Among other
\nstaple foods, the famous ‘sarmale’, which is stuffed cabbage rolls, a dish also
\nclaimed by other people in the Balkans and Central Europe, ranks first. Second comes the sauerkraut cooked in the
\nso-called Cluj style, known across the country as ‘cabbage a la Cluj’. Nobody
\nknows why it is called like that, but it is one of Transylvania’s tastiest
\ndishes ever. <\/p>\n
<\/p>\n
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<\/p>\n
The ingredients
\nused for its stuffing are the same as the ingredients used for the cabbage
\nrolls with meat-based stuffing. There are several versions of this dish across
\nRomania, including in the south of the country. Another version of this dish is
\nthe Huedin style cabbage, traditionally cooked not far from the Cluj area,
\nwhich is cabbage and smoked bacon. It is quicker to prepare as compared to the
\nstuffed cabbage rolls, as in the former case you no longer need to swirl the
\ncabbage leaves around the minced meat bits.<\/p>\n
<\/p>\n
\n
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<\/p>\n
For this recipe,
\nyou need a kilo, or a kilo and a half of cabbage. Remove the outer leaves, then
\nwash the cabbage. Cut it in six or eight equal pieces. Take a bar of smoked
\nbacon or ham, not more than half a kilogram of it, cut it into thin slices and
\nthen fry it in a frying pan, together with one or two finely-chopped onions,
\nuntil the mix gets nice and brown. <\/p>\n
<\/p>\n
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<\/p>\n
In the same pan,
\nadd two carrots, one parsley and another parsnip root. Make sure all vegetables
\nare cut in finely-shaped rounds. Add a head of celeriac, cut in small cubes.
\nQuench the mix with a bit of water, then bring it to a boil several times. Pour
\neverything over the cabbage you had placed in the pot already. Season it with a
\nlittle bit of ground black pepper and one clove. Allow to oven-bake for about
\n45 minutes, at low-heat. Portion it and then pour a little bit of sour cream on
\ntop of it. Serve it hot, with polenta and hot pepper. <\/p>\n
<\/p>\n
\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Pork dishes, based on fresh cabbage or sauerkraut, are a constant presence in Romanian cuisine<\/p>\n","protected":false},"author":125,"featured_media":50395,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45874,45927,43167],"coauthors":[],"class_list":["post-174401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-polenta","tag-pork","tag-sarmale"],"acf":[],"yoast_head":"\n