- 3 1/4 cups long grain rice, rinsed
- 2 pounds pork loin roast, finely diced
- 1 pound carrots, chopped
- 1 pound onions, chopped
- 1 pinch salt to taste
- 3 tablespoons tomato paste
- 1/2 teaspoon dried dill weed
- 1/4 cup sunflower seed oil
- 6 ounces parsley roots, chopped
- 1 medium head cabbage
- Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
- Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
- Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
- Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
- When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.
04/02/2018
recipepes.com
Sarmale (Stuffed Cabbage or Vine Leaves), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
