Sarmale
Ingredients
- 400 gPork and beef stuffing (plain)
- 66.7 gWhite rice (raw)
- 1.3 pcOnion (finely chopped)
- 100 gSmoked lardons (in sticks)
- 1.3 tbspSunflower oil (for cooking)
- 333.3 mlTomato juice (plain)
- 0.7 tbspDill (chopped)
- 0.7 tspThyme (dried)
- 0.7 pinchGray sea salt (to taste)
- 0.7 pinchBlack pepper ground (freshly ground)
- 1 kgWhole pickled cabbage (Sauerkraut) (whole leaves for rolling, the rest chopped)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the refrigerator in its sauce. Freezes very well.
