Romanian · Romania
Romanian Sarmale with Pork and Cabbage
A hearty dish of cabbage rolls filled with seasoned pork and rice, served with sauerkraut and polenta.
Ingredients
Method
- Blanch cabbage leaves in boiling water for 2 minutes, then drain.
- In a bowl, combine ground pork, cooked rice, diced onion, minced garlic, salt, and pepper.
- Place a cabbage leaf on a flat surface, add a spoonful of the pork-rice mixture, roll tightly, and secure with a toothpick.
- Arrange the rolled cabbage in a pot, add sauerkraut, and pour in enough water to cover.
- Bring to a boil, reduce heat, and simmer for 1.5 hours.
- While the sarmale cook, prepare polenta by gradually adding it to boiling water, stirring constantly until thick.
- Serve the sarmale with polenta and sauerkraut.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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