Sarmale refers to delicious stuffed cabbage rolls, a beloved dish across many Eastern European countries, including Moldova and Romania. While Romanians commonly use the term Sarmale, its adoption in Moldova is a testament to the shared cultural heritage, especially given Moldova’s historical ties to the Soviet Union and its proximity to Romania. Depending on the specific region within Moldova where one grows up, you might also hear them referred to as “Galushte.” The linguistic landscape of Moldova is rich with dialects and slang, all stemming from the Romanian language, making the naming of traditional dishes a fascinating reflection of local identity.

These traditional Moldovan cabbage rolls rely on a foundation of simple yet high-quality ingredients to create their unforgettable flavor profile. While dicing the meat might require a little extra time, the resulting texture is absolutely worth the effort. I vividly recall Nadia’s firm instruction when I mentioned using ground beef: “Never do that again!” She emphasized that diced meat is essential for the authentic taste and texture.

• Cabbage Head: You’ll need 2 medium heads or 1 large one, meticulously prepared.
• Jasmine Rice: Rinsed thoroughly and soaked (uncooked), this rice variety contributes to the perfect texture of the filling.
• Fresh Vegetables: Carrots and onions, forming a crucial aromatic base for the filling.
• Meat (Pork or Chicken): Diced pork is Nadia’s preference, and mine too, for its superior texture and flavor compared to ground meat.
• Salt: Kosher salt is recommended for seasoning throughout the recipe.
• Montreal Steak Seasoning: A secret weapon that adds a complex layer of flavor to the meat.
• Paprika: Essential for both flavor and to impart a beautiful hue to the filling.
• Bay Leaves: Non-negotiable for their aromatic qualities, infusing the entire dish with depth.
• Water: Forms the base for the cooking sauce.
• Oil: Used generously, especially for sautéing the meat and vegetables.
• Diced Tomatoes (or Spaghetti Sauce): Nadia traditionally uses her homemade diced tomatoes, seasoned simply with salt. Pizza sauce or high-quality canned tomato products also work wonderfully, providing that rich, tangy component to the sauce.

1. Prepare the Filling: Begin by frying the diced meat in oil over medium-low heat for approximately 20 minutes until browned. Next, add the diced onions and grated carrots, continuing to cook for another 10 minutes until softened and fragrant. Stir in the paprika and Montreal steak seasoning towards the end of cooking, then set the mixture aside to cool slightly.
2. Prepare the Rice: Rinse the Jasmine rice thoroughly, at least 3 times, until the water runs clear. Cover it with hot tap water and let it sit while you prepare the cabbage, stirring occasionally to prevent clumping. This soaking process helps the rice cook evenly inside the rolls.
3. Wilt the Cabbage: In a large pot, bring plenty of salted water to a rolling boil. Carefully add one cored cabbage head, ensuring water fills the hollowed-out core. Wilt each head for a total of about 10 minutes, gradually removing the outer leaves as they soften. Transfer the softened leaves to a tray to cool.
4. Combine the Filling: Drain the soaked rice, reserving 1 cup of the soaking water. In a large bowl, combine the cooked meat and vegetable stir-fry, the drained rice, the reserved water, and 1 heaping tablespoon of salt. Mix everything thoroughly to ensure the flavors are well distributed.
5. Prepare Cabbage Leaves: Once the cabbage leaves are cool enough to handle, carefully cut out any thick, fibrous veins and trim the leaves into suitable sizes for rolling.
6. Fill, Roll, and Stack: Place a portion of the meat and rice mixture onto each cabbage leaf. Fold the sides inward and roll tightly to form neat bundles. Arrange the filled cabbage rolls snugly into an oven-safe pot. Nadia’s clever trick is to place any leftover cabbage trimmings on the bottom of the pot to prevent the rolls from scorching. Add bay leaves halfway through stacking the rolls for extra aroma. Cover the top layer of rolls with any remaining torn or extra cabbage leaves.
7. Prepare and Pour Sauce: In a separate bowl, whisk together the water, salt, and diced tomatoes (or spaghetti/pizza sauce). Pour this flavorful liquid evenly over the stacked cabbage rolls, ensuring they are almost completely submerged.
8. Bake to Perfection: Cover the pot tightly with aluminum foil or a lid. Bake in a pre-heated oven at 350°F (175°C) for 2 hours. This slow baking process allows the flavors to meld beautifully and the cabbage to become incredibly tender.

