(A word before all: the story is written by Pastorel Teodoreanu. Who was he, you can see here, in this previous post.)
- 500 gr fatty pork meat
- 500 gr beaf ( recommended to be from the tail zone of an ox)
- 200 gr sliced bacon
- 2 cabbages
- 2 big tbs pork fat
- 1 cup of soaked rice in water
- 3 chopped onions
- 2 green peppers
- 2 eggs
- 1 tbs sweet paprika
- 1 tsp grounded cumin
- 2 tbs dry thyme
- 3 tomatoes
- 5 tbs tomatoes paste
- black pepper seeds
fresh cabbage leaf into bors*
from the tail zone of cow from the kitchen?) and fat pork meat.
cumin, paprika and thyme . Stir in mixture and , finally add those two well beaten eggs.Remove from heat.
(Pthe meat composition on each ide the edges of the cylinder clogging them in composition.-nn)
This is the part where the real craftsmanship kicks in: you must neither wrap the meat to tightly into the cabbage sheet nor leave it too loose as it may fall off of the leaves into the pot.
another layer of finely cutcabbage. On top of the cabbage layer, you may place (it's not essential) sliced tomato and green pepper even. Here comes a matter of taste again.
8.Some boil the sarma in bors*, others in wine. I recommend other procedure: to boil a l'étoufée (precluded - nn), in meat soupe, until it's reduced to less than half of the starting meat soup quantity.(Boil slowly at low cooking temperature-nn)
9.Remove from the heat and place the pot into the cellar (not in the wine cellar!!!) or other cool place. That's for first day.
10.The next day pour over the cabbage rolls a bottle of old Cotnar**** well diluted with a good amount of Italian tomato sauce (tomato paste) then put the dish in the oven and boil until the colour of the sarmale** turns brownish.
11. White Porto*** honorable can be substituted by Cotnar, much too rare today, when you do not drink wine than raw.
an unctuous food
sort of vinegar that is, added to soups giving them a hint of sour. It is made from fermented oat bran. Any East European type of store sells it; try Russian, Romanian, Ucrainian stores.
**sarma= stuffed cabbage leaf
***Porto=an assortment of fortified wine produced in the area of Vila Nova de Gaia, Portugal
****Cotnar= "Less, as everything is good, and good, as everything is rare. That's Cotnar wine."; a famous Romanian white wine, produced in the Cotnari area (N-E of Romania)