Ingrediente:

-          1 kg carne tocata amestec vita-porc;

-          200 grame de orez;

-          2 cepe mari tocate fin;

-          1 morcov dat prin razatoare;

-          3 catei de usturoi dati prin presa;

-          boabe de piper negru;

-          cimbru uscat;

-          2 foi de dafin;

-          boia dulce;

-          sare;

-          piper negru macinat;

-          1 ou;

-          ½ legatura de patrunjel verde;

-          ½ legatura de marar;

-          20 foi de varza murata;

-          15 foi de vita de vie;

-          100 mL pasta de tomate;

-          ulei pentru calit.

Timp de preparare: 5 ore

Portii: 30 de sarmale

Mod de preparare:

Ceapa care este curatata, spalata si tocata marunt, se caleste cu putin ulei intr-o tigaie pana devine translucida. Adaugati si morcovul ras si mai lasati 3-4 minute. Intr-un bol mare, adaugati carnea tocata, orezul si amestecul de ceapa cu morcov.  Adaugati 1 lingura pasta de tomate, sare, piper, boia, usturoi dat prin presa si cimbru dupa gust. La final puneti marar si patrunjel verde tocat si un ou crud (ajuta la legarea ingredientelor). Amestecati totul foarte bine cu o spatula.

Foile de varza murata, daca sunt prea sarate le puteti tine cateva ore in apa rece. Foile de varza si cele din vita de vie se spala inainte. Puneti cate o lingura din umplutura obtinuta pe o foie si rulati-o strans, indoind marginile spre interior. Procedati la fel pentru celelalte foi de varza si de vie pana cand terminati compozitia.

Asezati cateva frunze de varza pe fundul oalei si puneti sarmalele in straturi. Peste fiecare strat adaugati o frunza de dafin, boabe de piper si cimbru uscat. Peste ultimul strat mai puneti cateva foi de varza. La final amestecati apa cu pasta de tomate ramasa si turnati amestecul peste sarmale, astfel incat sa fie complet acoperite.

Dati oala acoperita la cuptor, pentru aproximativ 3 ore si lasati sarmalele sa fiarba la foc mic. La final, lasati sarmalele la racit pentru aproximativ 15 de minute, inainte de a fi servite. Puteti sa le serviti clasic, alaturi de putina smantana si mamaliga.

  Bon Appétit!

Ingredients:

-          1 kg mixed ground meat (beef-pork);

-          200 grams of rice;

-          2 large onions, finely chopped;

-          1 grated carrot;

-          3 cloves of garlic, pressed;

-          black peppercorns;

-          dried thyme;

-          2 bay leaves;

-          sweet paprika;

-          salt;

-          ground black pepper;

-          1 egg;

-          ½ bunch of fresh parsley;

-          ½ bunch of dill;

-          20 sauerkraut leaves;

-          15 grape leaves;

-          100 mL tomato paste;

-          oil for sautéing.

Preparation time: 5 hours

Servings: 30 rolls

Preparation method:

Peel, wash and finely chop the onions. Sauté them with a little oil in a pan until they become translucent. Add the grated carrot and continue to sauté for a few more minutes. In a large bowl, combine the ground meat, rice and the onion-carrot mixture. Add 1 tablespoon of tomato paste, salt, pepper, paprika, pressed garlic and thyme to taste. Finally, add the chopped dill and parsley and one raw egg (which helps to bind the ingredients). Mix everything very well with a spatula.

The sauerkraut leaves, if too salty, can be soaked in cold water for a few hours. Wash both the sauerkraut and grape leaves before use. Place a spoonful of the filling on a leaf and roll it tightly, folding the edges inward. Repeat the process for the remaining cabbage and grape leaves until all the filling is used. Place a few cabbage leaves at the bottom of the pot and arrange the rolls in layers. Add a bay leaf, peppercorns and dried thyme between each layer. Cover the last layer with a few more cabbage leaves. Finally, mix the remaining water with the leftover tomato paste and pour the mixture over the rolls, ensuring they are completely covered. Cover the pot and place it in the oven to cook for approximately 3 hours at a low heat. Allow the rolls to cool for about 15 minutes before serving. They can be traditionally served with a bit of sour cream and polenta.

Bon Appétit!