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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 102.7
  • Total Fat: 5.5 g
  • Cholesterol: 23.5 mg
  • Sodium: 194.0 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 7.5 g

View full nutritional breakdown of SARMALE (STUFFED CABBAGE LEAVES) calories by ingredient
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SARMALE (STUFFED CABBAGE LEAVES)

Submitted by: JONE7007
SARMALE (STUFFED CABBAGE LEAVES)

Introduction

One of the most popular, traditional Romanian dishes is sarmale. It can be made with fresh or sour cabbage or grape leaves (as is common in Moldova and Bulgaria). Because they take some time to make, they are often served for celebrations and holidays such as Christmas and Easter. TWomen will often sit around the table rolling them and visiting. One of the most popular, traditional Romanian dishes is sarmale. It can be made with fresh or sour cabbage or grape leaves (as is common in Moldova and Bulgaria). Because they take some time to make, they are often served for celebrations and holidays such as Christmas and Easter. TWomen will often sit around the table rolling them and visiting.
Number of Servings: 20

Ingredients

    1 fresh cabbage head
    ½ c. onion
    ½ c. tomato juice
    ½ L. bors
    ½ kg. ground beef (or beef/pork mixture)
    ¼ c. raw rice
    oil salt
    pepper
    dill
    vegetable boullion
    paprika
    parsley

Directions

To prepare cabbage leaves for filling, rinse the head of the cabbage, and with a knife, remove the base stem to loosen the leaves. Plunge the entire cabbage head into boiling water. Remove the cabbage head from the water and begin peeling off the leaves one at a time. Place the leaves back into the boiling water all at once for about 2 minutes, thereby blanching them. Remove them from the boiling water and drain.
To prepare the stuffing, begin by finely chopping the onion. In a pan, sauté the onion in a little oil over a medium-high flame. Add the other spices to the pan as desired (salt, pepper, dill, vegetable boullion, paprika, parsley, etc.). Remove the pan from the heat. In a large bowl, mix together the rice, ground meat, and onion mixture.
To stuff the cabbage leaves, first take each leaf and cut off the center ridge, being careful not to make a hole in the leaf. Spoon a good portion of filling onto the leaf and roll, tucking in the sides without ripping the leaf.
In a large pot, place some cabbage leaves on the bottom and add about 2 cups of water. This will prevent the sarmale from burning. Add the stuffed sarmale in a layer across the bottom of the pot. The next layer, place in the alternate directions making criss-cross pattern. Add bors and simmer over a very low flame for about 1 hour or until the sarmale are cooked through. About 10 minutes before the sarmale are cooked, add the tomato juice and/or tomatoes. A key to this recipe is cooking them slowly to enhance their flavor. If the meat contains pork, make sure the sarmale are well cooked. Add more water if necessary. Serve hot with sour cream for a more Transylvanian style.
*Sour cabbage is available at the market. If this is used instead of fresh cabbage, leave out the bors and do not boil the leaves.
Variation: Sarmale Vegetarian (Vegetarian Sarmale)

For vegetarians: in lieu of meat, use ½ kg. of mushrooms and ½ cup finely chopped celery cooked in 4 tablespoons of butter. Drain and mix with rice and spices. Fill cabbage leaves according to directions above.
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Number of Servings: 20

Recipe submitted by SparkPeople user JONE7007.






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