Tuesday, April 27, 2010
Tuesday Dinner - Pork Rolls ( or Stuffed cabbage ) - Sarmale ( in Romanian )
1 kg grinded pork (or pork and beef-equal amounts)
110 grams rice
3 bay leaves
2 white onions (medium size)
two tablespoons pork lard
tomato paste 100 grams
sauerkraut ( pickled cabbage )
salt (a tablespoon)
Mix the minced meat with the rice ( which was previously cleaned and washed in several waters ), very small diced onion, pepper, salt, bay leaves ( finely chopped ) and 100 ml of water. It's very important addition of water filling.
Chose nice cabbage leaves and cut thicker stalks and ribs. If the leaf is big, cut it in half to make two rolls. Then place on the leaf the meat mix, about two tablespoons, roll it and in the end push inside the edges of the roll to close it. Make sure not to roll it tight, the rice need space to rise. In the end the rolls should be about two inches long.
On the bottom of a saucepan put finely chopped cabbage that was left and the smoked bacon, and from the edge in concentric layers place the cabbage rolls. Cover the rolls with more chopped cabbage. Pour water or broth (so as to cover the cabbage) mixed with the tomato paste and two tablespoons of lard. After giving the first boil, cabbage rolls are left to simmer on low heat for 2 hours. Optionally, two hours after being cooked on the stove, stuffed cabbage can stay for 20 minutes in oven preheated to 250 degrees until it makes a nice crisp crust.
Serve the rolls with sour cream and polenta.