This Sarmale (Romanian Cabbage Rolls) recipe comes from my friend Claudiu Vaida, a native Romanian who has been making this dish for years (you can see him make his Samarle Recipe Video on YouTube). When he generously shared both his recipe and the stunning photos of his creation, I couldn’t wait to try it for myself. We wanted to capture the authentic flavors of Romania in this comforting dish, with tender cabbage leaves wrapped around a filling of seasoned ground pork, rice, and spices. It’s a labor of love, but the result is worth every step.
How To Blanch Cabbage For Sarmale
Prepare the Cabbage: Remove any damaged or tough outer leaves and rinse the cabbage under cold water. Use a knife to carefully cut around the core at the base of the cabbage, loosening it to make peeling the leaves easier.
Onion – A large onion is ideal for this recipe since it makes plenty of cabbage rolls. You want every bite to have a bit of onion for added flavor. Long grain rice – Basmati rice works best, but jasmine is a great option too. The key is to use a rice that cooks evenly, so you don’t end up with crunchy bits inside the rolls. Ground Meat – Pork is a great choice due to its higher fat content, which keeps the rolls juicy. You can use ground beef or turkey, but keep in mind that leaner meats may result in a drier filling. Thyme, Dill, and Bay Leaves – This recipe calls for dried herbs, but fresh ones can add extra flavor to the rolls. Salt and pepper – Season to taste based on your preference, but remember the cabbage leaves might already be salty. Sour cabbage leaves – This is the standout ingredient in the Romanian version. The slight tang from the fermented leaves adds a unique and delicious touch. Smoked pork – A ham hock or thick-cut smoky bacon works wonderfully here. Other types of raw smoked meat can also be used for that rich, smoky flavor. Tomato Paste and Water – This sauce not only adds flavor and moisture but also helps the rice cook evenly as the rolls bake. Sour Cream – For serving
Boil Water: Bring a large pot of water to a rolling boil. Make sure the pot is big enough to submerge the entire cabbage. Blanch the Cabbage: Carefully lower the whole cabbage into the boiling water. Let it boil for about 3-5 minutes until the outer leaves start to soften and peel away easily. Peel the Leaves: Using tongs, remove the softened outer leaves one at a time as they loosen. Allow the inner cabbage to keep cooking for a few more minutes as you peel off the leaves. Cool the Leaves: After removing the leaves from the pot, place them in a bowl of ice water to stop the cooking process and preserve their texture. Repeat: Continue blanching the cabbage until you’ve removed as many leaves as needed for the recipe. If any of the leaves are too large, you can cut them in half to make smaller cabbage rolls.
How To Make Sarmale
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. Place the sour cabbage leaves in a large bowl and cover them with cold water. Let them soak for a few minutes to reduce some of the saltiness. After soaking, drain the water. If any of the leaves are too large, you can cut them in half to make smaller cabbage rolls. Shred any leftover cabbage and set it aside for later. Heat vegetable oil over medium heat and sauté the chopped onions for 10 minutes or until softened. Stir in the paprika, thyme, dill, salt, and black pepper, and cook for another 2 minutes. Set aside to cool. Combine the ground pork, onion mixture, and jasmine rice in a large bowl. Mix until well combined. Shape the filling into meatballs, each about 1.4 ounces (40 grams). You should have about 30 meatballs. Place a meatball in the center of a cabbage leaf to roll the cabbage. Fold the sides of the leaf over the meatball and then roll it up tightly. Tuck in the ends to ensure the meat stays inside. To make the cooking liquid, combine 6 cups of water, tomato paste, a little salt, and black pepper in a large pot. Then, bring the mixture to a boil to allow the flavors to combine. In a large pot or baking dish, layer shredded cabbage, half of the smoked pork knuckle, and then a layer of stuffed cabbage rolls. Repeat with another layer of cabbage, the rest of the pork knuckle, and cabbage rolls. Pour the tomato paste and water mixture over the top. Cover with a lid and bake at 350°F (176°C) for 2 hours. Traditionally, Sarmale is served with polenta and a big scoop of sour cream.
To freeze, place them in a freezer-safe container for up to 3 months. When reheating, use the leftover sauce to keep the rolls moist. Thaw frozen cabbage rolls overnight in the fridge before reheating in the oven at 350°F for about 45 minutes, or until heated through. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
