Dear friends,
I present today the "Sarmale" in acacia cabbage leaves
. . .
I share with you a recipe of sarmale (in cabbage leaves) and hope to please your sarmale, as I like it very much, are very good and melt in my mouth!
ingredients
● 1 kg of minced pork (or pig and beef-equal amounts)
● 110 grams of rice
● 3 bay leaves
● 2 dried onions (medium size)
● two tablespoons of pork fat
● 100 grams tomato paste / paste
● Sour cabbage
● pepper
● salt (one spoon)
Method of preparation
Pork is chosen (pulp, bacon, neck) and passed through the chopping machine (otherwise you should pour both pork and beef in equal quantities). The minced meat is mixed with the washed rice and washed in some water, the onion cut in very small cubes, pepper, salt, finely chopped laurel leaves and 100 ml of water. Very important is the addition of water in the filler.
The sausage cabbage leaves are cut by selecting the cuts in which the meat can be packed easily.
In one hand put the cabbage roll, close the wrist and place some meat and roll the cabbage sheet with the other hand. The first hand is tightened to prevent the cabbage tube from breaking out, and with the fingers on the other hand, the edges of the cabbage leaf are pressed inwards and thus the wire "sarmale" is formed.
The sarmale is boiled in large containers with cabbage leaves, in which they are concentrically arranged in successive layers in the form of snails.
Above the last layer of sarmale put water (so as to cover the sarmale), tomato paste and two tablespoons of lard.
After the first boil, the "sarmale" are allowed to boil for 2 hours.
After cooking for two hours on the stove, the sarmale can be left for another 20 minutes in the preheated oven at 180 degrees.
Serve hot with "mamaliguta"(polenta) and "tuica"(brandy).
Thank You for reading and your upvotes.
