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My mother-in-law’s secret for the most delicious SARMALE | Served with hot mamaliguta and sour cream

Ingredients
  • 800 g minced pork
  • 4/5 onions
  • 50 ml oil
  • bay leaves
  • sweet paprika
  • peppercorns
  • 1 tbsp salt
  • 1 pickled cabbage
  • 500 ml tomato puree
  • 3/4 washed rice
  • 200 g smoked kaizer
  • boiling water (for cooking)
Instructions
  1. 1
    In a pan, sauté the finely chopped onions in oil until translucent, then let them cool.
  2. 2
    Add bay leaves and sweet paprika to the onions, then stir in the tomato passata. Cook for another 2-3 minutes.
  3. 3
    Mix in the minced pork, rinsed rice, salt, and pepper until well combined.
  4. 4
    Use fermented cabbage leaves to wrap the mixture into sarmale, sealing the ends.
  5. 5
    Prepare a large pot with a double bottom, lining it with chopped fermented cabbage leaves.
  6. 6
    Add a few slices of kaiser, a bay leaf, some peppercorns, and a layer of tomato passata.
  7. 7
    Arrange the sarmale in the pot, cover them with more cabbage leaves, and pour in enough boiling water to cover them.
  8. 8
    Cook over low to medium heat for about an hour and a half.

    Leave a comment below and let me know if you prefer sarmale with fermented cabbage or vine leaves.

    Enjoy your meal and have a blessed holiday!

    9. Step by step instructions in the video below
Read it online: https://yummy.expert/recipe/my-mother-in-laws-secret-for-the-most-delicious-sarmale-served-with-hot-mamaliguta-and-sour-cream/