Sarmale
romanesti
Indgredients:
-1 saurkraut
-500g
minced
-many
spice( thyme, pepper, salt, etc.)
-1
onion
-50g
of rice
-tomato
paste
-bay
leaves
Preparation:
1.Wash sauerkraut well and loosen the
leaves, if very salty and sour leave it in plenty of water 2-3 hours, and more
change the water regularly.
2.Mince meat (or buy ground meat),
wash the rice and put it over the meat.
3.One peeled onion and fry in oil. An
add over rice, and pepper, salt, and 2-3 tablespoons of broth.
Mix well all composition. Then add
150 ml of water and beat the filling of meat, to incorporate water and blend.
Water will cause the meat to swell the rice well to boiling before I include meat.
4.Cut the cabbage leaves stubs, the
thinner parts of the paper to wrap them evenly sliced cabbage rolls.
5.So we prepared sheets and wire
filling.
6.Counterfoils of cabbage and cabbage
residue which remained after you have sliced leaves, finely chopped them.
7.Medium chopped smoked pork ribs.
8.4-5 In a pot it, put the bottom
layer of cabbage, a little bacon and 2-3 tablespoons tomato broth.
9.Dial stuffed cabbage and arrange
them on top of cabbage, bacon and tomato sauce.
10.Rolls on top again put a layer of
cabbage, bacon and tomato broth.
Just keep doing the layers of cabbage
and cabbage / bacon / tomato sauce to fill the cauldron.
11.Pour boiling water enough to cover
the last layer (layer It should be cabbage / bacon / tomato sauce) and put to
boil.
Simmer over low heat 2 hours, then
another hour on very low heat (to ripen well).
12.Serve them with sour stuffed
cabbage or pepper.
Enjoy your meal!
