Romanian · Romania
Sarmale with Polenta - Slow-Braised Technique
Cabbage rolls filled with a seasoned ground meat mixture, slow-braised in a rich broth and served with creamy polenta and sour cream
Ingredients
Method
- Blanch cabbage leaves in boiling water until tender
- In a large bowl, combine ground pork, ground beef, rice, chopped onion, minced garlic, and thyme
- Season with salt and pepper to taste
- In a separate pot, dissolve 1 bouillon cube in 4 cups of water and bring to a simmer
- Place cabbage leaves in the pot, add the meat mixture, and cover with more water
- Simmer on low heat for 3 hours, ensuring the liquid remains just covering the sarmale
- While the sarmale cook, prepare polenta by gradually whisking in 3 cups of water to 1 cup of polenta, then simmer for 15-20 minutes
- Serve warm sarmale with creamy polenta and a dollop of sour cream
- Verify that the ground meat reaches 71°C (160°F) throughout before serving
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