Sarmale (Moldovan Cabbage Rolls)
In short: Cabbage leaves wrapped around pork, beef, rice, carrot and dill, simmered slowly in tomato and sauerkraut until tender and served with sour cream. It takes about 3 h 45 min in total and makes 8 servings.
- Prep
- 1 h 15 min
- Cook
- 2 h 30 min
- Total
- 3 h 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 400 kcal
Sarmale are the dish Moldovans make for holidays, weddings and big family gatherings, rolled in soured cabbage leaves or sometimes in vine leaves. This version mixes pork and beef with rice, fried onion and grated carrot, with plenty of dill, and cooks the rolls slowly with smoked bacon and sauerkraut until the leaves are silky. They are served with a spoon of cold sour cream and a slice of mămăligă. Like most stews, they taste best after a night in the fridge.
Instructions
- If you are using soured leaves, rinse them, taste one and soak them for 30 minutes if they are very salty. If you are using a fresh cabbage, core it and simmer the whole head in boiling salted water for 10 minutes, peeling off the leaves as they soften. Shave down the thick ribs.
- Heat the oil in a pan and cook the onions for 8 minutes until soft. Add the carrots and cook for 3 minutes, then stir in the tomato paste and paprika. Let the mixture cool.
- Mix the pork, beef, rice, onion mixture, dill, parsley, salt and pepper and knead for a minute until the filling holds together.
- Put a heaped tablespoon of filling near the base of each leaf, fold over the base, tuck in the sides and roll up firmly, leaving a little room for the rice to swell.
- Spread half the sauerkraut and half the bacon in a heavy pot. Pack in the rolls in layers, scatter over the remaining bacon and cover with the rest of the sauerkraut and the bay leaves.
- Pour in the tomato juice and water so the rolls are just covered, and weigh them down with a heatproof plate. Bring to a boil, then cover and cook gently on the stove or in a 160°C (325°F) oven for 2 1/2 hours, until the leaves are silky, the rice is tender and the meat reaches 71°C (160°F).
- Rest for 15 minutes and serve hot with sour cream and a slice of mămăligă.
Tips
- Using fresh cabbage instead of soured? Add 300 g of sauerkraut and 1 tablespoon of vinegar to the pot so the rolls still taste pleasantly sour.
- Roll loosely and seam side down, and weigh the rolls with a plate. The rice swells as it cooks and can split tight rolls.
Questions and answers
Can I freeze sarmale?
Yes. Freeze the cooked rolls with some of their sauce for up to 3 months and thaw overnight in the fridge. Reheat gently so the leaves stay whole.
How do Moldovan sarmale differ from other cabbage rolls?
Moldovan versions tend to be small, with plenty of dill, carrot and fried onion in the filling, and they simmer with sauerkraut and smoked pork. Details vary from family to family.
Can I make sarmale with vine leaves?
Yes. Use jarred vine leaves, rinsed, and shape smaller rolls with about 2 teaspoons of filling. Cook them for about 1 hour 15 minutes.
How long does it take to make Sarmale (Moldovan Cabbage Rolls)?
About 3 h 45 min in total: 1 h 15 min of preparation and 2 h 30 min of cooking.
How many calories are in Sarmale (Moldovan Cabbage Rolls)?
About 400 kcal per serving, with 22 g of protein, 22 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 22 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
