About this Dish
Cabbage leaves stuffed with spiced pork and rice, slow-braised for hours.
History & Origin
Romania's national dish, sarmale is a fixture of Christmas and Easter tables, traditionally made in huge batches from home-pickled cabbage leaves.
IngredientsServes 3
🥬Large sour cabbage (murată), 1 whole head, leaves separated
🥩Ground pork, 700g
🍚Short-grain white rice, 80g, uncooked
🧅Yellow onion, 2 medium, finely diced
🥓Smoked bacon or smoked pork ribs, 200g, for the base
🍅Tomato juice or passata, 500ml
🌿Fresh dill, a large bunch, roughly chopped
🫙Tomato paste, 2 tablespoons
🧂Salt, black pepper, sweet paprika, and dried thyme, to taste
🫒Sunflower oil, 2 tablespoons
Method
1
Sauté the diced onion in sunflower oil over medium heat until soft and golden, about 8 minutes. Let it cool slightly, then mix thoroughly with the ground pork, uncooked rice, half the dill, paprika, salt, pepper, and a pinch of thyme.2
Carefully separate the sour cabbage leaves and trim any thick, tough stems with a knife so they roll easily. If your cabbage is very salty, rinse a few of the leaves briefly under cold water. Roughly chop any small or torn leaves and set them aside.3
Place a heaped tablespoon of the meat filling near the base of each cabbage leaf, fold in the sides, and roll firmly into a tight cylinder about the size of your finger. Repeat until all the filling is used up.4
Line the bottom of a large, heavy pot with the smoked bacon or ribs, then add a layer of the chopped leftover cabbage leaves — this prevents the rolls from burning and adds incredible flavour.5
Arrange the sarmale tightly in the pot in layers, tucking them snugly against each other. Mix the tomato juice with the tomato paste and pour it over the rolls, then add enough water to just cover them. Tuck the remaining dill between the layers.6
Place a heavy plate on top of the sarmale to weigh them down during cooking, cover the pot with a lid, and cook on the lowest possible heat for at least 2.5 to 3 hours. Check occasionally and add a splash of water if needed — they should be gently bubbling, not boiling hard.7
Taste and adjust seasoning, then serve hot with a generous dollop of sour cream and fresh bread on the side. Sarmale taste even better the next day, so don't hesitate to make them ahead.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Sarmale Near Me
AI-powered — Google, TripAdvisor and food blogs
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world