Sarmale
Sarmale, the heartwarming star of Eastern European cuisine, is a traditional dish of tender cabbage rolls stuffed with a savory blend of ground pork, beef, and aromatic spices. Infused with the earthy flavors of dill, thyme, and paprika, these rolls are simmered to perfection in a rich, tangy tomato sauce, with optional layers of smoked bacon for a touch of smokiness. Whether you choose pickled or blanched fresh cabbage, the result is a comforting and flavor-packed meal perfect for sharing. Ideal for festive gatherings or cozy dinners, sarmale is best served warm, topped with creamy sour cream and a sprinkle of fresh dill, alongside crusty bread or polenta. This classic recipe is a true celebration of heritage and flavor, delivering an impressive dish that's sure to wow any table.
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Recipe Information
Ingredients
- 1 head Cabbage (whole, pickled or fresh)
- 500 grams Ground pork
- 500 grams Ground beef
- 100 grams Long-grain rice
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 large Egg
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Dill (fresh, chopped)
- 1 teaspoon Thyme (dried)
- 1 teaspoon Paprika
- 3 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 100 grams Smoked bacon (optional, sliced)
- 500 milliliters Water or stock
- 2 tablespoons Vegetable oil
Instructions
If using fresh cabbage, bring a large pot of water to boil. Core the cabbage and blanch the leaves for 3-4 minutes until softened. Remove leaves carefully and trim the thick vein at the base of each leaf without cutting through.
If using pickled cabbage, rinse the leaves in cold water if they are too salty or sour, then drain thoroughly.
In a large bowl, combine the ground pork, ground beef, rice, onion, garlic, egg, salt, pepper, dill, thyme, and paprika. Mix well to create the filling.
Lay a cabbage leaf flat on a working surface. Place 1-2 tablespoons of filling at the base of the leaf. Fold the edges over the filling, then roll tightly into a small cylinder. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, layer some leftover cabbage leaves (or small broken pieces) at the bottom to prevent sticking. Optionally, lay strips of smoked bacon for extra flavor.
Arrange the stuffed cabbage rolls in the pot, seam side down, in tight layers.
In a bowl, mix the tomato paste, canned diced tomatoes, and water or stock. Pour this mixture over the cabbage rolls, ensuring they are fully submerged. Add more water or stock if needed.
Cover the pot and bring it to a gentle simmer over medium heat. Reduce the heat to low and cook for about 2-2.5 hours. Check occasionally to ensure there is enough liquid, adding a bit more water as needed.
Serve the sarmale warm, topped with sour cream and additional fresh dill if desired. They pair wonderfully with crusty bread or polenta.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
