sarmale

Sarmale is a traditional dish consisting of minced meat filling wrapped in cabbage leaves and slowly cooked. It is common in Romanian and Moldovan cuisines and is widely found throughout the Balkans and neighboring regions. The name derives from Turkish sarma, meaning wrap.

In its most common form, the filling is made from ground pork or a pork-beef mixture, sometimes with rice, onions, garlic and herbs such as dill, marjoram or thyme, and seasoned with pepper and paprika. The leaves come from sour cabbage (varză murată) or blanched ordinary cabbage. Some variants use grape leaves or additional vegetables. The rolls are arranged in a pot, layered with cabbage leaves, and simmered in tomato sauce or broth until tender.

Sarmale are often associated with winter and festive meals, especially in Romania and Moldova, where they are a staple for Christmas and New Year gatherings. They may be served with polenta (mămăligă) and sour cream, or with rustic bread and pickled vegetables. Regional differences emphasize sauce, spice, and the ratio of rice to meat.

The dish reflects Ottoman influence in the region, with the name and concept spreading across Southeastern Europe. Variants exist across Albania, Bulgaria, Bosnia and Herzegovina, North Macedonia, Serbia and Montenegro, each with local seasonings and accompaniments.