Sarmale Recipe

Inspired by Soba

Time2h

Serves4

Traditional cabbage wraps stuffed with rice and pork.

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Ingredients

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Main Ingredients

1 head Cabbage leaves

1 1/8 lb (500 grams) Ground pork

3 1/2 oz (100 grams) Rice

1 piece Onion, finely chopped

2 cloves Garlic, minced

2 tablespoons Tomato paste

2 tablespoons Dill, chopped

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 1/8 cup (500 ml) Water

Method

Cooking Instructions

Prepare Cabbage Leaves

Carefully remove the leaves from the cabbage head. Blanch them in boiling water for about 2-3 minutes until they are soft. Set aside to cool.

Prepare the Filling

In a skillet, heat a bit of oil and sauté the chopped onion and minced garlic until translucent. Add the ground pork and cook until browned. Stir in the rice, tomato paste, dill, salt, and pepper. Mix well and cook for another 5 minutes. Remove from heat.

Assemble the Sarmale

Take a cabbage leaf and place a spoonful of the filling at the base. Roll the leaf over the filling, folding the sides in as you go to secure it. Repeat with remaining leaves and filling.

Cook the Sarmale

Place the rolled sarmale in a large pot, adding any remaining cabbage leaves on top. Pour in water to cover the sarmale. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until cooked through.

Serve

Serve hot, optionally with sour cream and bread.