Sarmale (Cabbage Rolls)
Fermented cabbage leaves stuffed with a seasoned mix of meat and rice, slow-cooked to achieve a deep, comforting flavor.
210 min
Rumana
6 servings
The story behind
If there’s one dish that defines Romania’s culinary identity, it’s sarmale. It is said that no wedding or Christmas celebration is complete without them. Traditionally cooked in clay pots for hours, the cabbage becomes incredibly tender, absorbing all the smokiness and spice from the surrounding ingredients. My favorite way to enjoy them is with a big dollop of smântână (sour cream) and a side of mămăligă (polenta). It’s a recipe that demands time and patience, but after the first bite, you understand why it’s so sacred to Romanian families. For a drink, a robust red wine or even a cold beer balances the richness of the dish perfectly.
Instructions
-
1Sauté the onions until translucent, add the rice and tomato paste, and cook for a couple of minutes.
-
2Mix this sautéed base with the raw ground meat and season with salt, pepper, dill, and thyme.
-
3Take a cabbage leaf, place a spoonful of the meat mixture in the center, and roll it tightly, tucking the ends in to secure.
-
4In a deep pot, place a bed of shredded cabbage and then layer the sarmale, putting bacon pieces between layers.
-
5Cover with water or broth and a bit more tomato paste; simmer on very low heat for at least 2.5 hours.
-
6Serve hot with a generous dollop of sour cream on top.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account