Traditional Romanian Sarmale Recipe

Sarmale: Traditional Romanian Cabbage Rolls

WebDec 23, 2023 · Remove all the cabbage leaves from the head of sauerkraut and place in a large bowl. Use a sharp knife to cut each of the leaves …

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Sarmale – Traditional Romanian Stuffed Cabbage …

WebMar 25, 2021 · Simmer, covered, leaving a thin crack open for about 2 ½ hours or until soft. Preheat the oven to 180 degrees Celsius/ 350 …

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1. If you use sauerkraut separate the leaves and soak them in cold water for 2-3 hours.
2. If you use fresh cabbage, start by bringing a very large pot of water to a boil, a pot large enough to hold the cabbage head and still leave you some place to handle the cabbage.
3. Remove the hard core of your cabbage. First, cut away the protruding part of the core. Then make incisions with a small sharp knife around the core, about 4-6 incisions around the core. Try to loosen the core by cutting through it from one incision to the other, like making lots of X signs. When the core is loose enough start removing it piece by piece cutting here and there to make it looser.
4. When the water boils add about 1 tablespoon of salt and the white wine vinegar. Carefully place the cabbage in the water, first with the hole facing down. Cook it for about 10-15 minutes, then turn it in and start removing the leaves. You will do that with the help of two forks, scratching and pulling at the edges of the hole. If they don't come off easily continue cooking the cabbage until they start to come off. Be careful not to scald your hands with the boiling water.

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Romanian Cabbage Rolls (Sarmale) Yuzu Bakes

WebApr 20, 2024 · Step 2: In a deep frying pan, heat up a little olive oil. Add the chopped onion and fry for 3-5 minutes, mixing frequently until …

1. Add 3/4 cups (125 grams) of buckwheat to 1 cup (250 ml) of salted boiling water. Simmer until the buckwheat absorbs all the water. It usually takes 15-20 minutes. Set aside.
2. Heat the olive oil in a deep non-stick frying pan. I recommend a deep 28 cm pan. Bring a kettle of water to boil. Add one cup of brown rice to the pan and using a wooden spoon start mixing the rice to get coated in oil. Continue mixing for 1-2 minutes until you see the grains of rice becoming whiter and a little translucent. Add two cups of water over the rice. Add one cube of vegan vegetable stock and mix well. Cover and boil gently on low heat for 30 minutes. You do not need to mix the rice during the cooking process.
3. In a deep frying pan, heat up a little olive oil. Add the chopped onion and fry for 3-5 minutes, mixing frequently until translucent. Add the thyme and paprika and fry for another minute. In a large bowl, mix the spiced onion, the rice and the buckwheat. Add the aquafaba. Using a wooden spoon, mix the ingredients together.
4. Remove around 24 largest cabbage leaves from the fermented cabbage head. Finely chop the remaining of the cabbage and set aside in a bowl. Cut the 24 large leaves in half, horizontally. The half of the leaf with the hard stem, chop finely and add to the chopped cabbage bowl. On a different plate, lay flat the top of the leaf which is tender, and easily foldable. This will be used for stuffing.

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