Cook’s Tip: For an extra layer of flavor and a beautiful presentation, Nadia traditionally sautés 2 medium onions in about 150ml of oil for approximately 10 minutes over medium-low heat. She then pours this aromatic, golden onion stir-fry over the hot cabbage rolls just before serving. This step adds a wonderful sheen and an additional depth of flavor that is highly recommended.

Properly wilting cabbage leaves is a crucial step for making perfect cabbage rolls, as it makes them pliable and easy to roll without tearing.

1. First, carefully remove the core from the cabbage head. This creates a cavity that helps water penetrate the leaves.
2. Bring a medium-sized pot half full of water to a boil, adding a tablespoon of salt. The salt not only seasons the leaves slightly but, as Nadia wisely notes, “helps the cabbage leaves not to overcook” and maintain their integrity.
3. Submerge the cored cabbage head into the boiling water, making sure the hollowed-out part fills with water.
4. As the outer leaves soften, gently remove them with tongs and transfer them to a tray to cool. Allow them to cook for about a minute or so after removal to ensure they are adequately pliable. Continue this process, removing softened leaves layer by layer, until you have enough for your rolls.

Note: A medium-sized head of cabbage typically requires a total of 10 minutes of wilting time, removing leaves as they become tender.

The sauce for cabbage rolls can vary greatly among cooks, with some preferring rich additions like heavy cream. However, for a truly traditional Moldovan flavor, a simpler tomato-based sauce is key.

For this authentic recipe, Nadia utilizes her homemade diced tomatoes, seasoned perfectly with salt, which she then dilutes with water. When making them myself, I found that pizza sauce works as an excellent substitute for diced tomatoes, providing a similar robust flavor when mixed with water. Both options yield deliciously satisfying results, proving that simplicity often leads to the most profound flavors.

For the most succulent cabbage rolls, ensure you pour enough liquid over them to almost cover them, aiming for about three-quarters full. This is especially effective when baking in a deep pot, where the tighter circumference helps the rolls stay submerged and moist. Insufficient liquid can unfortunately lead to dry or even scorched rolls, so don’t be shy with the sauce!

Yes, this traditional Moldovan cabbage roll dish is naturally gluten-free, making it a wonderful option for those with gluten sensitivities or dietary preferences.

Leftover Moldovan Cabbage Rolls are perfect for meal prepping and can be conveniently refrigerated for up to 4 days, tasting even better the next day as the flavors continue to meld.

To Reheat: You can quickly warm them in the microwave until heated through. Alternatively, for a more even reheat, place them in a skillet, covered with a lid and a splash of water, over medium-low heat until thoroughly warmed.

While Moldovan Cabbage Rolls are substantial enough to be a main dish on their own, they truly shine when paired with a variety of complementary sides. Nadia herself often serves them alongside hearty braised beef, a creamy avocado spread, fresh bread, fluffy mashed potatoes, and a crisp carrot salad. Here are some fantastic side dish ideas to complete your meal:

• Easy Shuba Salad: A layered beet salad that offers a refreshing contrast.
• Cucumber Cabbage Salad: Light and crisp, cutting through the richness of the rolls.
• Sour Cream: A classic topping that adds a tangy, creamy element.
• Russian Carrot Salad: A zesty and vibrant salad that brightens the plate.
• Pomegranate Salad with a Creamy Garlic Dressing: Adds a burst of freshness and unique flavor.

The answer to freezing cabbage rolls depends on their preparation stage. If your cabbage rolls have already been baked, freezing them is generally not recommended as they tend to become soggy and mushy upon reheating, compromising their texture and appeal.

