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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
💡 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.
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!)