Romanian · Romania
Romanian Cabbage Rolls with Smoked Meat
Sarmale filled with pork and rice, served with creamy mămăligă and spicy peppers.
Ingredients
Method
- Blanch cabbage leaves in a pot of salted water until soft.
- In a bowl, combine ground pork, rice, onion, garlic, paprika, salt, and pepper.
- Place a portion of the mixture in each cabbage leaf, roll tightly, and secure with a toothpick.
- Arrange the rolled cabbage in a pot, add water, and simmer for 45 minutes.
- Prepare mămăligă by cooking polenta with water and salt until thick.
- Sauté the smoked pork and hot peppers in a pan until cooked through.
- Serve the sarmale with mămăligă, smoked meat, and a side of sour cream.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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