Sarmale is a very typical Romanian recipe, although we can also find different versions of this preparation in Eslava cuisine. The Romanian Sarmale recipe is made of a meat filling in cabbages of cabbage or cabbage. This time we have prepared it with beef and chicken, but you can do it with different types of meat such as lamb or pork. Sarmale is a very complete recipe, it can serve as an incoming, but also as a main dish. It is gently seasoned and rice is added and some vegetables such as onion and tomato. Do you want to know more about this delicious Romanian food? Keep reading in recipes and learn how to do Sarmale!
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make Sarmale: |
| 300 kilograms of mixed meat (veal and chicken) 4 strabola or cabbage leaves 3 garlic cloves 1 piece of sweet onion (median) 1 teaspoon of dry thyme |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Sarmale:
1. To start with Sarmales recipe, first pike garlic and onion. Suffine them in a pan with hot oil until the onion becomes transparent and the garlic takes color. Add a salt pin so that the onion sweats and releases all the water more easily.
2. Add the minced meat to the sauce, remove and mixture. Add pepper and thyme. Let everything cook for 4 minutes without letting the meat dry too much. Meanwhile, cook the rice with a little salt. It is not necessary for the rice to be completely done, because then it will have just cooked completely.
3. Pour the tomato in the pan with the meat, remove and test the salt. Leave it well scrambled and cook without covering the pan for 3 minutes.
4. Add the boiled rice in the pan and remove until it integrates well with all the ingredients. Cook for 4 minutes until you have a malleable paste.
5. Put a casserole to boil with water and put in it the cabbage leaves or cabbage. Let them cook for approximately 3 minutes. They should not be too made so that they do not break when filling them. Take out the leaves and, carefully, dry them with a kitchen paper.
6. Cut the hard part in the center of the cabbage leaves, but only the thick piece. This will facilitate the task of filling them. With a dessert spoon, take a bit of the stir -fry and see each sheet filling. If you have a steamer, deposit every Sarmale roll. If you don have a steamer, put them to steamed in a pot with very little water. Let them cook covered for 8 minutes.
Trick: Screw pressing and intermingling the tips or ends of the cabbage leaves. It will be perfect.
7. deposits a fried tomato base on the dish where you will serve the Sarmale. Place the meat rolls and enjoy! You can enjoy this typical Romania recipe with seed bread or salty cookies.
