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Sarmale în Frunze de Viță de Vie
A classic Eastern European dish of stuffed grape leaves, common in Moldovan cuisine. These sarmale are typically filled with a savory mixture of minced meat, rice, and herbs, then simmered until tender.
🧂 Składniki
- 50 pieces Grape leaves(fresh or jarred, rinsed)
- 300 g Ground pork
- 200 g Ground beef
- 100 g Rice(uncooked, medium grain)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 2 tbsp Dill(fresh, chopped)
- 2 tbsp Parsley(fresh, chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 500 ml Water or broth
- 100 g Smoked bacon or pork belly(thinly sliced, optional)
👨🍳 Instrukcje
- 1
If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until pliable, then drain. If using jarred leaves, rinse them thoroughly.
💡 Wskazówki profesjonalistów: Remove the tough central stem from each leaf. - 2
In a large bowl, combine ground pork, ground beef, uncooked rice, chopped onion, minced garlic, tomato paste, chopped dill, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
- 3
Lay a grape leaf flat, shiny side down, with the stem end towards you. Place about 1-2 tablespoons of the filling near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the stem end towards the tip.
💡 Wskazówki profesjonalistów: Don't overfill the leaves, as the rice will expand during cooking. - 4
Line the bottom of a heavy-bottomed pot or Dutch oven with a few extra grape leaves or bacon slices (if using). Arrange the rolled sarmale snugly in layers, seam-side down.
- 5
Pour water or broth over the sarmale, ensuring they are just covered. Place a heatproof plate on top to keep them submerged.
💡 Wskazówki profesjonalistów: The liquid should come up to the level of the plate. - 6
Bring to a simmer, then cover the pot and cook on low heat for at least 2 hours, or until the rice is cooked and the leaves are tender. Check liquid levels occasionally and add more hot water or broth if needed.
- 7
Let the sarmale rest for about 15 minutes before serving. Serve hot, often with a side of smântână (sour cream).
💡 Wskazówki profesjonalistów
- ✓Using a mix of pork and beef provides a richer flavor and texture.
- ✓For a vegetarian version, omit the meat and use a filling of rice, finely chopped mushrooms, onions, herbs, and spices.
- ✓Sarmale often taste even better the next day.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Some recipes use sauerkraut leaves instead of grape leaves for a tangier flavor.
- A pinch of paprika can be added to the filling for color and a hint of spice.