Cabbage rolls in a Romanian pot

Sarmale in Roman Pot - A Traditional Delicacy

Sarmale are undoubtedly one of the most beloved dishes in our traditional cuisine. These delicious cabbage rolls filled with meat and rice are often associated with holidays, family gatherings, and unforgettable moments. Preparing sarmale is an art, and using a Roman pot gives them a special flavor due to the way the ingredients blend and cook slowly. I invite you to discover this recipe step by step, with tips and useful advice to achieve the tastiest sarmale.

Preparation time: 30 minutes
Baking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6

Ingredients
- 1/2 sour cabbage
- 1/2 fresh cabbage
- 600 g minced meat (a mix of pork and beef, but you can also use turkey or chicken)
- 1 cup of rice
- 1 small onion, finely chopped
- 100 g smoked bacon, diced
- 300 ml tomato juice
- 1 bunch of fresh dill
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Peppercorns

Preparing the Roman Pot
The first essential step is preparing the Roman pot. This will provide a perfect environment for slow cooking the sarmale. Fill the pot and lid with cold water and let them soak for about 1 hour. This process will help maintain moisture during baking, resulting in juicy and flavorful sarmale.

Preparing the Filling
In the meantime, it’s time to prepare the filling. In a large bowl, combine the minced meat with the finely chopped onion, rice, thyme, salt, and pepper. Add a little water to help bind the mixture. It’s important to mix well to ensure all ingredients are homogenized. Let the mixture rest for 15-20 minutes for the flavors to develop.

Preparing the Cabbage
While the mixture rests, wash the sour and fresh cabbage under a stream of cold water. Choose the most beautiful cabbage leaves that are suitable for rolling the sarmale. I advise you to select larger leaves, as they will fold more easily. If using sour cabbage, make sure to rinse it well to reduce acidity if you prefer a less salty taste.

Rolling the Sarmale
Now that you have all the ingredients prepared, it’s time to form the sarmale. Take a cabbage leaf and place a tablespoon of filling in the middle. Fold the side edges over the filling and roll the leaf, forming a tight roll. Continue this process until you finish all the filling. The sarmale should be compact but not too tight to allow for expansion during cooking.

Assembling in the Roman Pot
After rolling all the sarmale, discard the water from the Roman pot. Put a drizzle of oil on the bottom of the pot and add a few sprigs of fresh dill. Place a layer of chopped cabbage and some pieces of smoked bacon at the bottom of the pot, then arrange a layer of sarmale. Continue with another layer of cabbage, followed by another layer of sarmale, repeating this process until all ingredients are used. Finally, pour the tomato juice and half a cup of water over the sarmale.

Baking
Close the pot with the lid and place it in the preheated oven at 180 degrees Celsius (medium heat). Allow the sarmale to bake for 1 hour. After this period, increase the temperature to 200 degrees Celsius and let the sarmale bake for another hour. In the last 15-20 minutes, remove the lid to allow the sarmale to brown slightly on the surface.

Serving
Sarmale are delicious served hot, alongside steaming polenta and a spoonful of sour cream. Add a few hot peppers for an extra kick of flavor. This dish is perfect for sharing with family and friends at festive meals, but can also be enjoyed on ordinary days.

Useful Tips
- Variations: You can experiment with different types of meat or add chopped mushrooms for a vegetarian version. You can also use whole grain rice for a healthier dish.
- Storage: Sarmale keep very well in the fridge and can be reheated the next day; in fact, they say they become even tastier.
- Frequently Asked Questions:
- Can I use fresh cabbage? Yes, but you will need to boil them a little beforehand to make them more pliable.
- How long can they be stored? Sarmale can be kept in the fridge for 3-4 days or can be frozen for later consumption.

Nutritional Benefits
These sarmale are not only tasty but also nutritious. The minced meat provides protein, while cabbage is an excellent source of vitamins and minerals. Rice adds complex carbohydrates, providing long-term energy. Additionally, dill and spices contribute to the intense flavor and have antioxidant properties.

Making sarmale in a Roman pot is a fulfilling experience, and the final result is a savory dish that will surely bring smiles to the faces of your loved ones. So, embrace the sunset of culinary tradition and enjoy every bite!