Found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe, “sarmale” is enjoyed year round in Romania.
On every holiday and main event, but especially on Pascha and Christmas, “sarmale” are present on every Romanian table. The smell of a cooking pot of “sarmale” will entice you to join the feast.
What is sarmale?
We start with homemade pickled cabbage, by carefully separating the leaves and laying them flat.
The filling is prepared by mixing ground pork and ground beef to which we add cooked rice, tomato paste, and chopped onion seasoned with savory, pepper, and bay leaves.
We fill each cabbage leaf with the meat mixture and roll them.
The rolled “sarmale”are covered with bacon and cooked until golden brown.
What will we serve?
At our festival you can enjoy the “sarmale” dish, not in a rolled form, but rather in layers of homemade sauerkraut and meat mixture.
We will serve our dish with bread, sour cream, and hot peppers.
Hope to see you all at our Romanian table.