Authentic Romanian Sauerkraut Stuffed Cabbage Rolls Recipes

ROMANIAN SARMALE (CABBAGE ROLLS)

Steps:

• Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf.
• In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.
• Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling.
• Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours.
• Serve with sour cream and mamaliga for a real romanian dish.

ROMANIAN SARMALE, STUFFED CABBAGE ROLLS

Steps:

• Peel the cabbage leaves one by one, cut them in half if they are too big and remove the stork.
• Chop the onion and carrot and fry them in a bit of oil with the rice.
• Mix the mince meat with the egg, fried onion, the slice of bread and a pinch of salt(be careful not to put a lot of salt because the sour cabbage is already salted).
• Place a tbsp of meat on the cabbage leaf and roll it tight then push the ends in with your finger.
• Chop the rest of the cabbage you didn't use sprinkling half of it on the bottom of the pan then add the tomato paste and sliced bacon.
• Put the cabbage rolls in the pan.
• Cover the cabbage rolls with water then sprinkle the bael leaves, peppercorns and the rest of the chopped cabbage.
• Cover the pan with a lid and let it simmer for 1 hour or until the cabbage it's softened.
• Serve with mamaliga and a chilly.
• ENJOY!