Sarmale Mărunte

Sarmale Mărunte is a popular dish in Romanian and Moldovan cuisine, traditionally served during festive occasions such as Christmas and weddings. These small cabbage rolls are filled with a savory mixture of meat and rice, wrapped in pickled cabbage leaves, and cooked slowly until tender. The dish is known for its rich, comforting flavors, which often evoke the warmth of home-cooked meals shared with loved ones.

The origins of sarmale can be traced back to the Ottoman Empire, where similar dishes were made with vine leaves. The adaptation using pickled cabbage leaves reflects the integration of local ingredients and culinary practices. Today, sarmale are a cherished part of Eastern European culinary heritage and a testament to the region's creativity and resilience.

Ingredients

• Pickled cabbage leaves - 1 large head or approximately 30 leaves
• Ground pork - 500g
• Ground beef - 300g
• Rice - 150g
• Onion - 2 medium, finely chopped
• Carrot - 1 large, grated
• Garlic - 2 cloves, minced
• Tomato paste - 2 tbsp
• Olive oil - 3 tbsp
• Dill - 1 tbsp dried or 2 tbsp fresh, chopped
• Thyme - 1 tsp dried
• Bay leaf - 2
• Pepper - 1 tsp, to taste
• Salt - 1 tsp, to taste
• Paprika - 1 tsp
• Sour cream - to serve

Preparation

Steps to Follow

1. Begin by rinsing the rice under cold water until the water runs clear. This removes excess starch and helps achieve a fluffier consistency in the filling.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the grated carrot and garlic to the onions. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Mix in the ground pork and ground beef. Cook until the meat is browned, ensuring it is crumbled finely with a spatula for even cooking.
5. Stir in the rice, tomato paste, dill, thyme, salt, pepper, and paprika. Mix thoroughly to combine all ingredients.
6. Simmer the filling mixture for about 10 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.

Filling the Cabbage Leaves

Prepare the pickled cabbage leaves by gently rinsing them if they are too salty or sour. Carefully separate the leaves, trimming any thick veins to make them easier to roll. Place a tablespoon of the meat and rice mixture at the base of each leaf, then fold the sides over the filling and roll tightly, encasing the mixture within.

Cooking Process

1. In a large pot, layer some unused or torn cabbage leaves at the bottom to prevent sticking.
2. Arrange the rolls seam-side down in concentric circles, starting from the outer edge and working inwards. Add the bay leaf to the layers.
3. Pour enough water to cover the rolls, then place a small, heatproof plate on top to keep them submerged.
4. Place the pot over medium heat and bring to a gentle simmer. Cook the sarmale for about 2 to 3 hours, occasionally checking to ensure there is enough water and adjusting the heat as needed (learn more about timing here).

Serving Suggestions

Sarmale Mărunte are best served warm, accompanied by a generous dollop of sour cream and a slice of crusty bread. These tasty cabbage rolls can also be paired with a side of polenta for a more traditional experience. For added flavor, consider sprinkling some fresh dill or a dash of paprika before serving.

Enjoy your Sarmale Mărunte with family and friends, savoring each bite of this hearty and comforting dish that brings a touch of Romanian tradition to your table.