Romanians as a people love to eat all kinds of appetizing food. Romanian cuisine is therefore full of mouth watering recipes. You can take your pick from preparations of the everyday sort as well as delicacies, which are cooked only on special occasions. Just take a look at two preparations: traditional cheese balls 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.

To cook cheese balls you have to prepare a corn flour sauce and a filling. For the sauce you need 350 grams of corn flour, about a half teaspoon of salt and one and a half litre of water. For the filling you require 4 eggs, 50 grams of butter and two types of cheese totalling 300 grams. The kinds of cheese best suited for this preparation are bellows cheese (”branza de burduf”) and “telemea”, a salt flavored cheese.

First, you have to cook a quite soft corn flour sauce and boil the eggs. Meanwhile, you must have available an earthen pot, which is a symbol of authentic Romanian recipes. In order to obtain the best outcome you have to keep this pot in cold water for 15 minutes, and then rub it with plenty of butter, so that the cheese ball will not stick to the pot.

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.

The next recipe we are going to share with you is the cabbage roll, and it is as important member of traditional Romanian cuisine as the cheese ball. It could take you half an hour to prepare the ingredients, and thrice that time to cook 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.

Equipment required to cook the cabbage roll includes now familiar Romanian earthen pot, along with typical utensils and kitchen implements like a mincer or kitchen robot, a cooker with a mandatory oven, etcetera. Preparing the ingredients for cooking involves mincing the meat with the help of the kitchen robot or the mince maker and chopping the onions and verdure as well. Now mix the minced meat, chopped onions and verdure together with the rice, tomato paste, salt and pepper. Next, roll them into cabbage leaves and they are ready to cook.

These traditional preparations tell us a lot about the predominantly pastoral lifestyle of Romania down the ages. One can almost see the farmers and the shepherds sitting down at a traditional meal, drinking home brewed liquor with jokes flying around the table, having a gala time at the end of a day of toil in the fields and the meadows of the Romanian countryside.

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