Stuffed Cabbage Rolls with Polenta (Sarmale)

Stuffed Cabbage Rolls with Polenta (Sarmale)

Creamy cornmeal polenta is served alongside traditional Romanian stuffed cabbage rolls that are loaded with rice and seasoned meat and carefully cooked until t…

Keywords
sarmale stuffed cabbage rolls Romanian food traditional Romanian recipe polenta

Ingredients

Onion
large
1 unit
2 tbsp
1 liter
Salt
to taste
1 tbsp
Black Pepper
to taste
1 tbsp
700 grams
100 grams
2 tbsp
Pickled Cabbage Leaves
Leave to soak in cold water for at least 1 hour before use
20 leaves
Fresh Dill
finely chopped
1 unit
Fresh Parsley
finely chopped
1 unit
2 leaves
250 grams

Instructions

  1. In a pan, warm the sunflower oil over medium heat. Add the chopped onion and cook until it becomes transparent and tender.
  2. Stir thoroughly after adding the rice and tomato paste, then cook for one to two minutes. Take off the heat.
  3. Put the ground pork, rice mixture, parsley, dill, salt, and black pepper in a bowl. Mix well.
  4. Fill each cabbage leaf with a tablespoon, then roll it firmly, folding the sides in.
  5. Place the rolls in layers after lining the bottom of a big pot with leftover cabbage leaves. In between layers, add bay leaves.
  6. Cover the rolls with adequate water. Simmer over low heat, covered, until the filling is cooked through and the cabbage is soft, about 2 and a half hours.
  7. Bring the water to a boil and add a pinch of salt to make the polenta. Stirring continuously, add the cornmeal gradually and cook until thick and creamy.
  8. Serve the hot stuffed cabbage rolls with freshly prepared polenta.
  9. Serve with smoked pork or hot peppers and sour cream on the side.