Sarmale

Fermented cabbage leaves wrapping a juicy meat filling flavored with dill. Slow cooking makes the cabbage translucent and the meat tender, all bound by a short, smoky jus.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 610
• Protein: 22 g
• Carbs: 43 g
• Fat: 38 g

Ingredients

• 400 g Pork and beef stuffing ( plain )
• 66.7 g White rice ( raw )
• 1.3 piece Onion ( finely chopped )
• 100 g Smoked lardons ( in sticks )
• 1.3 tbsp Sunflower oil ( for cooking )
• 333.3 ml Tomato juice ( plain )
• 0.7 tbsp Dill ( chopped )
• 0.7 tsp Thyme ( dried )
• 0.7 pinch Gray sea salt ( to taste )
• 0.7 pinch Black pepper ground ( freshly ground )
• 1 kg Whole pickled cabbage (Sauerkraut) ( whole leaves for rolling, the rest chopped )

Instructions

1. Preparing the aromatic base

   Finely chop the onions. In a pan, sweat them with oil until translucent without browning. Add the white rice and stir for two minutes until it becomes glossy.

2. Making the filling

   In a large mixing bowl, combine the pork and beef mince with the cooled onions and rice. Mix in chopped dill, thyme, salt, and pepper. Knead firmly: the filling must be homogeneous and supple to the touch.

3. Rolling the sarmale

   Take a fermented cabbage leaf. Place a small quenelle of filling at the base. Roll tightly and tuck the edges inside with your finger to seal the cylinder. The sarmale should be firm and not unravel.

4. Layering the pot

   Line the bottom of a heavy pot with shredded cabbage. Arrange the sarmale in tight circles. Intersperse smoked bacon pieces between layers. Finish with a layer of shredded cabbage on top.

5. Slow simmering

   Pour the tomato juice and top up with water to cover. Cover and simmer over very low heat. It is ready when the cabbage can be cut with a fork effortlessly and the liquid has reduced by half.

Chef's tips

• Do not roll too tightly, the rice will expand and could burst the leaves.
• The dish is even better reheated the next day, once the flavors have fully infused.

Storage

Keeps for 4 days in the refrigerator in its sauce. Freezes very well.