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1
Prepare the Cabbage Leaves
15 Mins
No heat
Separate the leaves of the soured cabbage carefully so they do not tear, and trim the thick central rib of each leaf flat with a knife. Keep the small inner leaves and any torn pieces to line the pot.
A leaf that tears can still be used — overlap two torn leaves to make one wrapper.
Done when: A stack of flat, pliable leaves, each about the size of your hand.
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2
Mix the Filling
10 Mins
No heat
Fry the onion in the oil for 5 minutes until soft, then cool slightly. Mix the minced pork, rinsed rice, fried onion, half the tomato paste, dill, thyme, salt and pepper with your hands until evenly combined.
Do not overwork the filling — mix just until it holds together, or the rolls turn dense.
Done when: A soft, even mixture that holds its shape when squeezed.
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3
Roll the Sarmale
25 Mins
No heat
Lay a leaf flat, place a tablespoon of filling near the stem end, fold the sides in, and roll up firmly into a neat parcel. Repeat until the filling is used up, about 18 rolls.
Roll firmly but not so tight that the rice has no room to swell — a tight roll bursts in the pot.
Done when: Neat, firm parcels with the filling fully enclosed.
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4
Layer & Braise
150 Mins
Low heat, ~95°C (200°F)
Pack the rolls seam-side down in the lined pot in tight layers, tucking bacon strips and spoonfuls of chopped tomato between them. Pour over the stock and the remaining tomato paste thinned with a little water, cover with a plate to hold the rolls down, and simmer on the lowest heat for 2 1/2 hours.
Keep the heat low and the pot covered — the rolls should steam in the sauce, not boil in it.
Done when: Leaves soft and translucent, rice fully tender, the sauce thick and brick-red.
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5
Make the Polenta
20 Mins
Simmering, ~95°C (200°F)
While the rolls finish, bring the polenta water to a boil with a pinch of salt and rain in the cornmeal, whisking hard. Cook on low heat for about 15 minutes, stirring often, until thick enough to hold a spoon upright, then stir in the butter.
Rain the cornmeal in slowly while whisking — dumping it in makes lumps that never come out.
Done when: Thick, smooth polenta that pulls away from the sides of the pan.
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6
Serve with Sour Cream
5 Mins
No heat
Lift the rolls out gently with tongs, spoon over some of the braising sauce, and serve three rolls per person with a mound of hot polenta, a spoonful of sour cream and a pickled chilli.
Let the rolls rest in the pot for 10 minutes before serving — they firm up and hold together better.
Done when: Hot rolls that hold their shape, with creamy polenta and cool sour cream.
auto_awesome Finishing Touches & Plating
Serve the sarmale hot from the pot with polenta and sour cream, and put the pickled chillies on the table so everyone can take one.
Romania
55m
France
Vietnam