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Students Projects | Timisoara – Romania

SARMALE

Traditional food recipe.
Sarmals in sauerkraut sheets with smoked meat.

Ingredients

  • 1,300 kg minced pork (country)
  • 600 g smoked rib (homemade)
  • 2 pickled greens (suitable as size)
  • 350 ml tomato juice (homemade)
  • 3 onions
  • 1/2 cup rice
  • 1 bay leaf
  • Thyme
  • Salt
  • Pepper
  • 50 ml oil

 

Preparation mode

With smoked meet and cooked over low heat in the oven, they are the best wire.
I’ll wait for you at the table… I also make mamaliguta and I have chillies 🙂

I washed the cabbage and left it in cold water for about four hours.
I cleaned the onion, washed it and chopped it finely. I heated the oil in a pan and tempered the onions along with the washed rice. When they cooled, I added them to the minced meat. I seasoned with thyme, salt and pepper and added 2 tablespoons tomato juice. I mixed and set aside until I prepared the cabbage leaves.
Cabbage I unwrap in sheets according to the large ones to which I cut the stubs and ribs thicker.
I formed the charms by putting in the center of each cabbage sheet, meat, I rolled and the heads I inserted inside.
At the bottom of a tuci I put finely chopped cabbage, half the smoke, a bay leaf, thyme and pepper. I placed the sarmals in layers pressing between them thyme and pepper. Above I put the rest of the smoke and cabbage leaves. I poured water to cover them and put the cough directly in the preheated oven over low heat for about 4 hours. I added hot water when it went down. Half an hour before I stopped the fire, I removed the cabbage leaves from the top and added the tomato juice. I’ll serve them with warm mamaliguta and chilli. Good appetite!