Sarmale seasoning

Sarmale seasoning:

The best sarmale requires the best seasoning.

Sarmale is a traditional Romanian delicacy that is made from minced meat mixed with rice, vegetables and spices, which are then wrapped in sauerkraut leaves. To make sarmale with sauerkraut, you must first prepare the sauerkraut by washing the leaves well and letting them soak in a bowl of warm water to soften. After the leaves have soaked, you can cut them into smaller pieces to make them easier to wrap.

To make sarmale, mix the minced meat with rice, finely chopped vegetables (such as onion, carrot, bell pepper) and spices to taste (such as salt, pepper, thyme). Take a sauerkraut leaf, place a portion of the meat mixture in the center and wrap the leaf tightly around the mixture, then place the sarma in a large bowl, cut side down. Repeat this process until you have used all the ingredients.

Once you have prepared all the sarma, you can pour hot water over them in the bowl you placed them in and let them boil until they are done, for about an hour or more, depending on the size of the sarma. The sarma can be served hot, with mujdei or tomato sauce and melted cheese on top.

0.020 kg.