Sarmale / Cabbage rolls
Florin Scripca aka Chef Foa

Sarmale / Cabbage rolls

Florin Scripca aka Chef Foa

INGREDIENTS

pickled cabbage

beef

pork belly

rice

onions

garlic

fresh thyme

home made tomato juice

pepper

bay leaves

beef bones

smoked pork barrel

corn starch

butter

water

sour cream

hot peppers

Sarmale / Cabbage rolls

COOKING TIME 2 h
SERVES 8
  1. Put the beef bones in the oven for browning and then place them into a pan to make home made beef stock
  2. Hand grind the meat
  3. Cook the chopped onions together with garlic until tender and add fresh thyme; leave it to cool down
  4. Take out the beef bone marrow and mix it with the grounded meat, cooked onions and rice to create the filling
  5. Add salt and pepper to taste
  6. Separate the pickled cabbage leaves and remove the hard spine from each leaf
  7. Put even amounts of filling on each cabbage leaf and roll them nicely
  8. Put the rolls into a clay pan, add homemade tomato sauce, garlic, thyme and the smoked pork barrel
  9. Cover the clay pan with a lid, place it in the oven and leave it at 150C for two hours; then remove the lid, raise the temperature at 180C and cook for another 45 minute to obtain a nice, brown crust
  10. Serve with polenta, sour cream and hot peppers.

 

 

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