Put or not, broth in sarmale?

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��� Put broth in sarmale or not? The secret of the taste of "like at home mother"

Sarmals are undoubtedly the queen of the festive meals in Romania. But as they are, as they are, as many controversies are. One of the most heated discussions among housewives (and lustful) is: do we use broth or not? ๐Ÿ…

Some say that broth spoils the authentic aroma of pickled cabbage, while others consider that without that reddish and sour sauce, sarma is incomplete. Let's unravel the mystery and see the perfect recipe!

��� Culinary Dilemma: Red vs. White

Tradition differs from region to region:

  • In Moldova: Small cabbages are often preferred, cooked in a rich sauce of tomatoes or broth, which gives them a vibrant color.

  • In Transylvania: Emphasis is placed on smoked and sour cream, the sauce is often more "clean", leaving the cabbage and meat to be the main stars.

Our verdict? The broth adds a touch of acidity that balances pork fat. If it is homemade, it turns the sarmale into a real delicacy! ๐Ÿ˜‹

๐Ÿ›’ The Ingredients You Need

For about 40-50 sarmale, prepare the following:

  • Meat: 1 kg minced meat (pig and beef for tenderness) ๐Ÿฅฉ

  • Cabbage: 2 medium pickled cabbages (depends on the size of sheets) ๐Ÿฅฌ

  • Rice: 100g rice with round ๐Ÿš grain

  • Onions: 3 large onions, finely ๐Ÿง… cut

  • Broth: 3-4 tablespoons of concentrated broth (or 500ml tomato juice) ๐Ÿ…

  • Spices: Salt, pepper, dried thyme, smoked ๐ŸŒฟ paprika

  • Extra taste: 200g smoked or bacon ๐Ÿฅ“

  • Oil: 50ml for onion ๐Ÿงด

     

    ๐Ÿณ Method of preparation step by step

  • Preparation of the composition: Drain the onion in the oil until it becomes glassy, then add the washed rice and leave it 2 minutes to saturate with flavor. Let the composition cool a little before mixing it with meat and spices.

  • Secret of the Broth: Add a tablespoon of broth directly to the minced meat! It will make the inside of the cabbage roll much juicy. ๐Ÿคซ

  • Packing: Choose the right cabbage sheets, put a composition spoon and run tightly, inserting the ends inside.

  • Sitting in the pot: On the bottom of a large pot (ideal clay), put a layer of finely chopped cabbage. Place the sarmale circularly, and between the layers “hide” the pieces of smoke and thyme branches.

  • Final sauce: Mix the rest of the broth with warm water and pour over the sarmale until they are completely covered. ๐ŸŒŠ

  • Boiling: Leave them on low heat, on the hob, or in the oven for 3-4 hours. The slower I'll boil, the better they'll be!

Golden Advice (Pro Tips)

Don’t forget: If the cabbage is too salty or too sour, leave it in cold water at least an hour before starting the wrapping process.

Serve them hot, with a mountain of polenta, a chilli pepper and, of course, a generous spoonful of cold cream. ✨

How do you prefer sarmale? With a lot of broth or simple? Tell us in the comments your favorite recipe! oriented

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