Sarmale – Sauerkraut with Meatballs

Nov 21, 2018 | Meat, Recipes | 0 comments

Sauerkraut layer:

800 g sauerkraut
2 onions
1  garlic clove
2 bay leaves
150 g smoked bacon
1 tablespoon  paprika powder
salt
2 tablespoons oil
ca. 700 ml of water or vegetable stock

Meatballs:

500 g pork
1 big onion
2 garlic cloves
1 egg
150 g rice
½ teaspoon caraway, ground
2 teaspoons paprika powder
1 teaspoon of pepper, ground
3 tablespoons  oil
salt

Prep.time: 30 minutes

Cooking time: ca. 1,5 hours

You’ll need: Meatgrinder

 

Method:

  1. Cut the meat into small cubes.
  2. Fit the coarse screen to the Mincer and mince the beef
  3.  Chop the onion and garlic.
  4. Heat the oil in a pan, cook the rice, onion, and garlic until it is glassy then set aside to cool.
  5. Combine the minced meat, rice, egg, pepper, caraway, salt, and pepper and form into balls with wet hands.
  6. For the cabbage bed, heat the oil in a small saucepan, cook the onion and garlic until glassy.
  7. Mix with the paprika powder and fold in the sauerkraut.
  8. Spread half of the sauerkraut in the bottom of a large pot then add leaves and bacon.
  9.  Lay the meatballs on the bacon, and cover it with the rest of the sauerkraut. and fill up with so much water that covers the sauerkraut.
  10. Cook the sarmale for about 1.5 hours on low heat without stirring. If necessary, add more water.
  11. Serve it with sour cream and fresh bread.

 

Baked in partnership with Kenwood Switzerland

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