Sarmale (Romanian Stuffed Cabbage Rolls)
Sarmale, or Romanian stuffed cabbage rolls, is one of the best-known and most beloved traditional Romanian dishes. The recipe's origins can be traced back to the Balkans and the Middle East, but it has become a truly iconic dish in Romania. The long cooking time allows the flavors of the cabbage and meat to blend perfectly. Traditionally, they are prepared during winter holidays and family gatherings, and are often served with fresh bread and sour cream. Sarmale is true comfort food, developing deep, rich flavors during slow cooking, making it a perfect choice for a hearty lunch or dinner!
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onions and garlic. In a skillet, heat 1 tablespoon of oil over medium heat and sauté them until translucent, about 5 minutes.
2
In a large bowl, combine the ground pork, ground beef, sautéed onions and garlic, rice, salt, black pepper, and Hungarian sweet paprika.
3
Carefully separate the pickled cabbage leaves. If necessary, trim the thick veins to make them easier to roll.
4
Place a tablespoon of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up tightly to enclose the filling.
5
Line the bottom of a large pot with a few cabbage leaves and the diced smoked bacon. Arrange the stuffed cabbage rolls in rows on top.
6
Whisk the tomato paste with 500 ml of water and pour over the cabbage rolls. Add the bay leaves and cover the pot.
7
Simmer over low heat for 2.5-3 hours, or until the cabbage and meat are very tender.
8
Once cooked, let it rest for 15 minutes before serving with fresh bread and sour cream.
