Sarmale (Stuffed Cabbage or Vine Leaves)

SUBMITTED BY: RodicaG  PHOTO BY: sarmala 

"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."
Sarmale (Stuffed Cabbage or Vine Leaves) Recipe
PREP TIME  1 Hr
COOK TIME  45 Min
READY IN  1 Hr 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 1/4 cups long grain rice, rinsed
  • 2 pounds pork loin roast, finely diced
  • 1 pound carrots, chopped
  • 1 pound onions, chopped
  • 1 pinch salt to taste
  • 3 tablespoons tomato paste
  • 1/2 teaspoon dried dill weed
  • 1/4 cup sunflower seed oil
  • 6 ounces parsley roots, chopped
  • 1 medium head cabbage

DIRECTIONS

  1. Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on dec. 21, 2005 by thonia7 
Great recipe! This recipe goes great served with sour cream. As a variation and for added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on jun. 24, 2005 by WENDIGOWILD 
Good Sarmale recipe, I use vegeta when parlsey root is unavailable. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed on jun. 23, 2006 by David 
Great Romanian recipie. Top it with sour cream while on your plate. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed on oct. 22, 2008 by smartcookie 
I love the idea of this and followed the recipe exactly. To me, I wanted more taste to it--I... MORE


 
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Nutritional Information
Sarmale (Stuffed Cabbage or Vine Leaves)

Servings Per Recipe: 5

Amount Per Serving

Calories: 828

  • Total Fat: 18.9g
  • Cholesterol: 64mg
  • Sodium: 307mg
  • Total Carbs: 125.8g
  •     Dietary Fiber: 10.9g
  • Protein: 39.1g

VIEW DETAILED NUTRITION

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