Brasov Sarmi with Vermicelli and Walnuts
Lean stuffed rolls filled with onion, crushed walnuts, vermicelli and tomatoes, wrapped in cabbage or grape leaves.
Ingredients
| 4 heads | onions | |
| 2-3 tbsp | 30–45 ml | oil |
| 1.5 cups | 360 ml | crushed walnuts |
| 0.5 cup | 120 ml | crushed vermicelli |
| 2-3 | canned tomatoes | |
| — | salt | |
| 1-2 | garlic cloves | |
| — | thyme | |
| — | fresh or sour cabbage leaves, or grape leaves |
Instructions
Braise the finely chopped onion in the oil. Remove from the heat and add the walnuts, the vermicelli, the finely chopped tomatoes, the minced garlic, salt to taste and the ground thyme. Using blanched fresh cabbage leaves (or sauerkraut leaves, or grape leaves) and the filling above, form the sarmi (you can also stuff peppers). Arrange them in a pot, pour over a cup of juice from the canned tomatoes, a few spoons of oil and 1/3 cup of water. Press them down with a plate and cook over low heat.