World Cuisines

Sarmale

Romania

Romania's feast rolls: minced meat and rice wrapped in pickled cabbage (or vine leaves in summer), simmered in tomato broth with smoked meat — the dish of Christmas and weddings.

What it is

Romania's feast rolls: minced meat and rice wrapped in pickled cabbage (or vine leaves in summer), simmered in tomato broth with smoked meat — the dish of Christmas and weddings. Ingredients: pickled cabbage leaves, minced pork and beef, rice, onion, tomato paste, thyme, dill, bay, smoked bacon or ribs, sour cream and polenta to serve. Recipe: 1) Soften the sour leaves; trim. 2) Mix meat, rice, onion and herbs. 3) Roll firm parcels; layer over chopped cabbage and smoked meat. 4) Simmer in tomato broth 2+ hours. Serve: with mămăligă, sour cream and a hot pepper. Flavor: sour, smoky, thyme-perfumed. History: sarmale wear Ottoman dolma ancestry proudly but grew Romanian in the cabbage barrel; Maramureș makes them tiny, Moldova large — all agree they're better reheated. See also: Mămăligă, Mici (Mititei).

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