The Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Turkish cuisine while it also includes influences from the cuisines of other neighbors, such as Germans, Serbians, and Hungarians.
One of the traditional Romanian dishes is “Sarmale cu mămăligă”
In Romania, sarmales are a special dish for Christmas dinner. They are typically served with mămăligă (polenta). They are made in large quantities because up the next day they taste better. They can also be frozen.
Ingredients:
2 or 3 large heads of cabbage
1 lemon, juiced
4 onions, chopped
2 cups celery, chopped
3 garlic cloves, minced
½ cup of rice
2 lbs of ground pork
2 lbs of ground beef
4 teaspoons of salt
2 teaspoons of pepper
32 oz. of sauerkraut (save the juice)
lbs. of bacon, sliced
½ cup of water
1 Tablespoon of Vegeta
1 lemon, juiced
4 onions, chopped
2 cups celery, chopped
3 garlic cloves, minced
½ cup of rice
2 lbs of ground pork
2 lbs of ground beef
4 teaspoons of salt
2 teaspoons of pepper
32 oz. of sauerkraut (save the juice)
lbs. of bacon, sliced
½ cup of water
1 Tablespoon of Vegeta
How to make it:
Mix the ground beef, ground pork, tomato paste, salt and pepper and rice. Set it on the side at room temperature while you prepare the leaves of the cabbage.
Cut the cabbage leaves carefully, for strips of cabbage as big as the palm. Then, place a small portion of the meat mixture over the cabbage and leave for a barrel roll tight like shape.
The small piece of cabbage is used as first layer on the bottom of the pot, placing the rolls in successive layers.
Finally, boil for 2-3 hours on medium heat approximately. The key is to boil until tender cabbage leaves.
The two are often served together in Romanian cuisine, and is very good (my favorite!).
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