Sarmale, the traditional Romanian dish, are well-known and loved throughout the country, yet each region of Romania has left its own mark on the recipe. Every version carries a distinct flavor, adapted to local ingredients and culinary customs specific to that area. In this article, we will explore eight types of sarmale from different regions of Romania, from those in Transylvania to the variations found in the southern part of the country.
1. Moldavian Sarmale
Moldavian sarmale are famous for their simplicity and the use of traditional ingredients. They are made mainly with pork meat, rice, and onion, seasoned with thyme and dill. In Moldova, emphasis is placed on the intense flavor of the meat and the subtle combination of spices. Moldavian sarmale are usually served with sour cream and sometimes with hot peppers to intensify the taste.
Here is a traditional recipe for Moldavian sarmale, known for their authentic taste and rich aromas.
Ingredients:
500 g minced pork
200 g minced beef
200 g rice
1–2 large onions, finely chopped
1 carrot (optional), finely grated
1 bell pepper (optional), finely chopped
1 egg
Salt and pepper, to taste
1 teaspoon dried thyme
1 bunch dill and 1 bunch parsley, finely chopped
Pickled cabbage leaves or fresh cabbage leaves
200 ml tomato paste or broth
200 ml sour cream, for serving
Bay leaves and peppercorns
Instructions:
Preparing the cabbage leaves:
If you are using pickled cabbage, carefully separate the leaves and cut away the thick veins.
If using fresh cabbage, blanch the leaves in boiling water to soften them.
Preparing the filling:
In a pan, sauté the chopped onion and, optionally, the carrot and bell pepper, until softened.
In a large bowl, mix the minced pork and beef. Add the rice, sautéed onion, egg, thyme, dill, parsley, salt, and pepper to taste. Mix well until the filling is uniform.
Forming the sarmale:
Take a spoonful of filling and place it on a cabbage leaf, rolling carefully and tucking in the ends to prevent unraveling during cooking.
Cooking the sarmale:
Place a layer of chopped cabbage (from the leftover leaves) at the bottom of a large pot. Arrange the sarmale in layers, interspersing with bay leaves and peppercorns.
Pour the tomato broth over the rolls, then add water or bone stock to cover them.
Simmer on low heat for 2–3 hours, until the sarmale are tender and well-cooked.
Serving: Serve the sarmale hot, with sour cream on the side and, optionally, hot peppers. Enjoy!
2. Transylvanian Sarmale
In Transylvania, sarmale have a distinctive note thanks to the use of smoked meat. Smoked ribs or ham are added to the filling, giving a rich flavor and a unique aroma. The mixture usually combines pork and beef meat, and the rolls are seasoned with sweet paprika and thyme. Transylvanians prefer to cook the sarmale slowly, so that the flavors blend together, and sour cream is always present at the table.
Here is a traditional recipe for Transylvanian sarmale, specific to the region of Ardeal, which stands out through the addition of smoked meat and aromatic seasonings.
Ingredients for Transylvanian Sarmale:
500 g minced pork
200 g smoked meat (kaizer, smoked ribs, or ham), finely chopped
200 g beef (optional, for a richer flavor)
200 g rice
2 large onions, finely chopped
1 carrot, finely grated
2 tablespoons oil or lard for sautéing
1 egg
Salt and pepper, to taste
1 teaspoon sweet paprika
1 teaspoon dried thyme
1 bunch dill and 1 bunch parsley, finely chopped
Pickled cabbage leaves or fresh cabbage leaves
200 ml tomato paste or broth
200 ml sour cream, for serving
Bay leaves and peppercorns
Instructions:
Preparing the cabbage leaves:
If using pickled cabbage, rinse the leaves in cold water and cut away the thick veins.
If using fresh cabbage, blanch the leaves in boiling water to soften them.
Preparing the filling:
Sauté the onion and grated carrot in oil or lard until soft and golden.
In a large bowl, mix the minced pork, smoked meat, beef (if using), rice, sautéed onion, carrot, egg, paprika, thyme, dill, parsley, salt, and pepper to taste. Combine until the filling is uniform.
Forming the sarmale:
Place a spoonful of filling on each cabbage leaf and roll, making sure to tuck in the ends to prevent opening during cooking.
Arranging and cooking the sarmale:
At the bottom of a large pot, place a layer of chopped cabbage or leftover cabbage leaves. Arrange the sarmale in layers, alternating with bay leaves and peppercorns.
Pour the tomato broth over the rolls and add water or bone stock until they are fully covered.
Simmer the Transylvanian sarmale on low heat, covered, for 2–3 hours. Add more water or stock if too much liquid evaporates during cooking.
Serving: Serve the Transylvanian sarmale generously topped with sour cream and, for an authentic taste, with hot peppers on the side.
Suggestions: These Transylvanian sarmale are especially flavorful due to the smoked meat and can also be baked in the oven for an even more intense aroma.
Wallachian sarmale are delicate and aromatic, made with a mixture of pork meat and a little smoked meat. Unlike in other regions, here parsley and thyme are also added, giving the dish a balanced taste. Sometimes, in Wallachia, fresh cabbage is used instead of pickled cabbage, offering a lighter variation of this traditional preparation. These sarmale are cooked either slowly over low heat or baked in the oven, for a more intense flavor.
Here is a traditional recipe for Wallachian sarmale, recognized for their balanced taste and the generous use of spices and herbs.
