Romanian cabbage rolls are one of my husband's favorite foods and his birthday was this week, so I made them. They are an adventure to make. I did discover a huge 'cheat' on how to make the cabbage leaves come off easily and whole. I think I saw a cook do it on Diners, Drive Ins, and Dives on the Food Network. I honestly can't remember, but I know I saw it done! Freeze the head of cabbage the day before you make it! Thaw it in a big soup pot of water and amazingly the cabbage leaves came off effortlessly...
|Blue runner, blue plates, blue pedestal bowl with a blue bottle of wine!|
I made two casserole dishes of sarmale with one head of cabbage.
1 head of cabbage
2 cups cooked rice
1 lb ground sirloin
1/2 lb Italian sausage
salt & pepper
Tomato sauce or crushed tomatoes
Season and saute beef and sausage mixture til brown and then add rice and a little tomato sauce.
Assemble each cabbage roll by stuffing a spoonful of the rice mixture into the roll and folding it up like a burrito. layer the assembled rolls into the casserole dish (Pour some tomato and chicken stock into the bottom of the dish). Add more tomato and chicken stock on the top of the assembled sarmale. Cover with cabbage leaves and cook on 325 for 45 minutes or until cabbage is soft. Serve with sour cream and dill.
|first roll of the day|
|all rolled together and ready for the oven|
|covering the sarmale with extra leaves keeps them moist!|
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