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Name: Sarmale
Total time: 3 h
Yield: Serves 6
Cuisine: Romania
Ingredients: 800 g pickled cabbage leaves; 500 g ground pork; 100 g short-grain rice; 2 onion; 2 tbsp tomato paste; 2 tbsp fresh dill; 150 g smoked bacon; 2 tbsp vegetable oil; 1 tsp salt; 1 tsp black pepper; 2 bay leaves; 500 ml water

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Romania3 hServes 6cocinado antes

Sarmale

Ingredientes12

pickled cabbage leaves800 g
ground pork500 g
short-grain rice100 g
onion2
tomato paste2 tbsp
fresh dill2 tbsp
smoked bacon150 g
vegetable oil2 tbsp
salt1 tsp
black pepper1 tsp
bay leaves2
water500 ml

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Preparación

Rinse the pickled cabbage leaves and pat them dry. Trim any thick central veins so the leaves roll easily.
Finely chop the onion and cook it in the oil until soft. Mix it with the pork, uncooked rice, dill, salt, pepper, and half the tomato paste.
Place a spoonful of filling on each leaf, fold in the sides, and roll tightly into parcels.
Line a heavy pot with leftover cabbage and the bacon. Pack the rolls in snug layers.
Stir the remaining tomato paste into the water and pour it over the rolls until nearly covered. Add the bay leaves.
Cover and simmer gently for about 2 hours 30 minutes, until the cabbage is tender and the rice is cooked. Rest briefly before serving.