200gsmoked meat (bacon, ribs, or ham – optional but delicious)
1tbsptomato paste
Water to cover
1
Prepare the cabbage
Separate the cabbage leaves and trim the thick veins. If the cabbage is too salty or sour, soak it in cold water for 30 minutes.
2
Make the filling
Sauté the onions in oil until soft. Add grated carrot and rice, cook for 2–3 minutes. Stir in tomato paste, spices, and herbs. Mix everything with the ground meat. Taste and adjust seasoning.
3
Roll the sarmale
Place a spoonful of filling on each cabbage leaf and roll tightly, folding in the sides. If the leaves are small, make mini rolls — they’re adorable and tasty!
4
Layer in the pot
Line the bottom of a large pot with chopped cabbage and smoked meat. Arrange the rolls in layers, adding chopped cabbage and smoked meat between layers. Pour over the tomato juice mixed with tomato paste, add bay leaves and peppercorns. Add water until the rolls are just covered.
5
Cook slowly
Simmer on low heat for 2–3 hours or bake in the oven at 160°C (320°F) for 3–4 hours. Check occasionally to make sure the liquid doesn’t evaporate completely.
Notes
Serve hot with polenta, sour cream, and a pickled chili pepper. A glass of dry red wine pairs beautifully too 🍷
Ingredients
🔸 Ingredients (makes ~50 rolls)
For the filling:
1kgground meat (pork or pork-beef mix)
200grice
2large onions, finely chopped
1carrot, grated (optional)
2tbsptomato paste
Salt, pepper, thyme, sweet paprika
1bunch fresh dill and parsley, chopped
3tbspoil
For wrapping and cooking:
1large sour cabbage (or 2 small ones)
500mltomato juice
2bay leaves
1tspwhole peppercorns
200gsmoked meat (bacon, ribs, or ham – optional but delicious)
1tbsptomato paste
Water to cover
Directions
1
Prepare the cabbage
Separate the cabbage leaves and trim the thick veins. If the cabbage is too salty or sour, soak it in cold water for 30 minutes.
2
Make the filling
Sauté the onions in oil until soft. Add grated carrot and rice, cook for 2–3 minutes. Stir in tomato paste, spices, and herbs. Mix everything with the ground meat. Taste and adjust seasoning.
3
Roll the sarmale
Place a spoonful of filling on each cabbage leaf and roll tightly, folding in the sides. If the leaves are small, make mini rolls — they’re adorable and tasty!
4
Layer in the pot
Line the bottom of a large pot with chopped cabbage and smoked meat. Arrange the rolls in layers, adding chopped cabbage and smoked meat between layers. Pour over the tomato juice mixed with tomato paste, add bay leaves and peppercorns. Add water until the rolls are just covered.
5
Cook slowly
Simmer on low heat for 2–3 hours or bake in the oven at 160°C (320°F) for 3–4 hours. Check occasionally to make sure the liquid doesn’t evaporate completely.
Notes
Serve hot with polenta, sour cream, and a pickled chili pepper. A glass of dry red wine pairs beautifully too 🍷
AuthoradminCategoryOld Recipes, Pork recipes, Romanian CuisineDifficultyIntermediate
