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    • Rose Butt

      Sarmale! I grew up eating these cabbage rolls. 2lb ground meat (pork, ground chuck, venison, you can combine several ground meats) 125 grams or 4.4 ounces of rice 3 onions 3 bay leafs Oil Sal, pepper, sweet paprika A head of Parsley 3 cabbages 3 tomatoes 4 cups of water Optional 2 or 1 bag of sauerkraut Preparation: Chop the onion and fry it in the oil. When the onions begin to have a clear color add paprika for taste about 1, 2, or 3 tablespoons. Once the onions start to caramelize you add the rice and let them cook for 2 more minutes. In another pan cook the ground meat with salt and pepper. When it starts browning add the onion and rice mixture and let the meat cook. Stuff the cabbage leafs with 1 tablespoon of the filling. You might need to cut the leaves in half. You chop the rest of the left over cabbage. To cook the cabbage rolls/sarmale you need a 5 liter/ 1 ½ gallon pan. At the bottom of the pan and at high temperature , put some oil, add the cut cabbage, cut parsley, and the 3 y baleaves. If you make it with the tomatoes add the tomatoes if you make it with sauerkraut add the sauerkraut. Then add the sarmale. On top of the sarmale add some more of the sauerkraut or cabbage. On top of this add 4 cups of water with 2 tablespoons of salt. Once it starts boiling reduce the heat to low. Let it cook covered for approximately 2 hours. Serve with a dollop of sour cream.

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