Stuffed cabbage rolls of Ottoman origin spread throughout Eastern Europe, sarmale are a central festive dish in Romania, especially at Christmas and family celebrations.
International
Sarmale
Traditional Romanian sarmale: cabbage rolls stuffed with meat and rice, step by step recipe.
- Romania
- Main course
- Light
- medium
50 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 18 g
- Carbohydrates 28 g
- Fat 22 g
Story behind the dish
Preparation
Sarmale is a preparation from Romania with medium difficulty. Reserve about 170 minutes in total (50 for mise en place and preparation, 120 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 fermented cabbage (or blanched normal cabbage).
- Have ready: 500 g of minced pork.
- Have ready: 150 g of rice.
- Have ready: 1 onion.
- Have ready: 2 carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Separate the fermented cabbage leaves
Separate the fermented cabbage leaves, trim the thick central vein. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the chopped onion in oil until translucent.
Sauté the chopped onion in oil until translucent, let it cool. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Mix the minced meat with the raw rice
Mix the minced meat with the raw rice, poached onion, paprika, dill, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Place a portion of filling on each cabbage leaf and roll it up…
Place a portion of filling on each cabbage leaf and roll it into a compact package. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Place the rolls in a pot on a bed of chopped cabbage and carrot
Place the rolls in a pot on a bed of chopped cabbage and carrot, cover with crushed tomato and water. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook covered over low heat 1
Cook covered over low heat for 1.5-2 hours until the rice is done and the cabbage is very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Fermented cabbage (murată) provides the traditional sour flavor; If you use fresh cabbage, add a splash of vinegar.
- Cook over very low heat, it is a long and patient cooking dish.
Variations
- Fasting sarmale (only with vegetables and rice, without meat).
- Version with grape leaves instead of cabbage.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.