Sarmale (Stuffed Cabbage or Vine Leaves) Recipe

Ingredients
<br>- 3 ¼ cups long grain rice, rinsed
<br>- 2 pounds pork loin roast, finely diced
<br>- 1 pound carrots, chopped
<br>- 1 pound onions, chopped
<br>- 1 pinch salt to taste
<br>- 3 tablespoons tomato paste
<br>- ½ teaspoon dried dill weed
<br>- ¼ cup sunflower seed oil
<br>- 6 ounces parsley roots, chopped
<br>- 1 medium head cabbage
<br><p></p>Directions
<br>step 1: Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: 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.
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Ingredients
- 3 ¼ 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
- ½ teaspoon dried dill weed
- ¼ cup sunflower seed oil
- 6 ounces parsley roots, chopped
- 1 medium head cabbage

Directions
step 1: Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.
step 6: 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.

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