Cabbage Rolls in the Oven - Recipe from Generation to Generation

Sarmale are a symbol of Romanian culinary tradition and a dish that brings the family together around the table. In our family, the recipe for sarmale has been lovingly passed down from one generation to another, and every detail is important to achieve an authentic and savory taste. The quantities presented here are sufficient to prepare approximately 100 small to medium-sized sarmale, ideal for family reunions or celebrations.

Step 1. Preparing the filling. We start by peeling and finely chopping the onion. I use a special grater that makes my work easier, especially when I have to chop large quantities. I add the onion to a large frying pan or wok, along with 100 ml of sunflower oil. In this mixture, I also add the washed rice, tomato juice, a glass of water, thyme, and pepper. I bring the mixture to a simmer over low heat, stirring occasionally. It is important to add water gradually until the rice is half-cooked. After 15-20 minutes, I turn off the heat and let the filling cool. Usually, for special occasions, I prepare more portions, doubling the quantities.

Step 2. Preparing the cabbage. When choosing the cabbage, make sure it is slightly sour but not too salty. It is ideal to use Romanian varieties with large, thin leaves that facilitate wrapping the filling. I cut the core of the cabbage and, if it is too salty, I soak it in water for about an hour. I carefully separate the leaves, starting from the inside, keeping the middle ones to chop. Each leaf is cleaned of ribs and cut into rectangles, being careful not to make them too large, so that the sarmale do not fall apart while cooking. I chop the remaining cabbage to use between the layers of sarmale.

Step 3. Wrapping the sarmale. On each spread cabbage leaf, I place a portion of filling, being careful to fold it carefully, leaving the ends open. I push the edges inward with a finger to seal the sarmale. I place the sarmale on a platter or directly in the pot, preparing them for cooking.

Step 4. Boiling and baking. I start by placing a layer of chopped cabbage on the bottom of the pot, sprinkling thyme, bay leaves, and pieces of smoked meat. I arrange the sarmale in circles, from the outside in. Each layer of sarmale is followed by another layer of smoked meat, thyme, and bay leaves. If necessary, I add chopped cabbage. It is essential to choose a pot large enough, filled only two-thirds full, to avoid overflow during boiling. I add water to the level of the mixture and put the pot on low heat, covering it with a lid that allows steam to escape. The sarmale should boil for about 3 hours, checking occasionally and topping up with water, without completely covering the mixture. After 2 and a half hours, I add the tomato juice and oil, continuing to monitor the water level.

Once the sarmale are almost ready, I transfer them to the preheated oven (at 150 degrees for the electric oven or at the minimum temperature for gas). It is important to check constantly, adding water when necessary. After about 3 hours, the sarmale will be cooked, and the cabbage on top will have a slight browned crust. It is a true joy to sit at the table and savor the sarmale prepared with so much love. This recipe will surely bring the family closer, and every bite will remind us of our traditions. Happy cooking!