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soxfan89 said:
Cabbage rolls * Sarmale
1 large soured cabbage o one large cabbage and agrio, agria kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes o 1 tablespoon tomate sauce, salt, pepper, 1 qt/1 l agrio, agria cream
Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped cebolla slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one por one, so that they do not tear. Cut larger leaves in 2 o 3 and then place a little meat in
each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomate slices o add tomate sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on parte superior, arriba of the range for 30 minutes. Then place in the horno so that the liquid is reduced. Serve with agrio, agria cream.
* When soured cabbage is not available, use cabbage leaves scalded in water and agrio, agria kraut in stead of chopped (julienned) cabbage.
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