Returning to Romania FULL of Excitement!

Ya’ll, you would not believe how excited we are to be returning to Romania. With our hearts turned to fulfilling Gods plan in Romania, our minds are turning to some of the amazing food we have been missing! With that in mind I wanted to share with you one of my favorite dishes…..”Sarmale”! My mother used to make this all the time when I was a kid and I have always loved it! I’m still not sure this isn’t a Cajun delight!

Authentic Romanian Recipe: Sarmale (Stuffed Cabbage Rolls)

Introduction:

Romanian cuisine is a celebration of hearty, comforting, and flavorful dishes that are deeply rooted in tradition. One of the most beloved and iconic dishes is Sarmale, or stuffed cabbage rolls. Found at almost every festive meal, from Christmas to weddings, Sarmale brings families together around the table. Passed down through generations, this recipe combines simple ingredients with love and time, resulting in a soul-warming dish that represents Romania’s rich cultural heritage. Let’s dive into making these delicious cabbage rolls! Some ingredients are optional and will be noted by an ( * )

Ingredients:

For the Rolls:

• 1 large head of pickled cabbage (or fresh cabbage if pickled isn’t available)

• 500g (1 lb) minced pork (or a mix of pork and beef)

• 200g (7 oz) smoked bacon or ham, diced

• 100g (3.5 oz) long-grain rice, rinsed and drained

• 1 large onion, finely chopped

• 2 cloves garlic, minced *(5 cloves if you like garlic)

• 1-2 carrots, grated

• 2 tablespoons tomato paste

• * 1 egg (As a binder)

• Salt and freshly ground black pepper, to taste *( replace with Tony Chachere's Creole Seasoning)

• 1 - 1/2 teaspoons paprika *(replace with Smoked Paprika not traditional but amazing!)

• 1 teaspoon dried thyme

• 2-3 bay leaves

For the Cooking Liquid:

• 500ml (2 cups) tomato juice or passata

• 250ml (1 cup) water or stock (vegetable or meat)

• * 1 teaspoon sugar (to balance the acidity)

• 2-3 sprigs of fresh dill (or 1 teaspoon dried dill)

• 2-3 tablespoons sunflower oil

Instructions:

Step 1: Prepare the Cabbage Leaves

• If using pickled cabbage (common in Romania), carefully separate the leaves, rinse them under cold water to remove excess salt, and pat them dry. Trim the thick veins from the base of each leaf to make them easier to roll.

• If using fresh cabbage, blanch the whole cabbage in boiling salted water for 3-5 minutes. This will soften the leaves and make them pliable. Once softened, remove the cabbage from the water, let it cool slightly, and peel off the leaves one by one. Set aside the largest leaves for rolling, and chop the smaller or torn leaves to layer at the bottom of the cooking pot.

Step 2: Make the Filling

• In a large skillet, heat a tablespoon of sunflower oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the garlic and cook for another minute.

• Add the diced bacon or ham and cook until slightly crispy. Stir in the grated carrot and cook for another 3-5 minutes.

• In a large mixing bowl, combine the minced meat, sautéed vegetables, rice, tomato paste, egg (if using), paprika, thyme, salt, and pepper. Mix everything together until well combined.

Step 3: Roll the Sarmale

• Take a cabbage leaf and place a spoonful of the filling mixture in the center. Fold the sides over the filling and roll the leaf tightly, like a burrito. Tuck in the ends to prevent the filling from spilling out during cooking. Repeat with the remaining leaves and filling.

• If any leaves are too small, you can overlap two leaves to form a larger one.

Step 4: Assemble and Cook

• In a large, deep pot, layer the bottom with chopped cabbage (from the smaller, torn leaves), a few slices of bacon or smoked ham (optional), and a sprinkle of dill.

• Arrange the sarmale tightly in the pot in a circular pattern. You can make multiple layers if necessary. Place the bay leaf and some more chopped dill between the layers.

• Pour the tomato juice or passata over the sarmale, along with enough water or stock to just cover the rolls. Drizzle with a bit of oil and sprinkle with sugar, if using.

• Bring the pot to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer gently for 2-3 hours. Check occasionally to ensure the liquid hasn’t evaporated too much; if needed, add more water or stock.

Step 5: Serve

• Sarmale is traditionally served with a dollop of sour cream and fresh bread or polenta (mămăligă) on the side. The smoky, tangy, and hearty flavors of the cabbage rolls pair beautifully with the creaminess of sour cream and the simplicity of polenta.

Tips and Variations:

1. Meat Substitutes: While pork is traditional, you can also use a mix of pork and beef, or even ground turkey or chicken for a lighter version.

2. Pickled Cabbage: If you can’t find pickled cabbage in stores, you can make your own by fermenting cabbage in brine (salted water) for a week or two.

3. Vegetarian Option: For a vegetarian version, substitute the meat with mushrooms, soy mince, or a mixture of rice and grated vegetables like carrots, zucchini, and celery.

4. Cooking Time: The longer you let the sarmale simmer, the more flavorful and tender they become. Some families even cook them one day ahead and reheat them for an even richer taste.

5. Serving Suggestion: Serve with a side of mămăligă (Romanian polenta) and a spoonful of sour cream or yogurt for a truly authentic experience.

Final Thoughts:

Sarmale is more than just a dish in Romania; it’s a symbol of family, tradition, and celebration. The process of making these cabbage rolls might take some time, but the reward is a deeply satisfying meal that speaks to the heart and soul of Romanian culture. Whether you’re preparing it for a holiday feast or a cozy family dinner, this recipe will bring warmth and joy to your table. Give it a try and embrace the rich flavors of Romania in your own kitchen!

IF YOU TRY THIS RECIPE PLEASE BE SURE AND LET US KNOW HOW YOU LIKED IT!

In His Love,

Shane and Kristina