Sarmale

Savor the heartwarming flavors of Eastern Europe with Sarmale, tender cabbage rolls filled with seasoned pork and rice. Perfect for cozy family dinners or festive gatherings, this dish brings comfort and tradition to your table.

• 1 kg pork mince
• 200 g rice
• 2 tbsp tomato paste
• 1 large onion
• 1 head sauerkraut
• 2 tbsp dill
• 2 tsp salt
• 1 tsp pepper

Method

1. 1

   In a large mixing bowl, combine the pork mince, rice, chopped onion, tomato paste, dill, salt, and pepper. Mix well until fully incorporated.

2. 2

   Carefully separate the sauerkraut leaves or, if using fresh cabbage, blanch them in boiling water until soft, then remove and cool.

3. 3

   Take a cabbage leaf and place a spoonful of the meat mixture at the base of the leaf. Roll the leaf tightly around the filling, tucking in the sides as you go. Repeat with remaining leaves and filling.

4. 4

   Place the rolled sarmale in a large pot, packing them snugly together. Add leftover cabbage leaves on top to prevent burning.

5. 5

   Cover the sarmale with water (or a mix of water and tomato juice) and bring to a boil. Reduce heat to low, cover, and simmer for about 2 hours.

6. 6

   Once cooked, let them rest for a few minutes before serving. They are traditionally served with sour cream and polenta.