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    You are in: Home / Recipes / Sarmale (Stuffed Cabbage) Recipe
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    Sarmale (Stuffed Cabbage)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    Member #610488's Note:

    In the Slavic former provinces of the Ottoman Empire (Slovenia, Bosnia and Herzegovina, Croatia, Serbia, Bulgaria, Republic of Macedonia and Romania), sarmale is a traditional meal for Christmas and other religious holidays. Traditionally, a pot filled with sarmale is usually prepared for an entire family. This also occurs in Armenia, as well.

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    1. 1
      Bring a large pot of salted water to a boil. Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf.
    2. 2
      Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 20 leaves.
    3. 3
      Bring 2 cups water to a boil in a 4-qt saucepan. Add rice and boil for 10 minutes. Drain rice; set aside.
    4. 4
      Heat oil in a 10" skillet over medium heat. Add onions and garlic and cook, stirring, until soft, about 8 minutes. Transfer onion mixture to a bowl along with the rice and let cool slightly.
    5. 5
      Add 1 tbsp dill, bread crumbs, paprika, and chile flakes. Stir to combine. Using your hands, fold in beef and season with salt and pepper; set filling aside.
    6. 6
      Heat oven to 375 degrees F
    7. 7
      Set aside 4 whole cabbage leaves. Working with remaining cabbage leaves one at a time, stem each leaf and cut leaf into 4" square pieces. Repeat to make twenty-eight 4" square pieces.
    8. 8
      Spoon 1 tablespoons of reserved filling onto center of a square. Bring up 1 edge of square and roll into a cylinder, tucking in sides. Transfer stuffed cabbage to a 6-qt Dutch oven.
    9. 9
      Repeat with remaining leaves and filling, arranging stuffed cabbage in a circular pattern in pot as you go. Finely chop any remaining cabbage; set aside.
    10. 10
      Top stuffed cabbage with remaining dill, along with sauerkraut, thyme, bacon, and bay leaves. Top with minced cabbage leaves and tomatoes and pour in stock and 1/2 cup water.
    11. 11
      Cover with the reserved whole cabbage leaves. Bring to a boil over medium-high heat.
    12. 12
      Cover, transfer to oven, and bake until stuffed cabbage is tender and flavors meld, about 2 hours. Let cool slightly before serving.

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    Nutritional Facts for Sarmale (Stuffed Cabbage)

    Serving Size: 1 (504 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 321.9
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 4.1 g
    Cholesterol 39.1 mg
    Sodium 621.6 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 8.5 g
    Sugars 11.5 g
    Protein 16.7 g

    The following items or measurements are not included:

    fresh thyme

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