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Romanian Cuisine

I started this topic to let you know about the romanian traditional meals. Please tell me your opinions.
Today I start with "sarmale":

Romanian Cabbage Rolls

1 large cabbage
1 3/4 lb. (750g) ground meat(pork and beef mixture is best, but you can use any kind of meet. If you are a vegetarian you can use maize instead of meet.)
4 large onions
2 Tbls. rice
1 bread slice
3 Tbls. lard
5-6 tomatoes or 1 Tbls. tomato sauce
salt
pepper
chopped dill
1 qt. (1 liter) sauerkraut juice
sour cream

Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt, and finely chopped onion slightly fried in 2 Tbls. lard. Mix everything well.
Core the cabbage with a sharp thin knife and then blande it with borsh. Then, carefully, remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2-3 pieces. Then place a little meat in each cabbage piece and roll inside. The smaller the rolls are, the tastier they are.

Place a layer of rolls in a deep pan, then cover with a layer of chopped (grated) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping Tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.

Bon appetite!

P.S. You can also use soured cabbage (I hope my translation is correct).

Cuisine Romanian

This seems to be absolutely scrumptious, more especially because I love cabbage and the idea of having that with some meat, tomatoes and onions is making my mouth water. I will surely get LDS to try this as she likes experimenting with recipes.

Romanian Cuisine Reviews Consumer & Travel Family Culture

Here is the recipe for a great soup. When I first heard what the main ingredient was, I wasn't very eager so taste it, but after I did, I thought in was delicious.

Romanian tripe soup

1 kg beef or veal stomach (tripe)
1 big garlic head
2 egg yolks
lovage, salt, pepper
500 gr vegetable soup (made out of 2 onions, 2 carrots, 2
parsnips)
100 ml vinegar
200 ml sour-cream
1 bell pepper (optional)
1 tomato (optional)

Boil the stomach in 5 l. of water with some beef bones to obtain a
tasty broth. Remove the foam from time to time. Wash the stomach, cut
it small pieces, throw away the fatty parts, clean the wrinkled skin
and scrape it with maize flour and vinegar. Leave it over the night in
cold water with 1 spoon of bicarbonate. Boil it the next day in the
same broth. Scrap the carrots, onions, parsnips. After 3 hours, remove
the stomach from fire and cut it julienne. Chop the stomach, vegetables
and put all on fire with vinegar for another hour. Boil until water is
evaporated by half.

Mince the garlic with salt, yolks, sour-cream and a bit of vegetable
soup (remember? those 2 of each vegetables, see ingredients) and pour
over the boiling stomach. Add pepper, freshly chopped lovage. Eat it
hot with chilies or olives, garlic sauce, vinegar, sour-cream etc.