Sarmale are rolls of minced pork or beef and rice wrapped in sour cabbage leaves, simmered and served with mămăligă, sour cream and hot pepper.

The Romanian word sarma is a loan from Turkish sarmak, 'to wrap', and Wikipedia counts sarmale among the dishes influenced by Turkish cooking. Cabbage leaves, fresh or sour, are the usual wrapper and vine leaves an alternative; Mahala lists beef sarmale in vine leaves. In Romania they are usually served with mămăligă and sour cream, and English Wikipedia says they are traditionally served at Christmas and on New Year's Eve. Caru' cu bere, Vatra, Hanu' Berarilor and La Mama all list a cabbage version.

Where to eat Sarmale in Bucharest

5 editor picks for Sarmale in Bucharest, ranked by editorial score. All Bucharest signature dishes · Sarmale across every city.

Make it at home

Serves 64 hrIntermediate

Ingredients

  • 1 large head of sour cabbage (varza acră), separated into leaves
  • 500g minced pork (around 20 percent fat)
  • 200g minced beef
  • 150g long-grain rice, rinsed
  • 2 large onions, finely chopped
  • 2 tablespoons sunflower oil
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried savory (cimbru)
  • Salt and pepper to taste
  • 200g smoked pork ribs or smoked sausage
  • 400g tomato passata
  • 2 bay leaves
  • 1 litre water or stock
  • Mămăligă and smântână (sour cream) to serve

Method

  1. Rinse the sour cabbage leaves under cold water and trim the thick central rib to make rolling easier.
  2. Heat the sunflower oil in a pan and cook the chopped onion over medium heat until softened, around 6-8 minutes.
  3. In a large bowl, combine the cooked onion, both minced meats, rinsed rice, paprika, thyme, savory, salt and pepper.
  4. Take a cabbage leaf, place 2 tablespoons of the filling near the stem end, fold the sides in, and roll into a small tight bundle. Repeat until the filling is used.
  5. Line a heavy clay or cast-iron pot with smaller cabbage leaves and the smoked pork ribs.
  6. Pack the sarmale rolls tightly into the pot in concentric circles, leaving room for the liquid.
  7. Pour the tomato passata and water over the rolls, add bay leaves, and weigh down with a cabbage leaf or a plate.
  8. Cover and simmer on low heat for 3 hours (or oven-bake at 160°C for the same time). The cabbage should be tender and the rice cooked through.
  9. Rest 30 minutes before serving with hot mămăligă and a spoonful of cold sour cream.

Editor tip. Make double and freeze half: sarmale taste better on day two and three. Real sour cabbage from a Romanian shop beats brining your own; the lacto-fermentation gives the distinctive tang.

Common allergens: Pork, Rice, Cabbage.