Traditional Romanian Stuffed Cabbage Rolls (Sarmale)

Elena Butuc

Experience the authentic taste of Romania with this traditional Stuffed Cabbage Rolls or "Sarmale" recipe. These savory rolls, packed with a flavorful mixture of meat, rice, and spices, wrapped in sour cabbage leaves, are a staple at any Romanian festive table. Best served hot, they are perfectly complemented by a dollop of sour cream or yoghurt.

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Ingredients

Metric US

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Sour Cabbage

2 kg

Choose a large cabbage with thin leaves or opt for 2 small ones

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Grinded meat

1 kg

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Rice

100 g

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White onion

2 pieces

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Water

150 ml

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Pepper

0.5 tsp

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Dry savory

0.25 tsp

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Salt

0.5 tsp

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Tomato puree

300 ml

You can use homemade or store-bought. If it's thick, dilute it with a bit of water to make it more liquid

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Bacon

300 g

Step by step

Step 1

Thoroughly rinse the sour cabbage and carefully detach the leaves. If the cabbage is excessively salty and sour, immerse it in a large volume of cold water for about 2-3 hours, refreshing the water periodically.

Step 2

Prepare the ground meat (or use pre-minced meat), rinse the rice and combine it with the meat.

Step 3

Peel and chop the onions and sauté them in oil.

Add the sautéed onions, pepper, salt, and 2-3 tablespoons of tomato puree to the meat and rice mixture.

Stir this mixture well, then pour in 150 ml of water and mix vigorously. This process will allow the rice to absorb the water and blend well with the meat.

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 3

Step 4

Remove the stalks from the cabbage leaves and trim each leaf uniformly to create ideal wrappers for the filling.

Step 5

Prepare all the cabbage leaves for the stuffing.

Step 6

Chop the cabbage stalks and any remaining cabbage finely after you have prepped the leaves.

Step 7

Cut the bacon into medium-sized pieces.

Step 8

In a 4-5 l pot, layer the chopped cabbage, some bacon, and 2-3 tablespoons of tomato puree.

Step 9

Shape the cabbage rolls or "sarmale", and arrange them over the layer of chopped cabbage and bacon in the pot.

Step 10

Repeat the process, creating additional layers of cabbage rolls, chopped cabbage, bacon, and tomato puree until the pot is filled.

Step 11

Pour boiling water into the pot until the last layer (which should consist of chopped cabbage, bacon, and tomato puree) is covered.

Bring the pot to a boil, then reduce the heat and simmer for 2 hours on low heat, followed by an additional hour on very low heat for thorough cooking.