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Brasov - Romanian Stuffed Cabbage.

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Brasov - Romanian Stuffed Cabbage.
    Posted: 04 May 2016 at 01:48

BRASOV, ROMANIA .. CLASSIC  STUFFED ROMANIAN CABBAGE ..  

By:    Journalist Margaux  Cintrano







During the month of March 2016, I had spent 10 days and 9 nights in Brasov, Romania.

The essence of taste in this región, reaches far beyond the culinary creations steeped in profound traditions in this región.

Eating in Brasov, and its neighboring hamlets, villages and the historic district of the small city, defy all stereotyping, with more than plenty to keep to its visitors constantly entertained gastronomically.  

When one reads about a place called Transylvania, one is automatically flown to a haunted castle, Castle Bran, perched upon a high hill top, surrounded by age old trees and enclosed by tall iron gates, as lightning strikes against the old castle dating back to 1377. 

In reality however, Transylvania is a terrority of grand enchantment, and epicurean adventures.

One of the most classic traditions, served at lunch time is the Romanian Stuffed Cabbage accompanied by Romanian Wine. 







Here is the Recipe:  (PHOTOS TO BE UPLOADED TO PHOTO BUCKET AND THEN UPLOADED TO FOTW)

THE INGREDIENTS ARE:

1 large Green cabbage
Extra virgin olive oil ( Preferably Greek or Turkish ) = 1 / 4 Cup.

THE MEAT FILLING:


2 tablespoons of Evoo
Onion finely minced = 1 large
1 small leek finely minced
2 small shallots finely minced
Long grain rice 100 grams = 1 /2 cup
Ground beef and ground porc ( 225 grams = 1/2 pound )
Fresh dill finely chopped
Fresh parsley finely chopped
Ground cumin - 1 tsp.
Mint herb finely chopped
Salt and Black Pepper

Sincé I had not prepared this dish, I ate it in a Hamlet in the village of Poiana, a Hamlet in the high mountain pass to Brasov, I can only provide, the exact instructions translated by a Dear Chef Friend.

1) Firstly, prepare the rice and the cabbage in 2 separate stock pots filled with salted water.

2)  The ground porc & ground beef:  

a) soak day old bread in milk and then press out the excess liquid and combine with the ground meat.

b)  Combine the meat with the spices, salt and black pepper and fresh finely chopped parsely and dill.

c)  Sauté the leek,   shallot and garlic in Evoo until just tender.

d)  Strain the leek, shallot, onion and garlic from the Evoo, pat dry with Kitchen Paper Towelling & add to the ground meat.

e) Now, strain rice and cabbage ..

7) Add  rice to the ground meat mixture. 

8)  Prepare the Cabbage leaves to be rolled and filled with the meat ..

TO COMPLETE THE DISH: instructions Below on POST 2 .. 
FINALLY WAS ABLE TO FINISH IT AND UPLAOD PHOTOS.
  


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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2017 at 06:49

FINALLY HAD SOME TIME TO FINISH THIS RECIPE AND POST 2 PHOTOGRAPHS ..

INSTRUCTIONS FOR BAKING THE ROMANIAN CABBAGE ROLLS:  

1)  After straining the cabbage leaves from their salted water, the veins of the cabbage leaves should be removed .. on a cutting board.

2)  Place the leaves on cutting board ..

3)  Pre heat Oven to 375 F Degrees or 190 Centigrade Degrees.

4)   Place approx 1.5 ounces of meat mixture on each leaf ..

5)  Then, one by one,  roll up the leaf and tuck in all sides to seal the meat "tightly" .. 

6)  Place the rolls in a casserole oven type,  or deeping baking tray with 500 ML. Stock, either veal or  chicken ..

7)  Seal the baking vessel with aluminum foil or a glass cover that fits very tightly ..

8)  Let cook in oven, for 35 minutes - 40 minutes at 375 F or 190 C degrees.

This recipe is an authentic Translyvania tradition and it is served in all Romanian Taverns,  Restaurants from traditional to modern minimalist  and Wineries for lunch.


ENJOY. IT IS WONDERFUL ..  And similar to a Greek Stuffed Cabbage called LAHANODLINADES however,  a completely different flavor profile with profound nuances.  
 




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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2017 at 11:38
I would love to try this - those Transylvanians know how to cook!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 April 2017 at 12:30
Yes, it is a profoundly steeped historical cuisine .. all from the land into the  pot so to speak ! 

Have a wonderful weekend ..  


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