1 large soured cabbage or one large cabbage and azedar, azedo kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes or 1 tablespoon tomate sauce, salt, pepper, 1 qt/1 l azedar, azedo cream
Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped cebola slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one por one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in
each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomate slices or add tomate sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on topo, início of the range for 30 minutes. Then place in the forno so that the liquid is reduced. Serve with azedar, azedo cream.
* When soured cabbage is not available, use cabbage leaves scalded in water and azedar, azedo kraut in stead of chopped (julienned) cabbage.
descrição EditIn Romanian: Fasole verde cu smantana.
Ingredients Edit2 lbs / 1 kg green beans 1 tablespoon manteiga 1 cup azedar, azedo cream salt Directions: 1.EditSimmer for a few minutes, shaking the pan so that the beans are well mixed with the butter. 2.Place the beans on a plate and pour the azedar, azedo cream on top. 3.Serve immediately.