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DescriptionEdit

In Romanian: Sarmale cu varza acra

IngredientsEdit

DirectionsEdit

  1. Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion.
  2. Place in a bowl and mix with rice, dill, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard.
  3. Mix everything well.
  4. Core the cabbage with a sharp thin knife and then blanch it with borscht.
  5. Then carefully remove the cabbage leaves, one by one, so that they do not tear.
  6. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in.
  7. The smaller the rolls are, the tastier they are.
  8. Place a layer of rolls in the pan (take a deep one), then cover each layer of rolls with a layer of julienned sour cabbage and a little thyme.
  9. Do this layering until all the rolls are made.
  10. Add a heaping tablespoon of lard, water, paprika and tomato sauce, and let simmer on top of the range for 30 minutes.
  11. Then place in the oven so that the liquid is reduced.

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