Sarmale (Stuffed Cabbage or Vine Leaves)7 Reviews
- Prep: 1 hr
- Cook: 45 min
- Ready In: 1 hr 45 min
“This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it! If you cannot find parsley root, you may substitute parsnip or turnip.” - by RodicaG
Original recipe yields 5 servings
- Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
- Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
- Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
- Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
- When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.
Amount Per Serving (5 total)
- 804 cal
- 17.3 g
- 126.5 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Great recipe! This recipe goes great served with sour cream. As a variation and for added flavor, when cooking it, use half water and half borsch (Romanian and maybe Russian stores offer it..., a sour..." See more delicate-flavored liquid). If not available, you can add a Tbsp of lemon juice. I grew up making and eating "sarmale"."
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