The best cabbage rolls you’ll ever taste. (Sarmale de post)
Ingredients
Instructions
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Heat 100ml of sunflower oil in a pan. Add water, bay leaves, and cook for 2-3 minutes until they change color.
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Add the grated carrot, mushrooms, and cook for another 3-4 minutes.
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Add chopped rosemary, thyme, salt, and pepper. Mix well.
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Add 150g of washed rice and 150g of tomato puree. Stir well and cook for 2-3 minutes.
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Add 200g of grated pickled cabbage and mix well.
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Season with plenty of pepper.
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For wrapping, you can use pickled cabbage leaves. Fill the cabbage leaves with the filling. You can make them smaller or larger, depending on your preference.
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With the remaining cabbage, chop it finely. Place half of it on the bottom of the pot. Arrange the cabbage rolls on top. Finally, add the remaining chopped cabbage, 2 bay leaves, rosemary, thyme, peppercorns, around 200ml of tomato sauce, and about 600ml of hot boiling water.
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They need to cook for about an hour over low to medium heat. You can add more water if it evaporates while cooking.
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I also added 50ml of oil on top.
Leave me a comment and let me know how you prepare cabbage rolls.
