Romanian Cabbage Rolls
Sarmale are, without exaggeration, the dish that defines a Romanian celebration table. Soured cabbage leaves wrapped around a mix of minced meat and rice, then braised slowly for hours until they drink up the flavour, they appear without fail at weddings, Christmas and Easter. Though related to similar rolls across the Balkans and the Middle East, the Romanian version draws its identity from tangy fermented cabbage and the smoked bacon tucked between the layers. At Christmas they are traditionally made from the Christmas pig, butchered on Ignat (20 December), and cooks take pride in rolling them as small and tight as possible, braised slowly in a clay pot in the oven. Tradition calls for a small glass of țuică (plum brandy) alongside. The secret lies not in the ingredients but in patience: the slower they simmer, the better they get — and reheated the next day, they reach their peak.
Two meats and rice
Wrapped in soured cabbage leaves
Slow braise
2–3 hours in the oven until meltingly tender
Better the next day
The flavours settle overnight
Ingredients 6 servings
- 1 large head of pickled (soured) cabbage (or 24 brined cabbage leaves)
- 500g minced meat (pork and beef blend)
- 100g short-grain rice
- 2 medium onions, finely chopped
- 50g smoked bacon or pork belly, diced
- A few smoked pork ribs (optional, between the layers)
- 3 tbsp tomato paste
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup sauerkraut brine (for braising)
- Salt and black pepper to taste
- Sour cream, to serve
How to make it
- 1Soften the chopped onion in a little oil until glassy, then let it cool.
- 2Mix it with the minced meat, uncooked rice, paprika, thyme, salt and pepper, kneading until the filling holds together.
- 3Separate the leaves from the soured cabbage, trim the thick central rib, and place a spoonful of filling at the base of each leaf; roll tightly, tucking the sides inward.
- 4Layer the rolls in a deep pot (a clay pot is ideal), scattering the smoked bacon, the smoked ribs, bay leaves and any shredded leftover cabbage between them.
- 5Thin the tomato paste with warm water and a cup of sauerkraut brine to just cover the rolls, set a plate on top so they hold their shape, and braise covered over very low heat — ideally in the oven at 160°C — for 2–3 hours.
- 6Let them rest for 15 minutes before serving, alongside sour cream and polenta.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
