Sarmale: The Traditional Romanian Cabbage Rolls Recipe

Sarmale are much more than just a dish: they are a tradition, a childhood memory, a fragrance that fills the home during holidays and family Sundays. These cabbage rolls stuffed with minced meat, rice, and spices, slowly cooked in a bed of fermented leaves and tomato sauce, represent the heart of Romanian cuisine.
Spread throughout Eastern Europe, sarmale are the quintessential symbol of festive tables in Romania — from Christmas to Easter, from weddings to large family gatherings. Every family has its version, but love and patience are always fundamental ingredients.
In this recipe, I will take you step by step in preparing this iconic dish, following the authentic tradition: fermented cabbage leaves, mixed meat (pork and beef), a fragrant sauté, and a long, sweet slow cooking that makes each roll tender and irresistible.
Prepare your sarmale calmly, maybe with someone: rolling them is almost a ceremony. And in the end, enjoy them with mămăligă, sour cream, and a glass of wine — just as it’s done in Romania.

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Difficulty: Easy
Cost: Medium
Preparation time: 1 Hour
Portions: 10
Cooking methods: Slow cook
Cuisine: Italian
Seasonality: All seasons

Ingredients for Sarmale: The Traditional Romanian Cabbage Rolls Recipe

4.4 lbs pickled cabbage
1.1 lbs minced beef
1.1 lbs minced pork
1.1 lbs smoked meat
1 cup Arborio rice
1 onion
3 tbsp tomato sauce
2 carrots
extra virgin olive oil
spices (bay leaf, paprika, thyme, cumin seeds, salt, pepper)

Steps

The preparation of Sarmale: The Traditional Romanian Cabbage Rolls Recipe is very simple, watch the video HERE.

In a large pan, heat the oil and sauté the onion and carrot. Add the tomato sauce and cook until the vegetables are soft. In a large bowl, mix: minced meat, washed rice, sauté mix, spices, salt, pepper, herbs (parsley, thyme, paprika).
On each cabbage leaf, place a generous tablespoon of filling, fold the sides of the leaf inward and then roll. The closure must be well sealed.
Line the bottom of a pot or baking dish with cut leaves or pieces of cabbage and smoked meat. Arrange the rolls in compact rows, alternating layers of rolls, broken whole leaves, pieces of meat, and bay leaves.
Cover with diluted tomato sauce and water (covering liquid). Cook on low heat or in the oven covered at 320–356°F for at least 2–3 hours. In the last 30 minutes, remove the cover to slightly caramelize the surface. Let cool and store in the fridge: sarmale improve over time and can be kept for up to 10–12 days.
SERVING: Hot, accompanied by mămăligă (soft polenta), sour cream or yogurt, and some fermented chili peppers (spicy).