Romanian cabbage rolls taste amazing. Polish ones can hide next to them

Sarmale are Romanian-style stuffed cabbage rolls, which have been eaten eagerly for years not only by the inhabitants of Transylvania.but also foreigners. Unfortunately, they are rarely served here, which is a pity, because .

They are smaller and more tightly rolled than Polish cabbage rolls. In some ways they are similar, however they usually have much more acidic, and are served with other toppings.

Although they are still little known in Poland, Romanian-style cabbage rolls, or sarmale, are considered a real delicacy in the country of Dracula. These are small, tightly rolled rolls stuffed with meat and rice, usually wrapped in sauerkraut or grape leaves.you can eat there in almost every restaurant.

They are extremely popular not only in Romania, but also in Moldova and the Balkans. Sarmale resemble classic Polish cabbage rolls, but they differ in taste and aroma. They are smaller, meatier, compact and filling. Less rice is deliberately added.

They have an intense character, which is due to sauerkraut, spices, additives and long stewing. They are usually seasoned with thyme and served with tomato sauce or smoked meat, although some Romanians prefer to eat them with sour cream and mamaligai.e. Romanian cornmeal.

Sarmale are considered one of the most popular traditional dishes of Romanian cuisine, but their preparation is not difficult at all. All you need to do is buy the basic ingredients and be patient as they need to be stewed for a long time to bring out their full flavor.

Recipe for sarmale – ingredients (for about 10-12 pieces):

• sauerkraut – 10-12 leaves
• minced meat – 300 g (pork or pork and beef)
• – 0.5 cups
• onion – 1 piece
• oil – 1 tbsp
• tomato paste – 1 tbsp
• salt – 0.5 tsp
• pepper – 0.5 tsp
• dried thyme/marjoram – 0.5 teaspoon
• bay leaf – 1/2 piece
• allspice – a few grains
• pepper – optional, as desired
• water/broth – 400-500 ml
• smoked bacon – 100 g (optional)

Start preparing sarmala from Cook the rice until semi-soft and drain it. Chop the onion finely and fry until translucent. Then, in a bowl, mix: meat, rice, onion, concentrate, salt, pepper and other herbs.

Place the ready stuffing on each cabbage leaf and roll the dough into the cabbage rolls exactly like traditional ones. On put the remains of cabbage and bacon, if you add it, at the bottom of the pot.

Arrange the sarmala tightly next to each other, add the bay leaf and allspice. Pour the broth over the roe deer and simmer over low heat for about 70-90 minutes, covered. Serve as you like. They are even tastier the next day.