Cabbage rolls

"Sarmale", also known as Romanian cabbage rolls, is a traditional mouthwatering classic dish produced and served on festive occasions in Romania.

Turkish, Hungarian, Greek, Serbian, Russian, Polish, French, and Italian cuisine have all had an impact on traditional Romanian cuisine throughout the years, but inventions, regional ingredients, Orthodox religious rituals, a taste for pork meat, and other particularities have made it unique. People often remark on how wonderful, varied, and colourful Romanian cuisine is.

Every woman (and some men, of course) learns how to prepare these cabbage rolls. Every household has a unique recipe for traditional sarmale. Some are made vegan, while others are made with meat.

Any romanian would tell you that sarmale (romanian cabbage rolls) combined with “mămăliga” (romanian polenta) is their description of a traditional dish. It is an essential component of Romanian cooking and is also vegetarian-friendly. Sarmale are stuffed cabbage buns made of buckwheat and rice.

Sarmale, or stuffed cabbage rolls, are a popular Christmas and New Year's dish in Romania. They are offered throughout the year at funerals, christenings, and just about any other occasion (including Sunday dinners with the family). Nobody would ever think about refusing such a delicious meal. These cabbage rolls are acceptable at all times. You can find them in all authentic restaurants. The rolls may be heated as needed and last for days in the refrigerator. To have them ready for another time, you can even freeze part of them before cooking.

Sarmale is not difficult to make, but it takes time. You require some practise and patience to roll each cabbage roll, and you should always prepare the meal the day before you intend to eat it because the flavours need time to combine.

These cabbage rolls are so delicious that it should be on your list of meals you must taste at least once in your lifetime. And after trying them, you will get an addiction.