Sarmale Recipe For Christmas

Romanian Cabbage Rolls (Sarmale) Jo Cooks

WEBDec 11, 2022 · Here's my mom's recipe for traditional Romanian Cabbage Rolls (Sarmale) which I've been making for decades.

Rating: 4.6/5(240)
1. Preheat the oven to 375°F.
2. Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute.
3. In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
4. Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that's why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll.

Preview

See Also:

Show details

Sarmale Recipe My Gorgeous Recipes

WEBSep 9, 2020 · Romanian Sarmale Recipe or stuffed cabbage rolls, a healthy dinner dish made with ground meat and rice, herbs, paprika and …

Rating: 4.2/5(10)
1. Cut the onion really finely and mix it with the minced chicken and pork.
2. Rinse the rice under running cold water, then mix it with the chicken and onion.
3. Season with salt, ground black pepper, herbs and sweet paprika.
4. This mixture was enough for 30 rolls, but depending on how big your rolls are, you may need more or less pickled cabbage leaves.

Preview

See Also:

Show details

Vegetarian Sarmale (Romanian Cabbage Rolls) Recipe Food.com

WEBJun 8, 2008 · "Sarmale are tradditional Romanian cabbage rolls that are always served at weddings and during Christmas, as well as other occasions or for no occasion at all. My …

1. Filling: Chop 4 of the onions and grate one of the carrots. Saute them for a couple of minutes with about 2 Tbsp oil. Add the rice and continue to saute them for 10 minutes add a little water, but only a small amount to keep it from sticking.
2. Add the tomato paste, the walnuts, and the granulated gluten. Season it with salt, pepper, a dash of soy sauce, and other seasonings you may want. Heat for a minute or two and then turn off the stove and let cool down a little.
3. Remove the hard core of the cabbage. Ceave the cabbage in a bowl/pot with hot water and salt for 5-10 minutes (until the leaves can be removed easily, but it shouldn not stay too long because the leaves will be easily broken).
4. Drain the cabbage and wait for it to cool off until you can work with it. Remove the spine from each leaf (leaving two halves with each leaf about the size of your hand). From the cabbage around 20 medium leaves should result. Some leaves may rip, but don't use those to add filling to, instead set aside.

Preview

See Also:

Show details