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Before you jump to Romanian Sarmale recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Making the decision to eat healthily provides many benefits and is becoming a more popular way of living. There are many health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that a lot of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can modify their eating habits for the better by implementing several small changes.
The first change you need to make is to pay more attention to what you purchase when you shop for food as it is likely that you have the tendency to pick up many of the things without thinking. For instance, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before purchasing? A great healthy alternative can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy at the start of the day. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.
Obviously, it’s not difficult to start incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to romanian sarmale recipe. You can have romanian sarmale using 17 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Romanian Sarmale:
- Use 3 lb cabbage head
- Use 1 1/2 lb gound pork meat
- You need 4 tbsp vegetable oil
- Take 4 medium onions, finely chopped
- Get 1 1/2 cup celery, finely chopped
- You need 1/2 lb bacon, finely diced
- Use 1 tbsp salt
- Take 1/2 tbsp black pepper
- Prepare 1/2 tbsp sweet paprika
- You need 2 tbsp fresh parsley, finely chopped
- Get 1 cup rice
- Prepare 1 cup tomato sauce
- You need 1 cup tomato juice
- Take 1 quart sour cabbage
- Provide 1 bay leaf
- Get 1 spring fresh dill
- Prepare 1 smoked ham hock
Steps to make Romanian Sarmale:
- Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf.
- In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.
- Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling.
- Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours.
- Serve with sour cream and mamaliga for a real Romanian dish.
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