Best 4 Sarmale Stuffed Cabbage Or Vine Leaves Recipes

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VEGETARIAN SARMALE (ROMANIAN CABBAGE ROLLS)



Vegetarian Sarmale (Romanian Cabbage Rolls) image

Sarmale are tradditional Romanian cabbage rolls that are always served at weddings and during Christmas, as well as other occasions or for no occasion at all. My Romanian friend, Carmen, gave me this family recipe that she altered slighty since becoming vegetarian. It can be a lot of work and a little complicated as you first try rolling/stuffing the cabbage leaves, but after a little practice you'll get it and the results are fantastic!

Provided by Enjolinfam

Categories     Rice

Time 2h45m

Yield 20 serving(s)

Number Of Ingredients 14

2 large cabbage
5 white onions
2 carrots
1/2 lb rice, washed and drained
9 ounces tomato paste
1/2 lb granulated gluten or 1/2 lb soy crumbles
1/4 lb walnuts
3 1/2 ounces tomato sauce
2 -3 bay leaves
canola oil, to saute the vegetables
pepper
salt
soy sauce or Braggs liquid aminos
other spices, to your taste (optional)

Steps:

  • Filling: Chop 4 of the onions and grate one of the carrots. Saute them for a couple of minutes with about 2 Tbsp oil. Add the rice and continue to saute them for 10 minutes add a little water, but only a small amount to keep it from sticking.
  • Add the tomato paste, the walnuts, and the granulated gluten. Season it with salt, pepper, a dash of soy sauce, and other seasonings you may want. Heat for a minute or two and then turn off the stove and let cool down a little.
  • Remove the hard core of the cabbage. Ceave the cabbage in a bowl/pot with hot water and salt for 5-10 minutes (until the leaves can be removed easily, but it shouldn not stay too long because the leaves will be easily broken).
  • Drain the cabbage and wait for it to cool off until you can work with it. Remove the spine from each leaf (leaving two halves with each leaf about the size of your hand). From the cabbage around 20 medium leaves should result. Some leaves may rip, but don't use those to add filling to, instead set aside.
  • Chop the remaining onion and carrot, and the extra cabbage leaves that had been set aside because they had torn. Saute them in a large pot with a little oil. Add the tomato sauce and mix well. Put 2-3 bay leaves over this mixture. Turn off the heat and set aside (this is not the filling, but where the cabbage rolls will later be placed).
  • On every cabbage leaf place about 1 Tbsp of filling (the first mixture sauteed and put aside from direction steps 1 and 2) and roll. Roll by folding one of the width sides over the filling and then roll the length of it. One side should be still open, stuff that side inside with your finger to close. If there is too much filling to stuff the opened side inside then you can remove a little bit of the filling.
  • In the large pot with the other sauteed vegetables lay down the cabbage rolls in a circle. Don't have them touching the sides of the pot. Put the heart of the cabbage or more chopped cabbage in the center of the pot with the cabbage rolls around it. The cabbage in the middle is there to keep the cabbage rolls in place while boiling. Once a circle has been made in the pot you can put more cabbage rolls on top of the last ones making another circle, etc.
  • Boil enough water in another pot to cover the cabbage rolls. Add the lemon juice to the water if you want to add a little sour taste to them. Add the boiling water and lemon juice to the pot with the samales and make sure the samales are covered by the water. Place a large soup plate over them that covers them all and keeps them in place in the pot.
  • Cook them on a low flame for 1 1/2 hours to 2 hours and add water if necessary.

Nutrition Facts : Calories 136.4, Fat 4, SaturatedFat 0.4, Sodium 155.5, Carbohydrate 23.4, Fiber 4.6, Sugar 7.8, Protein 4.4

SARMALE (STUFFED CABBAGE OR VINE LEAVES)



Sarmale (Stuffed Cabbage or Vine Leaves) image

This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it! If you cannot find parsley root, you may substitute parsnip or turnip.

Provided by RodicaG

Categories     Cabbage Rolls

Time 1h45m

Yield 5

Number Of Ingredients 10

3 ¼ cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 tablespoons tomato paste
½ teaspoon dried dill weed
¼ cup sunflower seed oil
6 ounces parsley roots, chopped
1 medium head cabbage

Steps:

  • Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
  • Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
  • Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
  • Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
  • When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.

Nutrition Facts : Calories 917.4 calories, Carbohydrate 126.5 g, Cholesterol 104.4 mg, Fat 21.3 g, Fiber 11 g, Protein 54 g, SaturatedFat 4.4 g, Sodium 275.4 mg, Sugar 15.3 g

SARMALE (STUFFED CABBAGE OR VINE LEAVES)



Sarmale (Stuffed Cabbage or Vine Leaves) image

This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it! If you cannot find parsley root, you may substitute parsnip or turnip.

Provided by RodicaG

Categories     Cabbage Rolls

Time 1h45m

Yield 5

Number Of Ingredients 10

3 ¼ cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 tablespoons tomato paste
½ teaspoon dried dill weed
¼ cup sunflower seed oil
6 ounces parsley roots, chopped
1 medium head cabbage

Steps:

  • Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
  • Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
  • Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
  • Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
  • When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.

Nutrition Facts : Calories 917.4 calories, Carbohydrate 126.5 g, Cholesterol 104.4 mg, Fat 21.3 g, Fiber 11 g, Protein 54 g, SaturatedFat 4.4 g, Sodium 275.4 mg, Sugar 15.3 g

ROMANIAN SARMALE, STUFFED CABBAGE ROLLS



Romanian Sarmale, Stuffed Cabbage Rolls image

Make and share this Romanian Sarmale, Stuffed Cabbage Rolls recipe from Food.com.

Provided by CookWithAnna

Categories     Meat

Time 1h30m

Yield 30 rolls

Number Of Ingredients 12

1 sour cabbage
500 g beef mince
6 tablespoons risotto rice
1 egg
1 carrot
1 slice bread, soaked in
milk
1 onion
100 -150 ml tomato paste
3 slices smoked bacon
7 peppercorns
salt

Steps:

  • Peel the cabbage leaves one by one, cut them in half if they are too big and remove the stork.
  • Chop the onion and carrot and fry them in a bit of oil with the rice.
  • Mix the mince meat with the egg, fried onion, the slice of bread and a pinch of salt(be careful not to put a lot of salt because the sour cabbage is already salted).
  • Place a tbsp of meat on the cabbage leaf and roll it tight then push the ends in with your finger.
  • Chop the rest of the cabbage you didn't use sprinkling half of it on the bottom of the pan then add the tomato paste and sliced bacon.
  • Put the cabbage rolls in the pan.
  • Cover the cabbage rolls with water then sprinkle the bael leaves, peppercorns and the rest of the chopped cabbage.
  • Cover the pan with a lid and let it simmer for 1 hour or until the cabbage it's softened.
  • Serve with mamaliga and a chilly.
  • ENJOY!

Nutrition Facts : Calories 67.1, Fat 3.9, SaturatedFat 1.5, Cholesterol 18.9, Sodium 72, Carbohydrate 4.1, Fiber 1.1, Sugar 1.7, Protein 4.1

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