How to make sarmale
Absolutely delicious
Ingredients
- 1kg of meat (chopped up)
- 200g of rice (washed)
- Salt
- Tomato sauce (NOT KETCHUP); if you can't find it, just use tomatoes.
- Sauerkraut: 2 heads (for the leaves and for the bottom of the pot); If you can't find that, use vine leaves, or if you can't find that, use coltsfoot plant leafs
- salt, pepper, paprika, thyme, dill
- 2 eggs
- Oil
- 3 onions (chopped)
- 2 carrots (grated)
- 4-5 garlic cloves (chopped)
Instructions
1
Add oil to a pan on medium heat and let it heat up.
2
Add the onion and fry the onion in oil and add the washed rice, salt, pepper, paprika, thyme, dill, carrots, garlic and tomato paste, mix well (better than in the image). After you add all of that, add a litle bit of water, (120 ml). After the water evaporates a little, stop the heat. Let cool, then mix with the minced meat.
3
De-salt the leaves if they are too salty by leaving them in warm water. Cut the thick veins so that you can roll the sarmale easily. If the leaves are too big cut them in half.
4
Place a spoonful of filling on the cabbage leaf. Roll tightly and close the ends. Repeat for all the cabbage leaves.
5
Place a layer of chopped cabbage at the bottom of the pot. Arrange the rolls in layers, add smoked meat and spices. Pour in enough water to slightly cover them. Cover with a lid and place on the stove.
6
Boil on low heat for 2-3 hours. Check from time to time and add liquid if necessary.
7
After they cool down, eat them with sour cream on top!