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🇷🇴 Sarmale is the national dish of Romania, a comforting and flavorful dish made of minced meat, rice, and smoked pork wrapped in pickled cabbage leaves and slow-cooked for hours. This traditional recipe has been passed down through generations and is a must-have for holidays like Christmas and Easter. Serve them hot with sour cream and polenta for an authentic Romanian experience! 🍲🔥
Ingredients
For the Filling:
- 500 g minced pork 🐖
- 300 g minced beef 🥩
- 200 g smoked pork ribs or smoked meat 🔥
- 200 g rice 🍚
- 1 large onion, finely chopped 🧅
- 1 red bell pepper, chopped 🌶️
- 1 tsp caraway seeds
- 1 tsp turmeric
- 1 tsp dried thyme
- 15 peppercorns
- 2-3 bay leaves 🍃
- 100 ml tomato sauce 🍅
- 30 ml sunflower oil 🌻
For the Wrapping:
- 2 kg pickled cabbage leaves 🥬 (whole leaves, not pre-chopped)
- 2-3 whole cabbage leaves (to cover the top)
Instructions
Prepare the Rice
- Wash the rice with cold water and mix it with one tablespoon of coarse salt.
- Rinse two more times without salt and leave it in cold water until needed.
Prepare the Cabbage Leaves
- Carefully separate the pickled cabbage leaves.
- If leaves are too thick, cut out the thick ribs for easier rolling.
Make the Filling
- In a bowl, mix minced pork and beef.
- Add chopped onion, red pepper, turmeric, caraway seeds, thyme, and 100 ml of water.
- Stir in rice, mixing everything well. No need to add salt since the pickled cabbage is already salty.
Roll the Sarmale
- Place one tablespoon of filling in the center of a cabbage leaf.
- Roll tightly and tuck in the edges to seal the roll.
- Repeat until all the meat mixture is used.
Assemble the Pot
- Heat sunflower oil at the bottom of a large pot.
- Add half of the chopped cabbage and red pepper.
- Pour half of the tomato sauce over them.
- Arrange the cabbage rolls tightly in layers.
- Place chunks of smoked pork ribs between the rolls.
- Sprinkle peppercorns and bay leaves over the rolls.
- Add the remaining chopped cabbage and tomato sauce.
- Cover with 2-3 whole cabbage leaves.
- Pour in boiling water until the rolls are fully covered.
- Place a heatproof plate on top to prevent the rolls from floating.
Cook the Sarmale
- Bring the pot to a boil over medium heat.
- Reduce to low heat and let simmer for 2-3 hours.
- Add more hot water if needed during cooking.
Notes
Sarmale are one of the most iconic dishes in Romanian cuisine, commonly prepared for holidays, weddings, and family gatherings. These savory cabbage rolls are made with a filling of minced meat, rice, and spices, wrapped in pickled cabbage leaves and slow-cooked in a flavorful tomato-based sauce. The result is a rich, comforting dish that has been enjoyed for generations.💡 Pro Tips for Perfect Sarmale
✔ Choose whole pickled cabbage leaves: They wrap better than pre-chopped varieties. Eastern European stores often carry suitable options.✔ Use smoked meat: Smoked ribs or bacon add depth and a distinct flavor.
✔ Cook in advance: Sarmale taste even better the next day as the flavors develop.
✔ Serve traditionally: Pair with sour cream and polenta (mămăligă) for an authentic experience.
🌟 Key Features of Romanian Sarmale
- Authentic taste: The use of pickled cabbage gives Romanian sarmale their signature tangy flavor.
- Smoky depth: Smoked meats enhance the richness of the dish.
- Versatility: Recipes vary by region, with some families adding tomato sauce, while others prepare them without.
- Seasonal variation: In summer, vine leaves can be used instead of pickled cabbage.
🍽️ Serving Suggestions
Sarmale are best served hot with:- Sour cream for creaminess.
- Polenta (mămăligă) as a classic side.
- Fresh bread or pickled vegetables.
- Spicy chili peppers for extra heat. 🌶️
🔄 Variations & Substitutions
- Replace smoked ribs with smoked bacon or another type of smoked meat.
- Omit turmeric or red pepper for a simpler, more traditional flavor.
- Use vine leaves in place of pickled cabbage for a lighter summer version.
- Make a vegetarian version by replacing the meat with mushrooms and nuts.
OMG, I’m drooling! This sounds amazing. My grandma used to make something similar, but this recipe looks way more authentic. Definitely trying this for Christmas – wish me luck! (and maybe send help with all that chopping!)