What you need:
- 500 grams of pork meat
- 100 grams of rice
- 2 medium onions
- 100 ml of oil
- 1 egg
- 150 grams of tomato paste
- a hand of chopped parsley
- salt, pepper, thyme
- an average pickled cabbage
- 100 ml of tomato paste and water to boil sarmale
What to do:
We clean the onion and mince it.
Put the oil in a pan, heat it and add the chopped onion.
Allow half a minute to brown in the oil, then add a little water, cover it and let it simmer until the water drops, then add the tomato paste and mix
We wash the cabbage and put it for a few hours in the unpacking and then drain it, we clean the stems, remove the leaves and cut them to the desired size, preparing them to fill .
We wash the rice and mix it with the minced meat, then add the onion and broth mixture and beaten egg well.
Season the composition with salt, pepper to taste. Optionally, we also add, if we like a little thyme and / or chopped parsley.
We place, in a row, in each leaf of pickled cabbage prepared as soon as a little filling of meat and twist the leaf with the meat inside, giving it a form of sarmale. At the end we fold the cabbage leaf left unfulfilled to seal it.
After we finish all the sarmale, we chop the remaining cabbage and part of it we put it on the bottom of a large pot. We also put the sarmale in this pot over the cabbage.
Put the pot on fire and boil and then transfer it to the hot oven at medium temperature for one and a half hours (until the cabbage leaf is cooked).