Eating good in the neighborhood

I've eaten more new things here in the last three or so months than probably the last few years put together. Moldovans definitely have some dishes which can only be described as "interesting". This includes a dish that is pretty much cold, gelatinous chicken- "interesting". But, there are other dishes that are super tasty. One such dish is named "Sarmale," and I thought I would share the recipe with you all. If you're feeling cooking-adventurous, I would highly recommend you try this out. I will definitely be making it even after I return to America.


Sarmale

2 cups uncooked white rice
4 cups boiling water
1 white onion, minced
2 carrots, peeled and grated
1 cup ground pork
1 1/2 cups broth and/or tomato juice
1 large cabbage
Parsley and dill
Salt and pepper to taste
Vinegar
Lemon salt

Boil water and pour it over the rice and let it soak for 30 minutes. Was cabbage and then boil in water with vinegar and lemon salt to make them pliable; set the cabbage aside. Mix the rice, carrots, onions, herbs, and pork together for the filling. Pull the leaves off the cabbage one by one. Place 2-4 tablespoons of the filling mixture into the center of one leaf, fold into a small, tight form (like a burrito). Place the stuffed and folded cabbage leaves all together in a large, oven-proof pot like a Dutch oven with the seam-side down. Pour broth/tomato juice over the sarmale and cover the sarmale with more flat cabbage leaves. Bake at 350 degrees for one to one and a half hours. Can also be cooked covered on the stove top.

Notes: Some recipes call for a beaten egg to be added to the mix to help hold it together. Other recipes call for minced garlic, currents, or paprika to be added, but this might depend on the region you're in. Also if you're a non-pork eater, ground turkey can be substituted, or left our all together if you're a non-meat eater; it would might work with some sort of meat substitute if you're determined to add in protein. You can also clean and separate the cabbage leaves at the beginning if you wish.


So, there you have it: sarmale. Super tasty. Good for big groups of people or if you want leftovers. It is usually served on holidays, birthdays, and at weddings. But I recommend you break with tradition and whip up a batch if you feel up to it. The results will be worth it.