sarmale — Romania

Sarmale, also known as sărmăluțe or varză umplută, are small rolls of cabbage leaves wrapped around a filling of ground pork and rice, slow-cooked until tender in a tangy broth. The same name is also used more broadly for other stuffed-leaf dishes, including ones made with vine leaves. This version is reported from Romania, prepared across the country and in Moldova as well, closely associated with family gatherings, winter meals and holiday tables, where it is typically made in large batches to share. Whole pickled cabbage leaves are separated and trimmed of their thick center rib, then wrapped around a filling of ground pork, rice, sautéed onion and herbs such as savory or dill. The rolls are packed in layers in a pot along with sliced cabbage and pieces of smoked bacon, covered with a mixture of borș (a fermented bran liquid) and tomato sauce, and simmered gently for two to three hours until the rice is cooked through. A light roux called rântaș, made from flour and pan juices, is stirred in near the end to bind the broth. What distinguishes this version is the pickled cabbage base and the borș-and-tomato cooking liquid, together with the customary serving alongside sour cream and mămăligă (cornmeal porridge) — a combination distinct from other stuffed cabbage preparations found elsewhere.