Sarmale (Stuffed Cabbage) Recipe

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Ingredients:

Serving

kosher salt , to taste
1 large head green cabbage, cored
1/2 cup long- grain rice
2 tbsp extra-virgin olive oil
1/2 white onion, minced
1 garlic clove, minced
4 tbsp fresh dill, chopped
1 1/2 tbsp dried breadcrumbs
1/2 tbsp sweet paprika
1/4 tsp crushed red chili pepper flakes
12 oz ground beef
fresh ground black pepper , to taste
2 cups sauerkraut, rinsed
8 sprigs fresh thyme
6 slices bacon (optional)
4 bay leaves
1 (28 oz) canned whole tomatoes, undrained and crushed
1/2 cup chicken stock

Directions:

Bring a large pot of salted water to a boil. Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf.
Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 20 leaves.
Bring 2 cups water to a boil in a 4-qt saucepan. Add rice and boil for 10 minutes. Drain rice; set aside.
Heat oil in a 10 skillet over medium heat. Add onions and garlic and cook, stirring, until soft, about 8 minutes. Transfer onion mixture to a bowl along with the rice and let cool slightly.
Add 1 tbsp dill, bread crumbs, paprika, and chile flakes. Stir to combine. Using your hands, fold in beef and season with salt and pepper; set filling aside.
Heat oven to 375 degrees F
Set aside 4 whole cabbage leaves. Working with remaining cabbage leaves one at a time, stem each leaf and cut leaf into 4 square pieces. Repeat to make twenty-eight 4 square pieces.
Spoon 1 tablespoons of reserved filling onto center of a square. Bring up 1 edge of square and roll into a cylinder, tucking in sides. Transfer stuffed cabbage to a 6-qt Dutch oven.
Repeat with remaining leaves and filling, arranging stuffed cabbage in a circular pattern in pot as you go. Finely chop any remaining cabbage; set aside.
Top stuffed cabbage with remaining dill, along with sauerkraut, thyme, bacon, and bay leaves. Top with minced cabbage leaves and tomatoes and pour in stock and 1/2 cup water.
Cover with the reserved whole cabbage leaves. Bring to a boil over medium-high heat.
Cover, transfer to oven, and bake until stuffed cabbage is tender and flavors meld, about 2 hours. Let cool slightly before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.21 Kcal (1399 kJ)
Calories from fat	214.49 Kcal
		% Daily Value*
Total Fat	23.83g	37%
Cholesterol	54.23mg	18%
Sodium	601.09mg	25%
Potassium	621.07mg	13%
Total Carbs	14.31g	5%
Sugars	6.53g	26%
Dietary Fiber	6.47g	26%
Protein	17.34g	35%
Vitamin C	65mg	108%
Iron	1.8mg	10%
Calcium	91.2mg	9%

Amount Per 100 g
Calories	102.05 Kcal (427 kJ)
Calories from fat	65.49 Kcal
		% Daily Value*
Total Fat	7.28g	37%
Cholesterol	16.56mg	18%
Sodium	183.54mg	25%
Potassium	189.64mg	13%
Total Carbs	4.37g	5%
Sugars	2g	26%
Dietary Fiber	1.98g	26%
Protein	5.3g	35%
Vitamin C	19.9mg	108%
Iron	0.6mg	10%
Calcium	27.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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