Sarmale are one of the most representative dishes in Romania, traditionally served on festive occasions. The classic recipe uses pickled cabbage leaves and a rich mixture of meat and rice.
Ingredients (for 40 sarmale)
- 1 kg minced meat (pork + beef mix)
- 100 g rice
- 2 large onions
- 2 tablespoons tomato paste
- 1 bunch dill
- 1 bunch thyme
- Salt and pepper to taste
- 1 pickled cabbage (leaves separated)
- 200 g smoked meat (pork belly or ham hock)
- 2–3 bay leaves
- 1 liter tomato juice / passata
- Water (enough to cover)
Preparation Method
1. Preparing the filling
Sauté the finely chopped onion until golden. Add the washed rice and cook for 1–2 minutes. Then mix with the minced meat, tomato paste, dill, thyme, salt, and pepper.
2. Preparing the leaves
Separate the pickled cabbage leaves, remove the thick ribs, and portion them.
3. Rolling the sarmale
Place a spoonful of filling on each leaf and roll tightly, tucking in the ends.
4. Arranging in the pot
Line the bottom of the pot with chopped cabbage. Add a layer of sarmale, then pieces of smoked meat. Continue layering.
5. Cooking
Add bay leaves, tomato juice, and enough water to cover. Simmer on low heat for 2–3 hours (or bake in the oven for about 3 hours at 160°C / 320°F).
Serving
Sarmale are served hot, with:
- polenta
- sour cream
- hot peppers
Helpful Tips
- They taste even better the next day, after the flavors have blended.
- You can add a splash of white wine to the sauce for a more complex taste.
- For a lighter version, you can use turkey meat.
International editions: