{"id":47753,"date":"2022-10-01T21:37:13","date_gmt":"2022-10-01T11:37:13","guid":{"rendered":"https:\/\/www.chefspencil.com\/?p=47753"},"modified":"2025-03-03T20:17:09","modified_gmt":"2025-03-03T10:17:09","slug":"sarmale-romanian-cabbage-rolls","status":"publish","type":"post","link":"https:\/\/www.chefspencil.com\/sarmale-romanian-cabbage-rolls\/","title":{"rendered":"Sarmale (Romanian Cabbage Rolls)"},"content":{"rendered":"\n

The Romanian word \u201csarma\u201d is borrowed from the Turkish language \u2013 sarmak, where it means \u201cto wrap\u201d. Sarmale is just that \u2013 cabbage (in this case, sour cabbage) wrapped around <\/em>minced pork, rice and sometimes vegetables. In some regions, vine leaves<\/em> are used instead of cabbage. <\/p>\n\n\n\n

Sarmale is a favorite dish in many central and eastern European<\/a> households, with recipes passed down from generation to generation, and Romania doesn’t make an exception. You can easily call sarmale Romania’s most popular food<\/a>, a favorite dish to celebrate both the Christmas and Easter holidays.<\/p>\n\n\n\n

It is safe to to say that the traditional sarmale<\/em> recipe<\/em> always includes some kind of ground meat (typically a combination of pork and beef) and also rice, as well as traditional sour cabbage leaves. As it is a rather heavy food, it is most commonly prepared in winter, and served on polenta, sometimes with potatoes or bread, \u201ccooled\u201d with yogurt, cream, dill and horseradish. <\/p>\n\n\n\n

While the traditional sarmale recipe is made with ground meat, Romanians also make a vegan version (sarmale de post<\/em>) during lent. In the vegan version, ground meat is usually replaced with mushrooms.<\/p>\n\n\n

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Sarmale (Romanian Cabbage Rolls)<\/h2>\n
<\/div>\n\"\"<\/span>Diana Oana<\/span><\/span>\n
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