Who knows to cook sarmale?

Question

Sarmale has a good taste without carrot and parsley......

Answer 1

Sarmale cu varza dulce (Cabbage Rolls)
Romanian Cabbage Rolls

1 large cabbage
1 3/4 lb. (750g) ground meat(pork and beef mixture is best)
4 large onions
2 Tbls. rice
1 bread slice
3 Tbls. lard
5-6 tomatoes or 1 Tbls. tomato sauce
salt
pepper
chopped dill
1 qt. (1 liter) sauerkraut juice
sour cream


Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt, and finely chopped onion slightly fried in 2 Tbls. lard. Mix everything well.
Core the cabbage with a sharp thin knife and then blance it with borsh. Then, carefully, remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2-3 pieces. Then place a little meat in each cabbage piece and roll inside. The smaller the rolls are, the tastier they are.
Place a layer of rolls in a deep pan, then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping Tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.

BON APPETIT!!!!

Answer 2

1 large cabbage
1 3/4 lb. (750g) ground meat(pork and beef mixture is best)
4 large onions
2 Tbls. rice
1 bread slice
3 Tbls. lard
5-6 tomatoes or 1 Tbls. tomato sauce
salt
pepper
chopped dill
1 qt. (1 liter) sauerkraut juice
sour cream



Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt, and finely chopped onion slightly fried in 2 Tbls. lard. Mix everything well.
Core the cabbage with a sharp thin knife and then blance it with borsh. Then, carefully, remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2-3 pieces. Then place a little meat in each cabbage piece and roll inside. The smaller the rolls are, the tastier they are.
Place a layer of rolls in a deep pan, then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping Tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.



"This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it! If you cannot find parsley root, you may substitute parsnip or turnip."
Original recipe yield: 5 servings

PREP TIME 1 Hr
COOK TIME 45 Min
READY IN 1 Hr 45 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
3 1/4 cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 tablespoons tomato paste
1/2 teaspoon dried dill weed
1/4 cup sunflower seed oil
6 ounces parsley roots, chopped
1 medium head cabbage
DIRECTIONS
Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.

Answer 3

Pork or Beef stuffed Cabbage Rolls are delicious. There is a good recipe on "www.easterneurope"

Answer 4

i even dont know how to boil water..................lolz