Deconstructed Cabbage Rolls (Sarmale Sparte)
Pork Meat Dishes Rice Romanian
As I mentioned yesterday, today we have deconstructed cabbage rolls prepared from the leftover filling from the stuffed peppers. I just added another 2-3 tablespoons of tomato juice to the meat mixture because it seemed like it had dried out a bit while sitting in the fridge, then I quickly assembled the cabbage roll casserole and look how beautiful they turned out. And they came at the perfect time, because I had guests over.
Ingredients
1/2 sauerkraut cabbage
2-3 slices of smoked bacon (or other smoked meat)
1/2 teaspoon pepper
1 teaspoon dried thyme
100ml tomato juice
Filling
325g ground pork
150g short-grain rice
1 small onion
2 tablespoons oil
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon homemade ground vegeta
1/2 teaspoon paprika
3-4 sprigs of parsley
1 sprig of dill (or thyme)
100ml tomato juice
1 small egg
How to prepare deconstructed cabbage rolls (sarmale sparte)
- For the filling: finely chop the onion and saute in hot oil until softened. Remove from heat and add the paprika, mixing well. Mix all the filling ingredients, including the sauteed onion, tomato juice, and egg.
- Shred the cabbage finely. If you have pre-cut sauerkraut, squeeze out the juice with your fist. Mix well with pepper and dried thyme. Place half of the cabbage on the bottom of an oven-safe dish.
- On top, place strips of bacon and then balls formed from the filling, about the size of a walnut.
- Place the rest of the cabbage over the balls and pour the tomato juice on top.
- Pour water into the dish until it covers the meatballs. Cover the dish with aluminum foil and bake at 200C (400F) for 1 hour.
- Serve with sour cream.
First layer of cabbage
Meatballs from the filling
Covering with cabbage and tomato juice
Deconstructed Cabbage Rolls (Sarmale Sparte)
