This is a deconstructed version of sarmale or stuffed cabbage rolls, the Romanians’ most loved food.
The name comes from one of the biggest cities in Transylvania, Cluj-Napoca.
Enjoy!
transylvanian cluj-style cabbage
6-8 portions
Ingredients
3 tbsp pork lard
1.5 kg cabbage, finely sliced (discard its core)
3 tbsp sunflower seeds oil
400g minced pork
100g short grain, white rice
200 ml chicken or vegetable broth
1 tsp dried thyme
1 tsp dried dill
Salt and black pepper
200g sour cream for the meat mixture
To serve: freshly baked white bread and extra sour cream
Method
Prepare the cabbage:
Work on a medium heat in 3 batches, 1 tbsp of lard and ⅓ of cabbage each time.
Heat the lard in a deep-frying pan, add the cabbage, a splash of water and cover with a lid. After 10-15 minutes, stirring from time to time, the cabbage will soften. Take it out and start the next batch.
When all the cabbage is cooked, mix it with 2 tsp of salt, 2 tsp of pepper, thyme and dill.
Prepare the meat:
Work on a medium-low heat.
In a sauté pan, heat 2 tbsp oil, add the meat, 1 tsp salt and 1 tsp pepper and start browning it. Use a spatula continuously to break the meat into smaller pieces. When lightly brown, add a splash of water, cover with a lid and let it simmer. After 10-15 minutes it should be cooked.
Prepare the rice:
Work on medium-low heat.
In a pot, heat one tbsp of oil, add the rice and stir constantly until it turns translucent, then add the broth, stir, and when it starts boiling, cover with a lid. Let it simmer for 10-15 minutes and rest with the lid on for another 10. Fluff the rice with a fork.
Assemble the dish:
Mix the meat, rice and sour cream.
Preheat the oven to 180 Celsius.
In a casserole dish, layer half the cabbage, then add the meat-rice mixture and finish with the rest of the cabbage. Cook it in the oven for 20-30 minutes. If it gets brown on top, cover with baking paper.
Eat with white bread and top the cabbage with sour cream.
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