Sarmale
Tender cabbage leaves wrapped around a spiced filling of minced pork and rice, simmered in a tomato broth until soft. They are served with sour cream and polenta.
Where it comes from
Sarmale are a Romanian national favorite and are enjoyed across the Balkans and Eastern Europe, often made in large pots for family gatherings and weddings. The name comes from the word for the wrapped rolls.
Explore the cuisine of Romania.
Recipe
Make Sarmale at home
Ingredients
- 1 large head sour or fresh cabbage
- 1 lb (450 g) ground pork
- 1/2 cup (100 g) rice
- 1 onion, finely chopped
- 1 egg
- 1 tbsp dill, 1 tbsp paprika, 1 tsp thyme
- 2 tbsp tomato paste
- 3 cups (720 ml) tomato juice or stock
- 2 bay leaves
- Sour cream and polenta to serve
How it's made
- Separate the cabbage leaves, blanch them in boiling water if fresh, and trim the thick ribs.
- Mix the pork, rice, half the onion, egg, herbs and spices.
- Place a spoonful of filling on each leaf, fold in the sides and roll up tightly.
- Line a pot with extra leaves and arrange the rolls snugly in layers.
- Cover with tomato juice mixed with the tomato paste and bay leaves.
- Cover and simmer very gently 1 1/2 to 2 hours until the cabbage and rice are tender.
- Serve with sour cream and polenta.
Variations
- Sarmale in vine leaves.
- With smoked meat added to the pot.
- Vegetarian with mushrooms and rice.
Cook’s tip: Do not overfill the rolls; the rice swells and needs space.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.