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SARMALE (ROMANIAN CABBAGE ROLLS) - page 2 of 2 |
Preparation:
- place cabbage head in pot filled with salted boiling water
- cover and cook for 3-4 minutes (until soft enough to pull off leaves)
- let the leaves cool and use a knife to cut away the thick stem, but do
not cut all the way through
- you need about 20 leaves, so chop remaining cabbage and set aside
- sautee onion, garlic, and rice in large skillet with 1 T of canola oil
stir frequently until onion is translucent
- add 1/4 C water, bring to a boil and simmer for 10 minutes
- remove from heat, set aside and let cool
- place pork in a large bowl
- dip bread in water, squeeze and add to pork with onion-garlic-rice
mixture
- add dill, thyme, salt, pepper, cayenne, and 2 T water
- mix lightly but thoroughly
- use 2 T canola oil to coat a large Dutch oven or casserole dish
- mix reserved chopped cabbage with sauerkraut (save the juice) and bacon
- place some in casserole dish
- put about 1/2 C of mixture on a cabbage leaf
- roll away to cover the meat mix
- flip the sides to the middle and complete the roll
- place cabbage roll in casserole / Dutch oven and repeat for one layer
- add more sauerkraut / cabbage / bacon mix
- add another layer of cabbage rolls
- top with any left over sauerkraut, meat mixture etc.
- spread dill sprigs on top and sprinkle with 3 T EVOO
- pour sauerkraut-tomato juice- wine mix over the everything
- add bay leaves, place Dutch oven on stove and bring to a boil
- cover and simmer for 20 minutes
- in the meantime, heat oven to 375 F
- transfer to oven and bake for 1 1 /2 hours
- add tomatoes, cover and bake another 45 minutes
- remove lid and bake for 15 minutes more
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