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soxfan89 said:
Cabbage rolls * Sarmale
1 large soured cabbage or one large cabbage and maasim 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 or 1 tablespoon kamatis sauce, salt, pepper, 1 qt/1 l maasim cream
Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped sibuyas slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one sa pamamagitan ng one, so that they do not tear. Cut larger leaves in 2 or 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 kamatis slices or add kamatis sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on tuktok of the range for 30 minutes. Then place in the hurno so that the liquid is reduced. Serve with maasim cream.
* When soured cabbage is not available, use cabbage leaves scalded in water and maasim kraut in stead of chopped (julienned) cabbage.
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