However, unbaked cabbage rolls freeze exceptionally well! Simply roll them as directed, but do not pour the sauce over them. Instead, stack them in an airtight container or freezer bag. When you’re ready to cook, thaw them, add the sauce, and bake as usual. Freezing prepared cabbage leaves for future meal prep is also a fantastic idea. Ensure they are sealed in an airtight freezer bag to prevent freezer burn and maintain their quality.

Having the right tools can make the process of preparing Moldovan Cabbage Rolls much smoother and more enjoyable:

• Kitchen Tongs: Indispensable for safely removing hot cabbage leaves from boiling water.
• 6-quart Cast Iron Pot: Ideal for neatly stacking and baking your cabbage rolls, ensuring even cooking and a tender result.
• An Oven Mitt: Essential for safety when handling hot pots and pans.
• A Serving Dish: To present your beautifully baked Sarmale (mine was a lovely find from Bed Bath and Beyond!).

Ingredients for Sarmale:

For the Sauce:

Detailed Steps:

• In a large pan, fry the diced meat in oil for 20 minutes over medium-low heat until nicely browned.
• Add the diced onions and grated carrots to the pan with the meat. Continue to cook for an additional 10 minutes until the vegetables have softened. Towards the end, stir in the Montreal steak seasoning and paprika. Set this flavorful mixture aside.
• While the meat and vegetables are cooking, rinse the Jasmine rice at least 3 times until the water runs clear. Then, fill the bowl with hot tap water and let the rice soak. Place it on a hot stove (turned off) to keep it warm while you prepare the cabbage, stirring occasionally.
• Bring a large pot of water to a boil, adding 1 tablespoon of salt. Carefully add the cored cabbage head to the boiling water, ensuring water gets inside the hollowed core. Wilt each head for a total of 10 minutes, gradually removing the softened leaves one by one as they become pliable.
• Drain the soaked rice, making sure to reserve 1 cup of the soaking water.
• In a large mixing bowl, combine the cooked meat and vegetable mixture with the drained rice, the reserved water, and 1 heaping tablespoon of salt. Mix well to combine all ingredients evenly.
• Cut and trim the cabbage leaves, removing any tough veins. Fill each prepared leaf with a portion of the meat and rice mixture, then roll them neatly into tight bundles. Stack the finished rolls snugly into a 6-quart oven-safe pot. To prevent sticking and scorching, Nadia recommends placing any leftover cabbage trimmings on the bottom of the pot before stacking. Add bay leaves halfway through the stacking process for enhanced aroma. Finally, cover the top layer of rolls with any remaining torn or extra cabbage leaves.
• In a separate bowl, whisk together the 3 1/2 cups of water, 1/2 tablespoon of salt, and 1 1/4 cups of diced tomatoes (or spaghetti/pizza sauce). Pour this sauce mixture evenly over the stacked cabbage rolls in the pot. Cover the pot tightly with aluminum foil or a lid.
• Bake in a pre-heated oven at 350°F (175°C) for 2 hours. Once baked, carefully transfer the hot cabbage rolls to a serving dish. For an optional but highly recommended touch, pour the prepared onion sauce** (see notes) over the top just before serving. Enjoy your authentic Moldovan Sarmale!

• Onion Sauce: This aromatic onion sauce is optional but highly recommended for an extra layer of flavor and a beautiful sheen. Prepare it just before serving by sautéing 2 medium onions, finely sliced or diced, in 2/3 cup of oil for about 10 minutes over medium-low heat until golden and fragrant. Pour this warm sauce directly over the hot cabbage rolls right before serving.
• Servings: This recipe yields a generous batch of delicious cabbage rolls, typically enough for 4 meals for a family of 7, resulting in approximately 32 servings. It fills one large 6-quart pot and about half of a 3-quart pot. Alternatively, it can fit perfectly into one large disposable aluminum pan, making it ideal for gatherings or freezer meals.
• Meat Choice: While Nadia and I both prefer and used finely diced pork for its authentic texture and flavor, you can also use diced chicken or a combination of both if you prefer. The key is dicing, not grinding, to achieve the traditional bite.

Nutrition per serving