A recipe for sarmale that I have been making for a long time, inherited from my mother… 🙂 This time I used turkey breast, but you can use any kind of meat you want, chicken or pork mixed with beef.
* 1 turkey breast
* 1/2 cup rice
* 2 onions
* 1 or
* 1 carrot
* 3 tablespoons oil
* 300 ml tomato juice
* salt and pepper
* 1 sauerkraut
Chop the meat together with dill, egg, carrot, salt, pepper and paprika.
Heat the onion a little in oil, add 100 ml of tomato juice and washed rice. Let it boil until the tomato juice decreases.
Leave to cool, then mix with the minced meat.
Fill the cabbage leaves with this mixture. Place the meat on the edge of the cabbage leaf, roll and squeeze well so that the meat does not come out. The size of the sarmales will depend on everyone's preference, but especially on patience and skill. :))
Part of the cabbage, plus the stalks, is finely chopped and placed on the bottom of the bowl, continued with layers of cabbage rolls, and on top another layer of chopped cabbage. Sprinkle with thyme, peppercorns. For taste, depending on everyone's preference, you can add a little smoked or finely chopped bacon, between the layers of sarmale.
Pour the tomato juice and water over them so that they are well covered and put them in the oven on low heat for 2 hours.
Serve with polenta and sour cream.
If the cabbage is too sour, it must be washed in more water before use or if, on the contrary, the cabbage is not too sour, it will be boiled in sauerkraut juice or with borscht.