Traditional Sarmale - Romanian Stuffed Cabbage Rolls

Sarmale is one of those dishes that fills your home with an incredible aroma while it cooks. These Romanian stuffed cabbage rolls are the definition of comfort food - tender, savory, and deeply satisfying. Yes, they take time. Yes, there are several steps. But that's part of what makes them special.

In Romanian tradition, making sarmale is often a family affair. Everyone gathers around the table, rolling, chatting, and creating something that's meant to be shared. The next day, when you reheat them (because sarmale are always better the next day), you'll understand why they're worth every minute.

What You'll Need

Quantities shown correctly in the video

• 1 pickled cabbage (varză murată), whole
• A few grape vine leaves (optional but traditional)
• 1/2 kg pork meat, ground
• 1/2 kg beef meat, ground
• 100g rice (preferably short-grain)
• 1 egg
• Tomato paste (about 2-3 tablespoons)
• 1 large onion, finely chopped
• Salt and pepper, to taste
• Bay leaves (foi de dafin)
• Allspice (ienibahaar)
• A few bell peppers (for the pot)
• Homemade bacon or smoked meat (slănină de casă)
• Olive oil
• Cornmeal/polenta (mălai), for serving
• Fatty yogurt or sour cream, for serving
• 1 hot pepper, for serving

Preparation

Part 1: Making the Filling

1. Prep the Onions
   • Finely chop your onion
   • In a pan with a little olive oil, sauté the onion until soft and translucent
   • Let it cool slightly

[Photo placeholder: Sautéed onions]

2. Mix the Filling
   • In a large bowl, combine the ground pork and beef
   • Add the cooled onion
   • Mix in the rice (uncooked - it will cook inside the cabbage)
   • Add the egg
   • Mix in 2 tablespoons of tomato paste
   • Season with salt and pepper
   • Mix everything well with your hands, but don't overwork it
   • The mixture should be moist and hold together

[Photo placeholder: Mixing the filling]

Part 2: Preparing the Cabbage

3. Prep the Leaves
   • If using pickled cabbage that's too sour, rinse the leaves in water
   • Carefully separate the cabbage leaves
   • For the thick rib that runs down each leaf, either remove it entirely or cut it down so the leaf can roll easily
   • If using vine leaves, have them ready - they add a wonderful subtle flavor

[Photo placeholder: Prepared cabbage leaves]

Part 3: Rolling the Sarmale

4. The Rolling Technique
   • Lay a cabbage leaf flat on your work surface
   • Place about 2 tablespoons of filling near the bottom center of the leaf
   • Fold the bottom over the filling
   • Fold in the sides
   • Roll it up tightly (but not too tight - the rice needs room to expand)
   • Repeat with remaining leaves and filling

[Photo placeholder: Rolling technique steps]

You'll get into a rhythm. The first few might be imperfect, but that's fine - they all taste the same.

Part 4: Layering and Cooking

5. Build the Pot
   • Cover the bottom of a large, heavy pot with a layer of coarse cabbage leaves (the ones too thick to roll) or vine leaves
   • This prevents the sarmale from sticking and burning
   • Arrange your rolled sarmale in layers
   • Between layers, add pieces of bell pepper, bay leaves, and chunks of smoked meat or bacon
   • Keep layering until you've used all your sarmale
   • Top with another layer of cabbage leaves

[Photo placeholder: Layered pot of sarmale]

6. Add Liquid

   • Mix together tomato paste with warm water until it's the consistency of tomato sauce
   • Pour this over the sarmale until they're just covered
   • If needed, add more water
   • The liquid should come up to just below the top layer

7. Cook Low and Slow

   • Cover the pot with a lid
   • Bring to a gentle simmer on the stove
   • Once simmering, either keep it on very low heat on the stove or transfer to an oven at 220°C (428°F)
   • Cook for about 1 hour in the oven, or 2-3 hours on low heat on the stovetop
   • The sarmale are done when the cabbage is very tender and the flavors have melded

[Photo placeholder: Pot of cooking sarmale]

Part 5: The Mămăligă (Polenta)

8. Make the Polenta
   • While the sarmale are cooking, prepare the polenta
   • For about 550g of cornmeal (mălai), bring salted water to a boil
   • Gradually whisk in the cornmeal to avoid lumps
   • Add a drizzle of olive oil
   • Stir constantly until thick and pulling away from the sides
   • Pour onto a board or plate and let it set
   • Traditionally, you slice it with a string or thread, not a knife

[Photo placeholder: Fresh polenta]

Serving

Serve the hot sarmale with:

• Slices of mămăligă (polenta)
• A generous dollop of fatty yogurt or sour cream
• A hot pepper on the side
• Maybe some crusty bread

The combination is perfect - the rich, savory sarmale with the mild corn flavor of polenta and the cooling tang of sour cream.

The Secret

Here's the thing about sarmale: they're even better the next day. After they sit, the flavors deepen and blend even more. So if you're making them for a gathering, cook them the day before. Reheat gently and serve.

A Note on Tradition

In Romania, sarmale show up at every major celebration - Christmas, Easter, weddings, and family gatherings. Making them is often a social event itself, with multiple generations working together. Each family has their own small variations - some add more rice, some use more meat, some add dill, others don't. This recipe is a solid starting point, but feel free to adjust to your taste.

The slow cooking process, the layering of flavors, the way the house smells as they cook - it's all part of what makes sarmale special. They're not fast food. They're meant to be savored.

This recipe is featured in our Hungry Safari episode on traditional Romanian cooking - watch the full video to see the rolling technique and how the pot is assembled!