Friday, April 2, 2010

Making Sarmale

It is a family tradition to make Sarmale (Romanian Stuffed Cabbage) once a year.
The tradition started with our Great-Grandma Necefer, who used to make it about once a month.
(For those who don't know, Mom (Lorie) is 1/2 Romanian, which of course means us kids are 1/4)
We get together with our cousins and make Sarmale for our Easter dinner.

Here are the ingredients:

15 cabbage heads
24 lbs of sauerkraut
12 onions
9lbs ground pork
9lbs ground beef
7 lbs. ham
5 lbs bacon
4 cups rice
4 eggs
1 cup bread crumbs
Spices :)

The meat and rice get mixed up and then are put into cabbage rolls.

This recipe makes 300+ sarmale.

The cabbage heads are boiled to make the leaves come off easier.

The spines of the cabbage are then cut off so as to be able to roll better.

My specialty is frying bacon.

Mixing the meat

These boys don't want dirty hands! (I thought it was always the girls!....)

How many does it take?

Cutting up the ham.

The master chefs

Rolling Sarmale

Aren't you hungry?

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