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Sarmale (Stuffed Cabbage or Vine Leaves) Recipe

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Sarmale (Stuffed Cabbage or Vine Leaves) Recipe

Directions

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Ingredients :

  • 3 ¼ cups long grain rice, rinsed
  • 2 pounds pork loin roast, finely diced
  • 1 pound carrots, chopped
  • 1 pound onions, chopped
  • 1 pinch salt to taste
  • 3 tablespoons tomato paste
  • ½ teaspoon dried dill weed
  • ¼ cup sunflower seed oil
  • 6 ounces parsley roots, chopped
  • 1 medium head cabbage
  • Methods :

  • Step 1

    Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.

  • Step 2

    Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.

  • Step 3

    Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.

  • Step 4

    Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.

  • Step 5

    Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.

  • Step 6

    When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.

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