The origin of Sarmale and the evolution of the recipe over the years
Stuffed cabbage rolls were invented in Turkey where they are called “Sarmak”, which means “roll”. This country offers the widest variety of this dish, including vegan recipes.
This dish has been adapted to the cuisines and cultures of about ten countries. Russia, Poland, Ukraine, Germany, Bulgaria, Greece, Serbia, Hungary, Kazakhstan, Slovenia, Azerbaijan and Sweden contributed to its enrichment. However, Romania has made it a traditional dish.
In Bosnia and Croatia cabbage rolls are stuffed with many meats: minced meat, dried pork, smoked beef, sausage and bacon. The filling also contains rice, which is not used in Dalmatia. On the other hand, peanuts, cinnamon, lemon and cloves are added.
The recipe for Sarmale, Romanian cabbage rolls
Sarmale has been an integral part of Romanian culture for over a hundred years. It is usually prepared during festive meals. We find it at Christmas, New Year, Easter or even on National Day. Cabbage rolls are always present on Romanian festive tables.
The traditional recipe is prepared with cabbage leaves, minced pork, boiled rice and tomato puree which Romanians call “bulion”. Various aromatic herbs are also used such as coriander, rosemary, thyme, bay leaves, basil, dill and parsley. They sometimes replace the cabbage with grape leaves and other meats, including ground beef, turkey, chicken and lamb.