SARMALE
Romanian Cabbage Rolls. My grandmother was Romanian and she made the best cabbage rolls. This is her recipe. I translated it from Romanian to English.
Provided by olgaehret
Categories One Dish Meal
Time 4h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fry onions in oil with paprika. Add washed rice. Then add meat but don't cook it just mix it with the hot onions and rice. Add salt and pepper to taste. Let rest while preparing the cabbage.
- In the meantime boil the cabbage. Do not overcook. Then rinse with cold water.
- For larger sheets remove ribs. Place first layer of sauerkraut in pot then form the cabbage rolls like so:
- Cabbage leaf sits in the palm, place a teaspoon (or more depending on how big your leaf is) of.
- cabbage mixture and tuck the ends then roll like a tortilla. After you.
- wrap stuffed cabbage arrange in pan, side by side. Over the first.
- layer of rolls sprinkle more sauerkraut, sprinkle a few peppercorns, 2 bay leaves, and a sprig of fresh dill. Then arrange another layer, and repeat. Add tomato juice over all the rolls and make sure it is well covered.
- I make them in the crock pot. You can make them in a roman clay dish in the oven too. Or you can make in a stockpot on the stove. All of these at low heat for 4-6 hours.
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Faris Hd
[email protected]These sarmale were a bit time-consuming to make, but they were definitely worth the effort. They were so flavorful and delicious.
Claudia abebrese
[email protected]I made these sarmale for my Romanian grandmother and she loved them. She said they were the best sarmale she had ever had.
Ijaz Oman
[email protected]These sarmale were a lot of work to make, but they were definitely worth it. They were so delicious!
Hamza Ail
[email protected]I'm not sure what I did wrong, but my sarmale fell apart when I tried to roll them. I think I might have used too much filling.
Shymeek Dudley
[email protected]This recipe was a bit too complicated for me. I would prefer a simpler recipe with fewer ingredients.
jony Jony
[email protected]I followed the recipe exactly, but my sarmale didn't turn out as good as I expected. I think I might have overcooked them.
Janvier Mbelete
[email protected]The cabbage leaves were a bit tough. I would blanch them for a few minutes before rolling them.
Alberto Padurariu
[email protected]These sarmale were a bit bland for my taste. I would add more salt and pepper next time.
Tristan caleb Chippendale
[email protected]I've tried many sarmale recipes, but this one is my favorite. It's easy to make and always turns out delicious.
Miki Juma
[email protected]These sarmale were a big hit at my dinner party. Everyone loved them.
Zaid Ibrahim
[email protected]Best sarmale I've ever had!
Ibad Aashiq
[email protected]I'm Romanian and I can say that these sarmale are authentic and delicious. I will definitely be making them again.
Bulbul Hossain
[email protected]This recipe was easy to follow and the sarmale turned out delicious. I especially liked the addition of the dill and caraway seeds.
Salima
[email protected]I made these sarmale for a party and they were a hit! Everyone loved them. I will definitely be making them again.
Shakeel Chishti
[email protected]These sarmale were delicious! The cabbage leaves were tender and the filling was savory and flavorful. I would definitely recommend this recipe.
Silalomilo Lemalu
[email protected]I've made sarmale many times before, but this recipe is by far the best. The cabbage leaves were perfectly cooked and the filling was flavorful and moist. I will definitely be using this recipe again.
Riyad bai
[email protected]This was my first time making sarmale and it turned out great! The instructions were clear and easy to follow. I used a combination of pork and beef, and the flavor was amazing.
Esha butt
[email protected]My family loved this recipe! It was easy to follow and the sarmale turned out delicious. I will definitely be making this again.