SARMALE IN CABBAGE LEAVES

Sarmale in cabbage leaves

 This time we enter in Romanian traditional  kitchen. Oh, again we thinking at eat! Some special, some good, some tasty? Every nation is a taste for eat, to respect the culinary tradition, good taste and the appetite. Of course the gourmands are all people! In kitchen enters after smell, you look adorably  and greedy after to tasting , to eating…For start we choose a cabbage, 2 smoked sausages, a smoked pieces by ham, 3 onions, 3 carrot, 500 g meat by beef, 500 g meat  by pig, 100 g rice, thymus vulgaris, laurel’s leaves, pepper, salt and tomato’s  juice. To clean with patience and cut with tears the onions, to clean , cut the carrot smiling , after  to fry in 100 ml oil at that to add the meat blending 3 minute,  added the rice and the condiment.  We can uses and the vine’s  leaves or cabbage preserved in salt with varies form of compositions( vegetarian or meat). The cabbage put in  hot water for soften the leaves after to cut the thick membranes added a spoon by composition on each leaves cutting at half on the form of rolls . It puts in casserole a layer by cabbage cuts little into form circular over that to  put the smoked  sausages and the pieces by ham , and the end all is covered with other layer of cabbage adding  the leaves by laurel, thymus vulgaris, water and tomato’s  juice fine  it covered the sarmales. To boiling time for 45 minute; to eat in their juice or with the cream. Wow, what we say? GOOD APPETIT AND GREETINGS !!!!