Sarmale are a traditional Romanian dish, and when cooked slowly in the oven with smoked meat, they become truly delicious. These sarmale will delight your taste buds and bring you closer to the culinary traditions of our country. I await you at the table, where I will also prepare a steaming portion of polenta, accompanied by hot peppers for an intense and authentic taste.
To begin, we prepare the cabbage. I washed it well, then let it soak in cold water for about 4 hours. This step is essential to soften the leaves and make them easier to handle. Meanwhile, I peeled the onion, washed it, and chopped it finely, resulting in small pieces that will add flavor to the filling. I heated oil in a pan, where I sautéed the onion together with the washed rice. The rice will absorb the meat juices and contribute to the consistency of the sarmale. After finishing the sautéing, I let the mixture cool down, and then I added it to the minced meat. I generously seasoned it with thyme, salt, and pepper, then added two tablespoons of tomato juice to enhance the flavor.
Now we take care of the cabbage leaves. I carefully unfolded them and cut the thicker stems and veins so that I could roll the sarmale without difficulty. For each leaf, I placed a portion of filling, rolled it tightly, making sure to tuck the ends inside so they wouldn’t unravel during cooking.
At the bottom of a pot, I placed finely chopped cabbage, some smoked meat, a bay leaf, thyme, and pepper. Then, I layered the sarmale, sprinkling a little thyme and pepper between them to intensify the flavors. On top, I added the remaining smoked meat and a few cabbage leaves. I poured enough water to cover them and placed the pot in the preheated oven on low heat, where they cooked for about four hours. It is important to check from time to time and add hot water if necessary.
Half an hour before turning off the heat, I removed the cabbage leaves from the top and poured in the tomato juice to give a more colorful appearance and richer taste to the dish. In the end, the sarmale will be tender and full of flavor. I will serve them alongside warm polenta and hot peppers for an extra kick. Enjoy your meal!
To begin, we prepare the cabbage. I washed it well, then let it soak in cold water for about 4 hours. This step is essential to soften the leaves and make them easier to handle. Meanwhile, I peeled the onion, washed it, and chopped it finely, resulting in small pieces that will add flavor to the filling. I heated oil in a pan, where I sautéed the onion together with the washed rice. The rice will absorb the meat juices and contribute to the consistency of the sarmale. After finishing the sautéing, I let the mixture cool down, and then I added it to the minced meat. I generously seasoned it with thyme, salt, and pepper, then added two tablespoons of tomato juice to enhance the flavor.
Now we take care of the cabbage leaves. I carefully unfolded them and cut the thicker stems and veins so that I could roll the sarmale without difficulty. For each leaf, I placed a portion of filling, rolled it tightly, making sure to tuck the ends inside so they wouldn’t unravel during cooking.
At the bottom of a pot, I placed finely chopped cabbage, some smoked meat, a bay leaf, thyme, and pepper. Then, I layered the sarmale, sprinkling a little thyme and pepper between them to intensify the flavors. On top, I added the remaining smoked meat and a few cabbage leaves. I poured enough water to cover them and placed the pot in the preheated oven on low heat, where they cooked for about four hours. It is important to check from time to time and add hot water if necessary.
Half an hour before turning off the heat, I removed the cabbage leaves from the top and poured in the tomato juice to give a more colorful appearance and richer taste to the dish. In the end, the sarmale will be tender and full of flavor. I will serve them alongside warm polenta and hot peppers for an extra kick. Enjoy your meal!
Ingredients
1,300 kg minced pork (country style) 600 g smoked ribs (homemade) 2 pickled cabbages (medium size) 350 ml tomato juice (homemade) 3 onions 1 cup of rice 1 bay leaf thyme salt pepper 50 ml oil