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Moldova / Main
UniTools
Moldovan sarmale
Small rolls of soured cabbage stewed with smoked meat under a blanket of leaves.
Ingredients
ServingsOriginal: Serves 8
- Whole soured cabbage1 1/2 kg
- Minced pork700 g
- Rice, uncooked150 g
- Smoked ribs400 g
- Onions3
- Tomato juice500 ml
- Dried dill2 tbsp
- Thyme1 tbsp
- Vegetable oil80 ml
- Soured cream, to serve250 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Take the head apart into leaves and pare down the thick rib at the base of each.
Fry the onion in oil until golden and cool it completely.
Mix the mince with the raw rice, onion, dill, thyme, salt and pepper.
Halve the larger leaves and roll parcels the size of a thumb.
Line the base of a pot with leaf trimmings and pieces of smoked rib.
Pack the sarmale in tight circles, laying ribs between every other layer.
Pour over tomato juice and water, cover with torn leaves and stew at 150 °C for three hours.
