Friday, June 28, 2013

Sarmale {Moldovan Stuffed Cabbage Leaves}


Ingredients

  • 1 large head green cabbage, cored
  • 1/2 cup rice, parboiled for 10 minutes and drained
  • 1 teaspoon crushed garlic
  • 4 Tablespoons chopped fresh arugula
  • 2 Tablespoons ground almonds
  • 1/2 Tablespoon sweet paprika
  • 1 pound organic, grassfed ground beef
  • freshly ground sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups sauerkraut
  • 8 sprigs fresh thyme
  • 4 bay leaves
  • 1 cup crushed tomatoes
  • 1/2 cup chicken stock



Procedure
Place ground meat in a mixing bowl with parboiled rice, paprika, salt, pepper, arugula, and fresh thyme. Mix well with your clean hands.

Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. Shake excess water off.


Place 2 T of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in baking dish.

Pour the chicken stock over the rolls. And spoon the crushed tomatoes on top. Arrange rinsed sauerkraut on top, lay the bay leaves on top.

Preheat the oven to 375 degrees Fahrenheit, cover with foil, and cook slowly for about 1-1/2 hours, or until the rice is tender. Serve hot.

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