Sarmale

Name: Sarmale
Prep time: 45 min
Cook time: 210 min
Total time: 255 min
Yield: 6
Ingredients: Verza (savoy cabbage) large 1; Tomato purée 1 ½ cup; Smoked pancetta 6.7 oz; Water 8 ½ cups; Salt to taste; Ground pork 1.1 lbs; Ground beef 4.5 oz; Ground veal 4.5 oz; Roma rice ½ cup; Yellow onions 2; Dill 3 sprigs; Parsley 3 sprigs; Peanut seed oil 3 tbsp; Sour cream 1 cup

it de es fr br

Gluten Free

Difficulty: Average
Prep time: 45 min
Cook time: 3 h 30 min
Serving: 6
Cost: Average

PRESENTATION

Sarmale, known as Romanian cabbage rolls, is a dish that’s really loved all over the Balkans. Especially during festive gatherings. It’s all about those tender cabbage leaves filled with savory rice and minced meat, usually pork. Really, really good stuff. This combo creates such a moist texture that everyone just enjoys so much. While grape leaves or vegetarian versions are out there—pretty popular, actually—the classic one uses cabbage.

And the pickled cabbage? That’s the magic. It adds a tangy and slightly sour flavor that sets this sarmale recipe apart. If you're looking for something simpler, fresh cabbage will do, but, you know, it might lack that kick. These rolls are slowly cooked with tomato sauce and bits of pancetta, letting all those flavors blend together into that rich, hearty comfort food vibe. Kind of like other stuffed cabbage rolls from Eastern Europe.

During big gatherings, you'll often see a massive pot of sarmale just simmering away, and everyone waits eagerly. Each region in Romania—and even neighboring countries—puts its twist on these Romanian cabbage rolls. Some might toss in smoked meats, others might tweak the spices, or use different grains. But no matter what, it always feels like home. Like tradition.

So here's the thing: Whether you are craving something like a warm hug or something with a tangy and savory kick, these stuffed cabbage rolls hit the spot. Perfect for a cozy night in or a big family feast. You can always switch up the filling for a vegetarian option or whatever you have handy. With a bit of time and care, homemade sarmale becomes the centerpiece of any meal. A dish that’s about sharing, celebrating, and passing down traditions. Honestly, it’s no surprise that folks keep coming back to this golden comfort food for special occasions. Really.

INGREDIENTS

About 30 rolls: Verza (savoy cabbage) 1 - large; Tomato purée 1 ½ cup (350 g); Smoked pancetta 6.7 oz (190 g); Water 8 ½ cups (2 l); Salt to taste

For the filling: Ground pork 1.1 lbs (500 g); Ground beef 4.5 oz (125 g); Ground veal 4.5 oz (125 g); Roma rice ½ cup (100 g); Yellow onions 2; Dill 3 sprigs; Parsley 3 sprigs; Peanut seed oil 3 tbsp (40 g)

For completion: Sour cream 1 cup (250 g)

Preparation

How to prepare Sarmale

To prepare sarmale, first peel and finely chop the onions 1, then combine ground beef, veal, and pork in a bowl 2. Finely chop parsley and dill 3.

In a pan, sauté the onion with seed oil for a few minutes 4, then add the rice 5 and cook for about 2 minutes. Now add the ground meat mix 6, mix well, and cook for 20 minutes.

At the end of cooking, season with chopped parsley and dill 7. Transfer everything to a bowl and let cool completely to room temperature. Meanwhile, remove the larger leaves from the cabbage, being careful not to break them, and set them aside 8. Remove the central core 9.

Julienne the rest of the cabbage 10. Blanch the intact cabbage leaves in salted boiling water for 5-8 minutes, then drain and immerse them in cold water 11. Meanwhile, cut the smoked bacon into strips about 1/2 inch thick 12.

Drain the cabbage leaves well, remove the central rib 13, and divide them into 3 parts 14. Place a teaspoon of filling in the center 15.

Fold one side inward 16, then the bottom part 17, and then the other side 18.

Roll to close the rolls 19, then lay them with the seam side down on the bottom of a non-stick pot where you have spread the julienned cabbage 20. Form a first layer of rolls 21.

Add the smoked bacon strips 22 and cover with a second layer of rolls. At this point, pour the tomato puree 23 and the water 34; make sure the liquid completely covers the rolls.

Cover with the lid 25 and cook on low heat for about 3 hours. When cooking is complete 26, gently plate the rolls and finish with sour cream. Your sarmale are ready to be served 27!

Storage

Sarmale can be stored in the refrigerator, in a sealed container, for 2-3 days.

Tip

As with any traditional recipe, every family has its version: for example, you can make a sauté of onions and carrots and replace the tomato puree with tomato paste.

Try to fill the pot to the brim so that the lid helps press the rolls down during cooking; this way, they won’t open.

For the translation of some texts, artificial intelligence tools may have been used.