Sarmale with Mamaliga Romanian National Dish

Preparation (about 50 min):

Remove the stem generously from the white cabbage head, peel off the cabbage leaves, take out the stem and blanch the leaves in light salted water. Then mix the minced meat, cooked long grain rice, coarsely grated potatoes, paradeis pulp and dill and season with salt and freshly ground pepper.

Then spread out the cabbage leaves, spread a little of the meat mixture evenly on them, roll them up as roulades and roll them in at the sides.

Cut the remaining cabbage leaves into strips and sauté them well in a wide roasting pan or saucepan with oil. Then extinguish with three tablespoons of vinegar and place the roulades on top.

Stir the paradeis pulp well with the meat or vegetable soup and pour it on top. Bring everything to a boil and simmer gently for about 15 minutes, then place in the oven uncovered and cook for another 15 minutes at 180 °C until the sauce has thickened.

Mamaliga:

Heat clear soup, add onions and bring to a boil. Next, add in the cornmeal and stir well with a whisk – once it really swells, continue with a wooden spoon. Lower the heat and cook to a firm porridge. Next add chopped parsley and season well with salt and freshly ground pepper. Pour the mixture onto an oiled baking sheet, spread it (about three centimeters thick) and cool. Then cut into

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