Prezentare a unei retete traditionale de sarmale

1. Ingredients for sarmale with meat in
sour cabbage leaves
- 400 gr of minced pork
- 300 gr of minced beef
- 2 onions
- 2 buckets of rice
- 3 tablespoons of tomato broth
- 1 dairy link
- 1,5 kg of sour cabbage
- ground pepper
- 6-7 peppercorns
- 2 bay leaves
- dry thyme
- 200 g of smoked bacon (or any kind of
smoked)
University of Agronomic Sciences and Veterinary Medicine of Bucharest , Romania
59 Mărăști Blvd , District 1 , 011464 , Bucharest , Romania
Clean the onion and chop fine, then
sprinkle some oil, small heat and a
covered pot until it becomes glassy. Add
the pre-cooked rice a few minutes in
cold water and 1 tablespoon of broth.
(Rice is about 2/3 of the cake). Allow to
cool for 2 minutes, stirring constantly.
Add a tablespoon spoon and leave it for
2 minutes. In a bigger bowl, place the
meat, along with the onion, and the
early roasted broth, 1/4 teaspoon
ground pepper, 1/2 teaspoon dried
thyme, finely chopped dill. Mix well. If
the cabbage is salty, do not put salt, and
if it is too salty, leave it in warm water
for at least one hour before it is used.
After preparing the meat, loosen the cabbage
leaves from the spine, cut the thicker ribs,
place the cabbage sheet in the palm, take the
meat with a spoon and roll the cabbage roll
around the meat, taking care to cover with
cabbage and the stems of the bunch, to avoid
leaving the meat. The cookies so prepared are
placed in a fairly large pan, next to each other,
in the circular shape. Place a spoonful of oil, 2-
3 whole cabbage leaves and a 1 cm coat of
minced cabbage on the bottom of the
saucepan. When you finish making a layer of
sarmale, place a spoonful of diluted broth over
them in a water cup and a few smokes.
Between broken chicken and 2 leaves of dry
bay. Then continue with another layer of
sarmale, then smoke and again sarmale until
you finish them. Place a 1 cm coat of minced
cabbage over the last coat of salsa and spread
another spoon of spice. Fill with water until it
exceeds a few centimeters. Cover the
saucepan and boil over medium heat for about
40 minutes.
It is checked from time to time that the water does not fall too much and is filled when needed.
After that, give the small fire and leave until they are ready for at least another hour. Basically
you need to take a sake on a plate and taste it, the cabbage must be well cooked.
Student : Ionut Cojocaru
Coordinating teacher : Mihai Daniel Frumuselu
References : http://www.csid.ro/retete-culinare/mancaruri-cu-carne/sarmale-traditionale-de-porc-si-vita-in-foi-de-varza-acra-11809509/