ciocie

Cioce is a traditional Romanian dish, particularly popular in the regions of Moldavia and Bukovina. It is a type of stuffed cabbage roll, similar to other Eastern European stuffed vegetable dishes such as dolmas and sarmale. The name "cioce" is derived from the Romanian word for cabbage, "cioara."

The dish consists of cabbage leaves filled with a mixture of rice, meat (often pork or beef), onions, and spices. The filling is seasoned with various herbs and spices, commonly including garlic, dill, parsley, and sometimes bay leaves or paprika. The cabbage leaves are typically boiled before stuffing to soften them, and the rolls are then simmered in a savory broth until the cabbage is tender and the flavors are well integrated.

Cioce is often served as a main course and can be accompanied by other side dishes such as mashed potatoes, bread, or pickled vegetables. It is a hearty and comforting meal, perfect for colder months or during times of hardship. The dish is not only delicious but also serves as a way to preserve cabbage, which was historically an important vegetable in Romanian cuisine.

The preparation of cioce requires some skill and patience, as the cabbage leaves must be handled carefully to prevent tearing. However, the result is a flavorful and satisfying dish that has been a staple in Romanian homes for generations. Today, cioce can be found in various Romanian restaurants and is enjoyed by food enthusiasts around the world.