sarmale (stuffed cabbage or vine leaves)

Ingredients

• Servings: 5
• 3 1/4 cups long grain rice, rinsed
• 2 pounds lamb 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

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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 lamb, 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 lamb 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.