Traditional Romanian Stuffed Cabbage Rolls (Sarmale)

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.

Ingredients
Sour Cabbage
2 kg
Choose a large cabbage with thin leaves or opt for 2 small ones
Grinded meat
1 kg
Rice
100 g
White onion
2 pieces
Water
150 ml
Pepper
0.5 tsp
Dry savory
0.25 tsp
Salt
0.5 tsp
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
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.

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 1
Step 2

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

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 2
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.

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 4
Step 5

Prepare all the cabbage leaves for the stuffing.

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 5
Step 6

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

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 6
Step 7

Cut the bacon into medium-sized pieces.

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 7
Step 8

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

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 8
Step 9

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

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 9
Step 10

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

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 10
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.

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 11
Step 12

Serve your Romanian Stuffed Cabbage Rolls or "Sarmale" hot, garnished with sour cream, and accompanied by the cooked cabbage and bacon.

Enjoy your meal!

Traditional Romanian Stuffed Cabbage Rolls (Sarmale) - Step 12
Quantity: 3 kg (10-12 servings)
Prep time:
360 min
Difficulty: intermediate
Ready in: 60 min