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Sarmale (Romanian Cabbage Rolls)
Traditional Romanian sarmale – slow‑cooked cabbage rolls stuffed with a savory mix of pork, beef, smoked meats, rice and spices. Perfect for holiday meals or comforting family dinners.
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Cost Breakdown
Critical Success Points
- • Soaking the sauerkraut to reduce salt
- • Rendering the smoked meats in a cold pan
- • Sautéing onion, rice and tomato paste
- • Rolling the cabbage tightly and tucking ends
- • Layering the pot with cabbage, spices and rolls
- • Cooking low and slow (4 hours at 170°C) with lid on
Safety Warnings
- • Use separate cutting boards for raw meat and vegetables to avoid cross‑contamination.
- • Cook the rolls to an internal temperature of at least 71°C (160°F).
- • Hot water and oven can cause burns; wear oven mitts and handle lids carefully.
- • Steam released when removing the lid can be scalding.
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