• LOVE FOOD, LIVE FOODIE •
Thank you for waiting patiently. I have many excuses for delaying my cooking challenge. Nevertheless, I managed to do another letter and another country.
Romania was the chosen country for R. Only eight more countries and dishes to go. Don't get too upset. At this rate, I will still be going until 2020.
When I looked online as well as asking friends and colleagues, the results were not too encouraging or exciting. This was mainly due to two words: Cabbage Rolls.
I do like cabbage but I wouldn't order this dish on a menu if I saw it. I like stuffed vine leaves, it's just this sounded a bit dull. Don't judge me, I am learning.
Two sources I used for help were from Jo Cooks and Traditional Romanian Food blog. I always try to use a few sources just to make sure I have the correct recipe. As well as, just incase, if I do not have all the ingredients, I can see what else is done.
The essence of this dish is rice and pork stuffed into rolled cabbages, cooked drenched/drizzled with tomato sauce. My pictures do not do this dish or recipe justice and I thoroughly recommend looking at the two blogs above for true Romanian cabbage rolls.
Well seasoned, softened cabbage via boiling, is a vessel for flavoursome pork with garlic and rice. Forget the calories with a tortilla or wrap, this is healthy delights for you and yours.
Pork, onions and garlic are all a good base and start for a good dish. Add to that some rice and herbs and spices, what is there not to like?
I know you are capable to read the blogs above, but a quick summary of how to make the rolls:
Quite time consuming near the end, so start cooking this early and not at 9pm like I did.
I actually had my first bite at 11:30pm that evening. It was tasty, moist and filling. A dip or sauce with it, would add more, but it isn't a necessity. The good thing about this recipe is that you can experiment with the flavours and spices and even go vegetarian too.
Thank you Europe and specifically Romanian.