Sarmale

Name: Sarmale
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 8 servings
Cuisine: Moldovan
Ingredients: 1 large head sauerkraut cabbage; 500g ground beef; 200g rice, rinsed; 2 onions, finely diced; 2 carrots, grated; 400g crushed tomatoes; 2 tbsp tomato paste; 2 tbsp sunflower oil; 1 tsp sweet paprika; 1 bay leaf; Fresh dill, chopped; Salt and black pepper; Sour cream for serving; 200ml beef broth

Sarmale (sar-MAH-leh)

Stuffed Cabbage Rolls

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 370 kcal

Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slow-cooked in a tomato sauce until meltingly soft, served with sour cream.

Nutrition & Info

Protein 22.0g

Carbs 30.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large Dutch oven cutting board large bowl

Presentation Guide

Vessel: large ceramic platter

Garnishes: sour cream, fresh dill

Accompaniments: mamaliga, hot peppers

Ingredients

1 large head sauerkraut cabbage
500g ground beef
200g rice, rinsed
2 onions, finely diced
2 carrots, grated
400g crushed tomatoes
2 tbsp tomato paste
2 tbsp sunflower oil
1 tsp sweet paprika
1 bay leaf
Fresh dill, chopped
Salt and black pepper
Sour cream for serving
200ml beef broth

Instructions

1
Carefully separate cabbage leaves, cutting out the thick central rib from each leaf. Rinse sauerkraut leaves to reduce excess saltiness if needed.
2
Sauté one diced onion in oil until golden. Mix with ground beef, rinsed rice, grated carrot, paprika, dill, salt, and pepper.
3
Place a spoonful of filling on each cabbage leaf. Fold the sides in and roll tightly into compact cylinders.
4
Layer the bottom of a Dutch oven with shredded leftover cabbage. Arrange rolls seam-side down in tight concentric circles.
5
Mix crushed tomatoes with tomato paste and beef broth. Pour over the rolls. Add bay leaf and remaining diced onion on top.
6
Cover tightly and cook on very low heat for two and a half hours, or in the oven at 160C, until rice is tender and sauce is rich.

💡

Did You Know?

Moldovan families often make sarmale in batches of one hundred or more for holiday gatherings, and they taste even better reheated the next day.

Chef's Notes

Equipment Tips

large Dutch oven
cutting board
large bowl

Garnishing

sour cream, fresh dill

Accompaniments

mamaliga, hot peppers

The Story Behind Sarmale

Sarmale arrived in Moldova through Ottoman influence and became the undisputed king of festive Moldovan cuisine. No Christmas or New Year table is complete without a towering platter of these cabbage rolls. The use of sauerkraut rather than fresh cabbage distinguishes the Moldovan version, adding a tangy depth that pairs perfectly with the rich meat filling. Making sarmale is a communal family activity, with generations gathering to roll hundreds of cabbage parcels together.

🕐 Traditionally enjoyed christmas, new year, and family celebrations 📜 Origins: Ottoman-influenced, 16th century

Comments (0)

No comments yet. Be the first to share your thoughts!