Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Sarmale (Romanian Cabbage Rolls)
Traditional Romanian sarmale – slow‑cooked cabbage rolls stuffed with a savory mix of pork, beef, smoked meats, rice and spices. Perfect for holiday meals or comforting family dinners.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Soaking the sauerkraut to reduce salt
- • Rendering the smoked meats in a cold pan
- • Sautéing onion, rice and tomato paste
- • Rolling the cabbage tightly and tucking ends
- • Layering the pot with cabbage, spices and rolls
- • Cooking low and slow (4 hours at 170°C) with lid on
Safety Warnings
- • Use separate cutting boards for raw meat and vegetables to avoid cross‑contamination.
- • Cook the rolls to an internal temperature of at least 71°C (160°F).
- • Hot water and oven can cause burns; wear oven mitts and handle lids carefully.
- • Steam released when removing the lid can be scalding.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Sarmale tradiționale de Crăciun
Sarmalele sunt rulouri de varză murată umplute cu un amestec aromat de carne de porc și vită, orez, carne afumată și condimente. Această rețetă, moștenită de la bunica autoarei, este pregătită în stilul clasic românesc, cu fierbere lentă în cuptor pentru a obține o textură fragedă și un gust bogat, perfectă pentru sărbătorile de iarnă.
Mușchi de porc Wellington cu varză murată
O reinterpretare românească a clasicului Beef Wellington, înlocuind mușchiul de vită cu mușchi de porc și umplutura tradițională de varză murată, bacon și condimente, învelită în foietaj crocant. Ideal pentru o cină festivă.
Backroads Romania
A comforting Romanian meatball chorba that blends short‑grain rice, tender pork meatballs, aromatic dill and a splash of cider vinegar for bright acidity. Inspired by Christopher Kimball’s Milk Street episode exploring Transylvanian cuisine, this soup is perfect for cool evenings and showcases the rustic flavors of Romania.
Transylvanian Sour Cherry Sauce with Roast Pheasant
A historically inspired dish recreating a 16th‑century Transylvanian sour cherry sauce served over a perfectly roasted pheasant. The sauce balances tart cherries, sweet Tokaji wine, honey, and warm spices, while the lean game bird is basted with butter and stuffed with the strained cherry pulp for extra flavor.
Nem Chua (Fermented Pork) Made with Pork Skin (No Powder)
A traditional Vietnamese fermented pork roll prepared without any meat powder. The recipe uses fresh pork meat (hem) and pork skin, marinated in vinegar, sugar, and spices, then shaped and chilled. It’s safe for children and the elderly because it’s cooked, not raw fermented, and can be eaten right away. Perfect for Tết celebrations.
Chicken Karahi
A restaurant‑style Chicken Karahi made at home with bone‑in chicken, tomato‑based gravy, yogurt, and a touch of cream. Simple ingredients and quick steps give you the authentic flavor of hotel‑served karahi without the extra fuss.