Sarmale (Cabbage Rolls with Pork and Rice)
“This is really one of Romania’s national dishes that people cook at home for celebrations. When I was a child, I used to watch my parents or other relatives cook it before Christmas, or ahead of a wedding or birthday party, to the point that today, just like Proust’s famous madeleines, the smell of Sarmale emanating from a kitchen brings me back to my childhood years.
The dish seems to have many origins, like the word Sarmale, and this, in a way, reflects the history of Romania itself. Indeed, some trace this dish back to the Dacian kingdom, others to the Roman Empire and yet others claim it has Jewish origins. No wonder the humble Sarmale would have so many origins as today’s Romania is the result of so many influences: Dacian, Latin, Slav…” – Corina Crețu
- 2 tbsp. vegetable oil
- 1 large chopped onion
- 0.5 cup of uncooked long grain rice (basmati)
- about 1 kilo of ground pork (or whatever meat you prefer)
- 0.25 cup chopped parsley
- 0.25 cup chopped fresh dill
- salt and pepper to taste
- about 1 kilo of sour cabbage leaves
- 15 slices chopped bacon
- 4 cups of tomato juice
Preheat the oven to 375°F degrees. Heat the oil in a pan, add the onion and cook until soft and translucent. Add the rice and cook for another minute. In a large bowl, combine the minced pork, salt, pepper, and parsley with the onion and rice mixture. Be cautious with the salt as only a small amount is needed (the sour cabbage is already salty). Cut the cabbage leaves in half, then fill each leaf with 2 tbsp. of the meat mixture and roll. If you have any cabbage left over, chop it up and spread it in a big pot. Put all the rolls in the pot, add the chopped bacon in between them and pour in the tomato juice. Add some water if needed (the juice should cover the cabbage rolls entirely). Cover the pot with aluminium foil or a lid. Place in the oven and bake for 2 hours. Remove the foil or lid, place back in the oven and cook for another 1.5 to 2 hours. Serve hot with dill and a bit of sour cream on to
The dish seems to have many origins, like the word Sarmale, and this, in a way, reflects the history of Romania itself.
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