Sarmale

Method

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1. Separate the cabbage leaves carefully and rinse them if they are very salty. Cut out the thick central rib from each with a paring knife.

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2. Soften the onions in the lard for 10 minutes, then cool.

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3. Mix the pork, rice, cooled onions, dill, thyme, salt, pepper and paprika thoroughly with your hands.

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4. Lay a leaf flat, put a heaped tablespoon of filling near the stem end, fold the sides in and roll it up tightly but not so tightly that the rice has nowhere to swell.

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5. Scatter half the shredded cabbage in the base of a heavy pot and lay some of the smoked meat on it.

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6. Pack the rolls in seam side down in tight concentric circles, tucking pieces of smoked meat between the layers.

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7. Cover with the remaining shredded cabbage, the bay, peppercorns and dill sprigs.

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8. Whisk the tomato purée into the water and pour it in until the rolls are just covered. Weigh them down with a plate.

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9. Bring to a simmer, cover, and cook at 150C fan for 3 hours.

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10. Uncover for the last 30 minutes to let the top colour. Rest an hour before serving with polenta and soured cream.

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Chef’s Tips

• Pickled cabbage, not fresh. It is the defining ingredient.
• Roll firmly but leave the rice room to swell.
• A plate on top keeps the rolls submerged and stops them unravelling.

Pairing Suggestions

• Mămăligă with soured cream
• Hot pickled peppers
• A shot of țuică

Storage & Reheating

Refrigerate up to 5 days, better each day, and freeze 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.