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Genuine Recipes From Romania With Cheese And Cabbage

Romanians are really fond of various types of tasty food preparations. There are everyday preparations, cooked whenever you feel like it. Again, there are preparations that are cooked only on special occasions. Here we are going to talk about two recipes: traditional cheese ball and cabbage rolls.

Well, Romanians do not like wasting time when they decide on a nice meal; so let us start off without delay. The first preparation we are going to choose is the cheese ball, which finds its place in every Romanian cookbook. It takes nearly an hour to cook.

The basic ingredients for this dish are corn flour sauce and the stuffing. For the sauce, you will need 350 grams of corn flour, half a teaspoon of salt, a litre and a half of water. For the stuffing, you will need 4 eggs, 50 grams of butter, and 300 grams of cheese. The cheese should ideally be of two types, and the most suitable types are bellows cheese ("branza de burduf") and "telemea", a salty cheese.

The first step involves boiling the eggs and cooking the soft corn flour sauce. You have to use an earthen pot, a symbol of authentic Romanian cuisine, to get the original flavor. But first, you need to immerse the pot in water for about 15 minutes and butter up the inside of the pot adequately. This will ensure that the cheese balls do not stick to the pot when you cook them.

Once the corn flour sauce has been prepared, flake the bellows cheese with a fork. Next, pour one third of the sauce into the pot and put in the bellows cheese, a teaspoon of butter and two halved boiled eggs. The next step is to cover it with another third of the corn flour sauce, and putting the salty cheese and two boiled eggs upon it. Top it up with the final third of the sauce and the authentic Romanian cheese ball is ready to serve.

Cabbage rolls are another preparation that finds a pride of place in any Romanian cookbook. Normally it takes around half an hour or so to prepare the ingredients. You could end up needing another hour and a half to cook them in an oven.

To cook the cabbage roll, you will need a kilo of minced meat, raw cabbage, which you have to scald first, 2 average sized onions, some verdure, about 200 grams of rice, 2 tablespoons of tomato paste, a teaspoon of salt, half teaspoon pepper, 2 laurel leaves, and 1 hot pepper. You will also need standard sized sauerkraut, and you should soak it in water for at least two hours beforehand so that it is free of salt.

As far as the cooking implements are concerned, you will, of course, need the earthen pot, without which traditional Romanian cooking remains incomplete. You will also require particular utensils and kitchen appliances like a cooker with oven, a kitchen robot or mincer. To get the ingredients ready, mince the meat with the mincer or kitchen robot, grate the onions and chop the verdure finely. Mix the minced meat together with the rice, the onions, the verdure, tomato paste, salt and pepper. Now wrap the mixture in few cabbage leaves and cook them.

The traditional recipes from Romania we have shared with you reflect the essentially pastoral lifestyles of the shepherds and the farmers of a bygone era. An important part of their lives was enjoying a hearty traditional meal, drinking wine and brandy brewed at home and sharing a lot of laughter and merriment together.

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