Copyright © 2014 The FOURnet Information Network. All rights reserved.

ROMANIAN STUFFED CABBAGE ROLLS
(SARMALE)
 
For up to 120 sarmale

4 to 6 medium size pickled cabbages (can be found at East European/Middle Eastern food stores
4 lbs ground pork (up to 25% fat)
3/4 lbs hardwood smoked uncured bacon (homemade or from a good butcher/smokehouse that is not using sugar, nitrites or dextrose to cure meats)
2-3 smoked pork neck bones or one big smoke shank cut in small pieces.
3-4 medium onions
1 and 1/2 cups of long grain brown rice
1 teaspoon chopped dill
1 teaspoon chopped parsley
1/2 tablespoon dried thyme
6-8 bay leaves
whole black pepper (15 to 20)
ground black pepper (1 and 1/2 teaspoons)
1 and 1/3 teaspoon salt (sea or rock salt is better)
2 bags/jar sauerkraut (barrel pickled with no vinegar added)
Olive or sunflower oil
Half can tomato paste

Combine ingredients and use to fill cabbage. Arrange stuffed cabbage rolls in a large stockpot or casserole dish and cook over low heat (300F in oven or simmer on low setting on stove top), covered, until cabbage rolls are tender.

Submitted by: Adi
Share: Add review or comment

 Rating: 4 / 5 - Reviews: 1
Sep 1, 12:36 AM
Me, myself and I (Poland) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood