head cabbage
MethodPrep:1hr ›Cook:45min ›Ready in:1hr45min
- Place rice in a medium bowl and pour boiling water over it. Let soak for 15 minutes, then drain.
- Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the carrots, parsley roots, onions and tomato puree. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
- Heat 2 more tablespoons of oil in the same frying pan over medium-high heat. Add the pork and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
- Carefully remove the leaves from the head of cabbage and place them in a large saucepan with about 5cm of water. Bring to the boil and cook for 5 to 10 minutes, until tender and flexible.
- Remove the cabbage leaves from the pan, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the centre and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pan.
- When the pan is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls and place over medium-low heat. Cover and simmer for about 30 minutes, until the rice is tender.
Are similar to parsnips, but lighter in colour. The flavour and texture is a mixture of turnip, carrot and parsnip. If unavailable, substitute in turnips or parsnips.
Reviews & ratingsAverage global rating:(10)
Reviews in English (8)
Hi, I tried this recipe as I had way too much cabbage to eat. It was really tasty and fun to make. However the quantities in the recipe gave me about double the amount of filling I could possibly use. I would recommend this recipe but with half the quantities. It was by far the most interesting recipe I found for excess cabbage! thanks to the poster RodicaG-17 Nov 2013
Great recipe! This recipe goes great served with sour cream. As a variation and for added flavor, when cooking it, use half water and half borsch (Romanian and maybe Russian stores offer it..., a sour delicate-flavored liquid). If not available, you can add a Tbsp of lemon juice. I grew up making and eating "sarmale".-21 Dec 2005