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Authentic Romanian Sarmale Recipe – Traditional Cabbage Rolls
🇷🇴 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
💡 Pro Tips for Perfect Sarmale:✔️ Use whole pickled cabbage leaves, not pre-chopped ones. Romanian or Turkish stores often sell the best options.
✔️ Smoked meat is essential! It adds a deep, rich flavor. If you can’t find smoked ribs, use smoked bacon.
✔️ Sarmale tastes even better the next day, so feel free to make them in advance and reheat for a richer flavor.
✔️ Serve with sour cream and polenta (mămăligă) for an authentic experience.
