Chef's Table

Sarmale is a traditional dish with deep roots in Eastern European and Balkan cuisine, most famously associated with Romania. The recipe traces back to the Ottoman Empire, where stuffed vine and cabbage leaves were common across the territories under its influence. Over centuries, each region adapted the dish with local ingredients — in Romania and Moldova, cabbage leaves and sauerkraut became the signature choice. Today, sarmale is considered a festive and symbolic dish, often served during Christmas, Easter, and family celebrations as a comfort food that connects generations.

Cooking time:

2 hours 30 minutes

Ingredients:

• vegetable oil
• onion, 2 pcs
• tomato paste, 70-100 g
• ground beef, 450-500 g
• rice
• fresh dill
• fresh thyme
• fresh cabbage, 1 medium size head
• sauerkraut, 150-200 g
• bay leaf
• sour cream

Recipe:

1. In a heated pan with vegetable oil, sauté finely chopped onion.
2. Once the onion becomes translucent, add tomato paste. Stir.
3. In a separate bowl, combine ground beef, rice (dry, NOT cooked), fresh dill and thyme, and salt.
   Add the sautéed onion and tomato paste mixture into the same bowl. Mix with your hands.
4. Wrap the filling in cabbage leaves.
5. In a pot, layer the following at the bottom:
   (a) a few sprigs of fresh thyme,
   (b) finely chopped fresh cabbage,
   (c) dill,
   (d) sauerkraut and bay leaf,
   (e) the wrapped sarmale placed closely together,
   (f) finely chopped fresh cabbage,
   (g) another layer of sarmale (if the pot allows),
   (h) pour the remaining sauerkraut juice over them,
   (i) add a mixture of salted water and tomato paste.
6. Cover the pot with a lid and let simmer for 2 hours.
7. Serve on a plate with sour cream on top of the sarmale.