Name: Traditional Romanian Sarmale with Brown Sauce
Total time: 70 min
Yield: 4 servings
Cuisine: Romanian
Ingredients: 12 large grape leaves; 1 lb ground pork; 1/2 lb ground beef; 1 cup sauerkraut; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp caraway seeds; 1 tbsp tomato paste; 1 cup beef broth; salt and pepper to taste

A classic Romanian dish of stuffed grape leaves cooked in a rich brown sauce, featuring pork and sauerkraut.

Method

In a large pot, bring 4 cups of water to a boil. Add the grape leaves and cook for 2 minutes. Drain and set aside.
In a large bowl, combine the pork, beef, sauerkraut, onion, garlic, caraway seeds, and tomato paste. Mix well.
Lay a grape leaf on a flat surface, with the stem end facing you. Place a spoonful of the meat mixture in the center and roll it up tightly.
Arrange the rolled leaves in a pot, seam side down. Add the beef broth and bring to a simmer.
Cover and cook for 1 hour, or until the leaves are tender. Season with salt and pepper before serving.
Check that the ground meat reaches 71°C (160°F) throughout before serving.