Sarmale are Romanian cabbage rolls filled with seasoned meat and rice, slowly braised until tender. They are a staple of holiday tables and family gatherings.
The filling is wrapped in softened cabbage leaves and layered over sauerkraut or cabbage before a slow simmer. Sour cream and polenta make the meal especially comforting.
Do not pack the rolls too tightly. The rice expands as it cooks and needs room to soften without splitting the cabbage leaves.
Serving Suggestions
Serve hot with sour cream, chopped dill, and creamy polenta. A little hot paprika or pickled pepper is a good contrast.
Recipe Notes
Sarmale taste even better the next day. Refrigerate for up to 4 days and reheat gently in their cooking liquid.
Romanian Sarmale with Sour Cream and Polenta
Tender Romanian cabbage rolls filled with pork, beef, and rice, served with sour cream and polenta.
Ingredients
Equipment
Method
Prepare the Leaves and Filling:
- Separate the cabbage leaves. If using fresh cabbage, blanch them in boiling water until flexible, then drain and trim the thick ribs.
- Mix the pork, beef, rice, onion, tomato paste, paprika, salt, and pepper until just combined.
Roll and Braise:
- Place about 2 tablespoons of filling on each leaf. Fold in the sides and roll firmly but not tightly.
- Layer the rolls in a Dutch oven, cover with the stock and enough water to nearly reach the top, and simmer covered over low heat for 2 to 2 1/2 hours.
Serve:
- Let the sarmale rest for 10 minutes. Serve with sour cream, warm polenta, and dill.
Nutrition
Notes
- Leave room for the rice to expand.
- A gentle simmer keeps the rolls intact.
- Sarmale improve after resting overnight.
