Stuffed Cabbage (Sarmale)

Transylvanian Stuffed Cabbage is a delicious, comforting reminder of the culinary symbol of tradition in the heart of Romania. During winter holidays, weddings, or any major celebration, a pot of Sarmale almost always bubbles on the stove, with the aroma filling the house.

This beloved recipe has been passed down through generations, evolving with regional influences and historical events, yet always maintaining its status as a centerpiece of festive gatherings and family celebrations.

The origins of sarmale can be traced back to the Ottoman Empire, from which the concept of wrapping fillings in cabbage leaves spread across Eastern Europe and the Balkans, each adding its unique touch.

The use of sour cabbage leaves, smoked meats (I don’t use smoked meats in this recipe, because I don’t eat pork), and a variety of spices became hallmarks of the Transylvanian version, setting it apart from other regional variations.

This Stuffed Cabbage is often prepared in large quantities, with family members gathering to roll the cabbage leaves and share stories. This tradition underscores the value placed on family, friendship, and the preservation of cultural heritage.

Would you be interested in more traditional Transylvanian food recipes? Triple soup (Ciorba de burta), which is a creamy, tangy soup made with chicken, vegetables, and soured with lemon and sour cream. It’s one of my favorite soups.

Mushroom Stew (Tocanita de ciuperci) is a hearty stew made with mushrooms, it’s often served with polenta. One treat that I always recommend is Langos and the Hungarian Chimney Cake. They never going to disappoint and perfectly reflect the Transylvanian street foods.

Why You’ll Love This Recipe

Sarmale isn’t just an everyday food. It’s a sign that something special is happening. When it appears on the table, it means guests are coming. This is our tradition, this is our heritage.

• rich flavor layers
• slow-cooked reflection
• cultural food
• rustic and hearty
• perfect for cold weather
• warming, filling, and satisfying
• it’s a centerpiece at weddings and holidays
• passed down through generations

Sarmale gets even better the next day. The flavors intensify as they rest, making leftovers something to look forward to (especially with some crusty bread and sour cream on top).

Ingredients for the Sarmale

The preparation of stuffed cabbage is a careful process that reflects the dish’s cultural significance. The primary ingredients include:

• Meat: A mixture of minced pork and beef is commonly used, but I use only beef due to not eating pork.
• Rice: Provides texture and helps bind the filling.
• Onion and Bell Pepper: Sautéed to add sweetness and depth of flavor.
• Herbs and Spices: Dill, thyme, bay leaves, and black pepper are traditional, with paprika often added to enhance the dish’s color and taste.
• Cabbage Leaves: Typically, sour fermented cabbage leaves are preferred for their tangy flavor and pliability.
• Broth: Simple, but important. Water with the tomato sauce, or perfectly substitute with tomato juice and additional water. Bay leaves, dill and thyme are important herbs on it for an autentic broth
• Vegetable Oil: used to saute the onion and bell pepper or greasing the pot.
• Egg (optional): sometimes used as a binder if the meat is lean or if extra firmness is desired. Not always necessary.

Every ingredients makes a big rule in this dish to make it authentic. While every house different traditions, there are the staple ingredients that are a must for every stuffed cabbage. For example: dill is used more in Romanian-style sarmale, while thyme is common in Saxon or Hungarian households. But some use both.

How to Make Transylvanian Sarmale (Stuffed Cabbage)

Prepare the Cabbage

In a large pot, add water to boil with vinegar. Meanwhile, cut the cabbage root out. When the water is boiling, put the cabbage inside. The vinegar in the boiling water is a trick for the cabbage leaves not to soften too much to break. 

Boil the cabbage until the leaves soften. Remove the softened cabbage leaves one by one (making sure not to break them), then cut the thick veins out.

If there are huge leaves, you can cut them in two. The unused leaves will be chopped up and used later; put them aside.

When using sour fermented (sauerkraut) whole cabbage heads you can skip these cabbage preparations.

Make The Filling

In a skillet, heat the vegetable oil and saute the chopped onion and chopped green bell pepper until translucent. Add paprika powder, salt, black pepper, and chicken bouillon powder. Stir it.

In a bowl, combine the meat, the rice, and the sautéed mixture. Add more salt and black pepper if needed. Mix well.

Assemble the Rolls

Place a spoonful of filling on each leaf. Fold in the sides and roll tightly. Repeat until all filling is used.

Prepare The Pot

Line the bottom of a large pot with chopped cabbage. Arrange the cabbage rolls in layers, then top with the remaining chopped cabbage, bay leaves, thyme, and dill.

Add enough water to nearly cover the rolls with the tomato sauce.

Cook

Simmer on low heat for 1 hour or until the rice is well done. Check occasionally.

Serve

Let rest for at least 30 minutes to 1 hour before eating. Serve it with sour cream on top and with crusty bread.

Common Questions

What to Serve with Stuffed Cabbage?

Traditionally served with accompaniments that complement its rich flavors. For example:

• Mămăligă (Polenta): A Romanian cornmeal dish which provides a mild base to balance to the savory rolls.
• Sour Cream: Adds a creamy texture and tanginess that enhances the overall taste.
• Pickles: Often served on the side to introduce a crunchy, acidic contrast.

These accompaniments not only enhance the flavors but also contribute to the communal and festive atmosphere surrounding the meal.

Can I use fresh cabbage instead of pickled cabbage?

Yes, but you’ll need to blanch the leaves in boiling water (with a bit of vinegar or lemon juice) to soften them without breaking them. Pickled cabbage is traditional for its flavor.

Can I make this vegetarian?

Yes! Replace the meat with mushrooms, lentils or mix of vegetables and rice. Add smoked paprika for that traditional smoky flavor.

How long should stuffed cabbage cook?

While longer cookings like 2-3 hours (traditionally) brings out deeper flavor and makes the cabbage melt-in-your-mouth soft, not always have the time for it. Cooking it for 1 hour makes it also soft and just as perfect.

But your leftovers might taste even better the next day because the flavors deepen and blend more as they rest.

Why do my Rolls fall apart?

The common reasons: the cabbage leaves are too thick, overstuffing, or undrcooking. Make sure to trim thick veins and don’t roll them too tightly.

Freeze

You can also freeze it very well, either raw or cooked. Just let them cool completely before storing in airtight containers. It can stay to 6 months in the freezer.