Directions: |
Directions:MEAT STUFFING:
Boil rice until almost soft, drain and set aside to cool.
Chop onions and saute in the oil until light golden.
In a large bowl mix ground meat, add 1/2 onions and boiled rice, parsley, dill, salt and pepper.
MAKING THE ROLLS
Place cabbage in fresh water for a couple of hours. Reserve water.
Gently remove leaves, not to break the cabbage leaves.. The middle part and small leaves will be chopped and added at the bottom and top of the cabbage rolls. Cut each large leaf in half, removing the tough core part to make it easy to roll.
Place 1/2 chopped cabbage and the tough cores in bottom of large pot.
Distribute the other 1/2 onions over chopped cabbage. Add 7-8 bacon slices,2 bay leaves and 4 fresh thyme springs.
Start creating the first layer, putting rolls in saucepan.
To make a roll, place 1-2 tbsp. of meat filling in center of cabbage leaf.
Fold right hand side of leaf over filling, than roll from base to bottom of leaf, than with index finger tuck left side of leaf into roll to make a nice neat roll.
Build layers by putting rolls in saucepan. When you finish the layers, add rest of cabbage on top, bacon, bay leaves and dill.
Cover rolls with cabbage juice and water.
cover with lid and boil on slow heat at least 2 hours.
Add tomato juice to pan, cover and boil 2 more hours or at least 3 hours total cooking time.
Serve warm with dollop sour cream and a jalapeno, if you like spicy. |
This recipe for ROMANIAN SARMALUTE is from