John Myers
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Hack Variation Transylvanian Style
The perfect hack variation transylvanian style recipe with a picture and simple step-by-step instructions.
Sarmale (stuffed cabbage rolls)
- Pickled cabbage
- 500 g Minced meat
- 1 Cup Rice
- 1 Egg
- 1 Onion
- 1 Clove of garlic
- 250 g Bacon
- Salt
- Pepper
- Paprika spice
Stuffed peppers
- 6 Red peppers
- 500 g Minced meat
- 1 Cup Rice
- 1 Egg
- 1 Onion
- 1 Clove of garlic
- Salt
- Pepper
- Paprika spice
sauce
- 2 tbsp Flour
- 1 Can Sieved tomatos
- 2 tbsp Sugar
- 1 tbsp Rosehip Jam
polenta
- 1 liter Water
- 250 g Polenta
- 1 Burduf cheese
- 1 packet Grated Emmental
- Salt
- Vegeta spice
Sarmale
- Finely chop the onion and fry it with the garlic. Then add the rice and fry everything well. Then add the mixture to the minced meat and stir well. Add an egg and season everything vigorously and mix well. Place the minced meat filling in a cabbage leaf and roll it up (the ends are pushed in for better hold).
- In the meantime, finely slice a few cabbage leaves and spread them on the tray. Spread the fresh bacon on top. Place the finished Sarmale on top and cook for 1.5 hours at 100 degrees in the steamer (alternatively, you can use a normal saucepan on the lowest setting).
Stuffed peppers
- Make the same minced meat mixture as for the sarmale. Remove the lid from the peppers, clean well and fill the peppers with the minced meat filling. Put the stuffed peppers in a saucepan half filled with water (season the water well with Vegeta). Cook the peppers until the minced meat filling is done.
- For the sauce, put oil in a pan and make a roux. Then pour the tomatoes into the roux and season with sugar and jam. Again and again skim the water from the peppers and add to the sauce. When the peppers are cooked add the sauce.
polenta
- Bring the water with salt and Vegeta to a boil and stir in the polenta. Then pull the saucepan off the plate and let it simmer over a low heat until the consistency of the polenta is right.
- Spread the polenta in a baking dish, then put a layer of Burduf cheese on top. Then sprinkle another layer of polenta and finally the grated Emmental on top. Bake the whole thing for 15 minutes in a preheated oven with top and bottom heat.
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