Sarmale, the Romanian Cabbage Rolls. Crockpot Cabbage Rolls - try my traditional cabbage rolls with ground pork, rolled in sour cabbage leaves and slowly cooked in a crockpot. So simple and a definitely a favorite! Sarmale - one of Romania's national dishes: amazingly comforting, stuffed cabbage rolls with ground pork and rice and slowly cooked for hours.

Sarmale, the Romanian Cabbage Rolls Romanian cabbage rolls are really easy to make but time consuming, especially the rolling part. I am always making a big pot, reserving a whole afternoon for this job. While Sarmale may be unique to Romania, stuffed cabbage rolls recipes can be found throughout all of Eastern Europe and in many other cultures like Sarmale, however is a traditional cabbage and meat dish that comes from Romania and is made using sour cabbage, pork, a variety of spices, and.

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, sarmale, the romanian cabbage rolls. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sarmale, the Romanian Cabbage Rolls is one of the most favored of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look wonderful. Sarmale, the Romanian Cabbage Rolls is something which I have loved my whole life.

Crockpot Cabbage Rolls - try my traditional cabbage rolls with ground pork, rolled in sour cabbage leaves and slowly cooked in a crockpot. So simple and a definitely a favorite! Sarmale - one of Romania's national dishes: amazingly comforting, stuffed cabbage rolls with ground pork and rice and slowly cooked for hours.

To begin with this recipe, we must first prepare a few ingredients. You can cook sarmale, the romanian cabbage rolls using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sarmale, the Romanian Cabbage Rolls:

{Get 350 gr of beef minced.
{Get 150 gr of pork minced.
{Take 1 package of sour cabbage, available in eastern europe deli.
{Take 1 cup of rice, wash and drain.
{Make ready 3 piece of white onion.
{Get 3 piece of garlic.
{Get 3 tbsp of sweet red paprika powder.
{Get 3 tbsp of vegeta, the vegetable stock.
{Make ready of salt and pepper.
{Get of olive oil.
{Get of crispy bread.
{Get of sour cream.

The Romanian Cabbage Rolls- Sarmale - are one of the most delicious dishes that Romanian people prepare for family gatherings and especially for holidays. During the summer they are made with green cabbages and during the winter they can be made with sour cream as well. It is very similar to Hungarian Cabbage Rolls and very different from the Polish style. No holiday would be complete without these along with Fresh & Smoked Sausage, Mamaliga with Cheese (Polenta) and Cozanac Serve with sour cream and mamaliga for a real romanian dish.

Steps to make Sarmale, the Romanian Cabbage Rolls:

Heat the pan in a medium heat, saute the garlic and white onion in olive oil till its fragrant, then add the rice, sweet red paprika powder, vegeta and salt and pepper, cook for about 15 mins.
Add the minced meat in a bowl, and mix with the garlic onion rice till all mixed well together..
Stuffed the sour cabbage with the meat and rice mixture,and roll it.
Place the cabbage rolls in a pot, and cover with water, cook in high heat until boiling and simmer in low heat for about 1 hour until meat cooked.
Best serve with crispy bread and you can add sour cream on the top. super easy and yummmy!!!.

Stuffed Cabbage Rolls, our Romanian Sarmale, a healthy dinner dish made with ground meat and rice, herbs, paprika and seasoning, rolled in cabbage leaves or sauerkraut, and cooked in a light tomato sauce until tender. It's a traditional dish in Romania, which is a classic recipe at Christmas. Romanian stuffed cabbage (sarmale) is made with pork, sauerkraut, and tomatoes, and This recipe for Romanian stuffed cabbage, or sarmale, features ground pork, sauerkraut, tomatoes, and dill. Roll away from you to encase the meat and create a neat little roll. The size of the rolls are really personal preferrence, in Southern Romania they are usually really small and going North towards Moldavia they get really big in size.

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