How to make Sarmale (the easy way)

Sarmale is a traditional dish made in Transylvania, a region known for its rich culinary heritage. These delicious cabbage rolls are a staple in Romanian cuisine and are loved by locals and visitors alike.

What is Sarmale?

The filling:

Sarmale are typically filled with a mixture of ground meat (often pork, beef, or a combination), rice, onions, and spices like thyme, parsley, and dill. This filling is packed with savory flavors.

The wrapper:

The filling is wrapped in cabbage leaves, which are carefully rolled and then cooked until tender. The cabbage leaves infuse the filling with their own unique flavor, adding depth to the dish.

Easy recipe for Sarmale

Here’s a foolproof recipe for making delicious sarmale:

Ingredients:

1 large head of cabbage
500g ground pork
250g ground beef
1 cup rice, uncooked
1 large onion, finely chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried dill
Salt and pepper to taste
2 cups vegetable or chicken broth
Sour cream (optional, for serving)

STEP 1: Prepare the Cabbage Leaves:

- Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water.
- Cook for about 5 minutes, or until the outer leaves begin to soften. Use tongs to remove the softened leaves and set them aside. Repeat until you have enough leaves for your filling.

STEP 2: Make the Filling:

- In a large bowl, combine the ground pork, ground beef, uncooked rice, chopped onion, minced garlic, vegetable oil, tomato paste, paprika, thyme, dill, salt, and pepper. Mix until well combined.

STEP 3: Assemble the Sarmale:

- Place a cabbage leaf flat on a cutting board. Trim the thick center stem if necessary to make it easier to roll.
- Spoon a small amount of the filling onto the center of the cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly to form a compact cylinder. Repeat with the remaining cabbage leaves and filling.

STEP 4: Cook the Sarmale:

- Arrange the rolled cabbage leaves snugly in a large pot or Dutch oven, seam side down.
- Pour the vegetable or chicken broth over the sarmale, making sure they are mostly covered with liquid.
- Cover the pot and bring it to a simmer over medium heat. Reduce the heat to low and simmer gently for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.

STEP 5: Serve:

- Once cooked, remove the sarmale from the pot and transfer them to a serving platter.
- Serve hot, optionally topped with a dollop of sour cream.

Serve with slices of crusty bread or traditional Romanian bread. It’s perfect for mopping up the delicious sauces and juices from the sarmale. They can also help to make the meal more filling.

Versatility:

While the basic recipe for sarmale remains consistent, there are many variations across Transylvania and Romania. Some cooks add smoked meats or mushrooms to the filling for extra richness, while others serve sarmale with a dollop of sour cream on top for a creamy contrast.

A Festive Tradition:

Sarmale are often served during special occasions and holidays, such as Christmas, Easter, weddings, and other celebrations. Sharing a plate of sarmale with friends and family is a cherished tradition in Transylvania.

Historical Roots:

The origins of sarmale can be traced back centuries, with influences from various cultures that have shaped the cuisine of Transylvania. This dish is a culinary testament to the region’s diverse history and cultural heritage.
So, when you’re in Transylvania, don’t miss the chance to savor the hearty and comforting flavors of sarmale. Whether enjoyed at a local restaurant, a family gathering, or a festive event, this iconic dish offers a taste of tradition that you won’t soon forget.