I Preparation time: 45 minutes | Cook Time: 3-4 hours

Ingredients for 40 cabbage rolls

2 pickled medium or large cabbages
2.2 pounds minced pork
1 cup rice- 2-3 onions
4-5 tablespoons of tomato paste
1 egg (optional)
oil
spices (salt, pepper, thyme, bay)
juice from 1 lemon or Romanian borsch ( 1 liter )
several pieces of smoked meat (optional) or bacon

Romanian recipes

By the Romanian team

Romanian Stuffed Cabbage Rolls

1. Peel the onion and finely chop it.

How to make Stuffed Cabbage Rolls filling

2. Put oil in a deep pan or pot and turn on the heat. Make sure to add enough oil to cover the bottom of your pot. Add the onion and stir fry it until it becomes glossy

3. Rinse the rice, add it over the onion and stir.

4. Add water over rice so that it will be covered with water. Stir continuously to until the rice absorbs about half of the water.

5 Add one or two tablespoons of tomato paste and seasonings (salt, pepper, thyme) to the rice and mix well. The quantities of spices are your own choice and taste! Cook until rice absorbs all the water. Dam bowl aside and let it cool for 15 minutes.

6.Until the rice cools, you can begin preparing the cabbage leaf. Then add the rice and beaten egg over meat and mix well.

Ingredients

1 (2 – 2.5 pound) boneless pork loin roast
3 garlic cloves, minced
2 teaspoons dry mustard
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons olive oil, divided
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Preparation time: 25 minutes

Cook Time: 1 hour 15 minutes

Preparation

Preheat the oven to 180°C.
Smear the paste all over the pork. Reserve 1 tablespoon of paste. Allow the meat to marinate for about 15 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the pork and cook until brown on all sides.
Transfer the pork loin to a roasting pan and place it skin side up. Pour the juices and oil from the skillet over the meat. Smear the pork with the reserved 1 tablespoon of paste. Pour the wine into the bottom of the roasting pan. Cover the pan with aluminum foil.
Roast the pork for about 1 hour. Remove the aluminum foil and roast the meat for 15 minutes longer. When the pork is done, cover the pan with foil and allow the pork to rest at room temperature for 15 minutes.

Herb-Roasted Pork Loin

Ingredients

16 g dry yeast or 60 g fresh yeast
250 g chopped or ground walnuts
1 kg flour
300 g white sugar
5 eggs
500 ml milk
250 g melted butter
2 teaspoons vanilla extract
2 tablespoons cocoa powder
½ cup raisins
50 ml sunflower oil

Preparation

In a sauce pan pour the milk, sugar, and butter and heat over medium heat. Don’t boil them, just melt the butter and dissolve the sugar.
To activate your yeast, add 2 tablespoons of warm milk, 1 tablespoon sugar and 2 tablespoons flour to a bowl. Mix them well together then add your fresh yeast or 2 packages of dry kind (16 g). Let it sit for about 10 minutes.
Go back to the milk mixture; add the egg yolks and mix. Save the egg whites for the filling. Pour the flour into the bowl of your mixer and add milk mixture, yeast mixture and raisins. Mix everything for about 5 minutes. The dough will be quite sticky so don’t panic.
When it is well incorporated, take the dough, oil it a little bit so it doesn’t crack and place it inside a big bowl to rest and rise. Cover with a cloth or some plastic wrap and wait until it doubles in size, that’s maybe two hours or so.
While you wait for dough to rise, it is time to get the filling ready. In a bowl add the walnuts, sugar and cocoa powder then mix them.
Next step is egg whites. This is easy actually, so use a mixer and beat them until stiff. Add the walnut mixture to the egg whites and mix them well together.
Then grab the dough and cut it into three equal pieces. Roll out each piece into a long rectangle, the width should be the width of your pan.
Use one third of the filling over the rolled out dough, and spread it evenly. Roll up the dough.
Place the roll seam face down into a well oiled or buttered bread pan. Let them double in size again for about 45 minutes. Brush them with egg wash and sprinkle some sugar over them, if you really want.
Preheat the oven to 180° C and bake them for 35 to 45 minutes, depending on size. Do not open the oven in the first 25 minutes. If, in the end, they seem to begin to burn, you can lower the heat. Remove from oven and let cakes in forms 10 minutes more.

Walnut Sweet Bread

Preparation: 30 minutes

Cook Time: 45 minutes