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Cabbage Leaves Stuffed with Pork Recipe
|Boneless lean pork||1 1⁄2 Pound, finely chopped / ground|
|Onions||2 , finely chopped|
|Unprocessed rice||2 Tablespoon (Raw)|
|Chopped fresh herbs||2 Tablespoon (Mixed Fresh Parsley, Dill And Thyme)|
|White bread slice||1 Large, soaked in water and squeezed dry (Homemade Type)|
|Cabbage leaves||24 (Fresh / Pickled)|
|Sauerkraut||1 Pound, drained and the juice reserved|
|Tomato puree||1 Tablespoon|
Calories 921 Calories from Fat 144
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 5.8 g29%
Trans Fat 0 g
Cholesterol 98.2 mg
Sodium 1230.7 mg51.3%
Total Carbohydrates 157 g52.4%
Dietary Fiber 64 g256.1%
Sugars 80.9 g
Protein 61 g122.2%
Vitamin A 52.9% Vitamin C 1498.1%
Calcium 101.3% Iron 79.7%
*Based on a 2000 Calorie diet
Add the rice and stir until it is transparent.
Season this mixture with the chopped herbs and a little salt and pepper.
In a bowl, combine the onion mixture and the pork with the soaked bread, and work by hand until this stuffing is smooth, adding water if necessary to give it a creamy consistency.
Cut the hard center ribs out of the cabbage leaves.
To make each roll, spread a leaf out flat and place a little stuffing in the center.
Fold the edges over, then roll up the leaf tightly.
The real Moldavian sarmale are no thicker than 1 inch [2 1/2 cm.].
Line the bottom of a large glazed earthenware pot with a layer of sauerkraut.
Arrange a layer of the cabbage rolls close together on top.
Repeat these layers until all of the rolls are used up, ending with a sauerkraut layer.
Almost cover the rolls with the sauerkraut juice mixed with the pureed tomato.
If the sauerkraut juice is very salty, dilute it with water.
Over low heat, using a heat-diffusing pad if necessary, bring the mixture slowly to a simmer.
Cook for two hours, shaking the pot occasionally to prevent sticking.
Then cover the pot and place it in a 300° F. [150° C] oven for one to two more hours or until not more than 1 cup [1/4 liter] of liquid is left.