Sarmale
Cabbage rolls stuffed with meat.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Gently separate the leaves of the pickled cabbage. Cut away the thick central vein from each leaf to make rolling easier. If using fresh cabbage, blanch the whole head in boiling water until the leaves soften and can be peeled off.
- 2
In a bowl, mix the ground pork, uncooked rice, finely chopped onion, tomato paste, dried thyme, salt, and pepper. Knead the mixture until evenly combined.
- 3
Place about 2 tablespoons of the meat mixture near the base of a cabbage leaf. Roll it up tightly, tucking in the sides as you go to form a neat, secure packet.
- 4
Chop any leftover cabbage leaves and spread half of them on the bottom of a large Dutch oven or heavy pot. Layer the stuffed rolls on top, fitting them snugly. Tuck strips of smoked bacon between the rolls for flavor.
- 5
Cover with the remaining chopped cabbage. Pour the tomato juice and enough water over the rolls to just submerge them.
- 6
Bring to a boil on the stove, then cover and transfer to a 350°F (175°C) oven. Bake for 2 hours until the cabbage is tender and the sauce has reduced and thickened.
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