Traditional Sarmale Cabbage Roll Recipe, Romanian

 

Here is a traditional sarmale recipe for you!

These delicious sarmale are a staple in Romanian cuisine, often enjoyed during holidays and special occasions.

Sarmale Recipe

Serves: 6-8

Preparation Time: 1 hour

Cooking time: 3-4 hours

Ingredients:

For the rolls:

·         1 large fermented cabbage (or fresh cabbage, blanched)

·         500 g (1 lb) ground pork (or mixed with beef)

·         100 gram (½ cup) rice, rinsed

·         1 large onion, finely chopped

·         2 cloves garlic, minced

·         1 small carrot, grated (optional)

·         1 teaspoon salt

·         ½ teaspoon black pepper

·         1 teaspoon paprika

·         1 teaspoon dried thyme

·         2 tablespoons tomato paste

·         1 tablespoon oil

For cooking:

·         500 ml (2 cups) tomato juice or canned tomatoes

·         200 gram (1 cup) smoked bacon or smoked ribs (for extra flavor)

·         2 bay leaves

·         ½ teaspoon dried dill (optional)

·         another ½ teaspoon thyme

·         1 liter (4 cups) water or broth

Instructions:

Prepare the cabbage:

If using fermented cabbage, carefully remove the leaves and cut off the thick stem.

If using fresh cabbage, boil a whole cabbage for a few minutes until the leaves are tender.

Allow to cool before removing the leaves.

Make the filling:

Heat the oil in a pan, sauté the chopped onion and garlic until soft.

Add the grated carrot (if using) and cook for another minute.

In a bowl, combine the ground pork, rice, sautéed onion mixture, salt, pepper, paprika, thyme and tomato paste.

Roll the Sarmale:

Take a cabbage leaf and place about 1 tablespoon of the filling near the base.

Fold the sides over the filling and roll tightly.

Repeat with the remaining leaves.

Assemble the dish:

Line the bottom of a large pot with chopped cabbage leaves.

Layer the rolls, adding pieces of bacon/smoked ribs between for flavor.

Sprinkle with dill, thyme, and add bay leaves. Pour in tomato juice and enough water to cover the rolls.

Cook the Sarmale:

Bring to a simmer and cook for 3-4 hours, checking occasionally to add more water if necessary.

The longer they cook, the better the flavor!

Serve and Enjoy!

Sarmale tastes best when served with sour cream and fresh bread or polenta.

They can be enjoyed fresh or even better the next day!