Sarmale | FoodieAtlas

Ingredients

For the Filling:
1 lb (450g) ground pork
1/2 lb (225g) ground beef
1 cup rice, rinsed and drained
1 large onion, finely chopped
1 egg
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
For the Cabbage Rolls:
1 large head of cabbage (for blanching the leaves)
2 cups sauerkraut (optional, for layering and flavor)
2 cups beef or chicken broth
1 can (14.5 oz) diced tomatoes
2 tablespoons vegetable oil

Instructions

Prepare the Cabbage

Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the head in the boiling water. Cook for about 10 minutes, until the leaves are pliable. Remove and let cool.

Gently peel off the cabbage leaves and trim the thick vein from each leaf.

Prepare the Filling

In a large bowl, combine the ground pork, ground beef, rice, onion, egg, tomato paste, thyme, paprika, salt, and pepper. Mix until well combined.

Assemble the Sarmale

Place a spoonful of filling in the center of each cabbage leaf. Fold the sides over the filling, then roll up tightly.

In a large pot, layer the bottom with sauerkraut if using, and then place the rolls seam-side down.

Pour the beef or chicken broth and diced tomatoes over the rolls.

Cook

Cover the pot and bring to a simmer. Cook on low heat for about 1.5 to 2 hours, until the meat and rice are cooked through.

Serve

Allow the sarmale to rest for a few minutes before serving.