Ingredients:
500 g minced pork
150 g minced beef
150 g smoked ribs (or another type of smoked meat, for a subtle flavor)
200 g rice
2 large onions, finely chopped
1 carrot, finely grated (optional)
2 tablespoons oil for sautéing
1 egg
Salt and pepper, to taste
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 bunch dill and 1 bunch parsley, finely chopped
Pickled cabbage leaves or fresh cabbage leaves
200 ml tomato paste or broth
1–2 bay leaves
Peppercorns and fresh thyme, for flavor
Instructions:
Preparing the cabbage leaves:
If using pickled cabbage, rinse the leaves to remove excess salt and cut away the thick veins.
If using fresh cabbage, blanch the leaves in boiling water to soften them.
Preparing the filling:
Sauté the onion in oil until translucent, then add the carrot (if using) and cook lightly until softened.
In a large bowl, mix the minced pork, minced beef, smoked ribs (cut into small cubes), rice, sautéed onion, egg, dried thyme, paprika, dill, and parsley. Add salt and pepper to taste. Mix the filling thoroughly until well combined.
Forming the sarmale:
Place a spoonful of filling on each cabbage leaf and roll carefully, making sure to seal the ends to prevent them from opening during cooking.
Arranging and cooking the sarmale:
Place a layer of chopped cabbage at the bottom of a large pot. Arrange the Wallachian sarmale in layers, alternating with bay leaves, sprigs of thyme, and peppercorns.
Pour the tomato paste over the rolls and add water or bone stock until the sarmale are fully covered.
Simmer on low heat, covered, for 2–3 hours, adding more water if needed.
Serving: Serve the Wallachian sarmale hot, with sour cream and homemade bread on the side. Hot peppers are also a popular option to accompany these flavorful sarmale.
Suggestion: Wallachian sarmale are especially aromatic and balanced in taste thanks to the combination of smoked meat and specific spices. They can also be cooked in the oven for a more intense flavor.
Enjoy!
4. Dobrogean Sarmale (Sarmalele Dobrogene)
In Dobrogea, the sarmale are smaller in size and served in larger quantities. The specificity of this region lies in the use of a higher proportion of rice compared to meat, and sometimes raisins are added for a slightly sweet note. Lamb meat is often used, and Dobrogean sarmale have a subtly exotic aroma thanks to Turkish culinary influences.
Here is a traditional recipe for Dobrogean sarmale, a unique version that combines Turkish influences with the distinctive taste of local ingredients.
Instructions:
500 g lamb (or a mix of lamb and beef)
200 g rice
2 large onions, finely chopped
1 carrot, finely grated (optional)
2 tablespoons oil for sautéing
1 tablespoon raisins (optional, for a slightly sweet flavor)
Salt and pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon cinnamon (optional, for a subtle oriental aroma)
1 bunch dill and 1 bunch parsley, finely chopped
Pickled cabbage leaves or vine leaves
200 ml tomato paste or broth
Bay leaves and peppercorns, for flavor
Instructions:
Preparing the leaves:
If using pickled cabbage, separate the leaves and rinse them in cold water to remove excess salt. If you prefer vine leaves, blanch them in boiling water for a few minutes to soften them.
Preparing the filling:
Heat the oil in a pan and sauté the onion until translucent. Add the grated carrot and cook for another 2–3 minutes.
In a large bowl, mix the lamb meat, rice, sautéed onion, raisins (if using), thyme, cinnamon, dill, parsley, salt, and pepper to taste. Combine the mixture well until uniform.
Forming the sarmale:
Place a spoonful of filling on each cabbage or vine leaf and roll carefully, sealing the ends to prevent them from opening during cooking.
Arranging and cooking the sarmale:
Place a layer of chopped cabbage (or vine leaves) at the bottom of a large pot. Arrange the Dobrogean sarmale in layers, interspersing with bay leaves and peppercorns.
Pour the tomato paste over the rolls and add water or bone broth until the sarmale are fully covered.
Simmer on low heat, covered, for 2–3 hours, adding more water if too much evaporates.
Serving: Serve the Dobrogean sarmale hot, with sour cream on the side and, optionally, hot peppers. Their distinct, slightly sweet flavor can be further enjoyed with homemade bread.
Dobrogean sarmale are a delicious combination of flavors and textures, reflecting the multicultural influences specific to the Dobrogea region. Enjoy!
5. Oltenian Sarmale (Sarmalele Oltenești)
The people of Oltenia are well-known for their love of spicy dishes, and Oltenian sarmale are no exception. These are made with pork meat and a bit of smoked meat, while the filling is enriched with a generous amount of hot peppers and garlic. Oltenian sarmale are smaller in size and carry an intense flavor, traditionally served with plenty of sour cream and, of course, with hot peppers on the side.
Here is a traditional recipe for Oltenian sarmale, famous for their strong flavors and the slightly spicy character specific to the cuisine of Oltenia.
Ingredients:
500 g minced pork
200 g smoked ribs (for an intense flavor)
200 g rice
2 large onions, finely chopped
2–3 garlic cloves, finely chopped
1 hot pepper (optional, for extra spiciness)
2 tablespoons oil for sautéing
1 egg (to bind the mixture)
Salt and pepper, to taste
1 teaspoon hot paprika (optional)
1 teaspoon dried thyme
1 bunch dill and 1 bunch parsley, finely chopped
Pickled cabbage leaves or fresh cabbage leaves
200 ml tomato paste or broth
Bay leaves and peppercorns, for flavor
Instructions:
Preparing the cabbage leaves:
If using pickled cabbage, rinse the leaves to remove excess salt and cut away the thick veins.
If using fresh cabbage, blanch the leaves in boiling water for a few minutes until softened.
Preparing the filling:
Heat the oil in a pan and sauté the onion until golden. Add the garlic and, optionally, the finely chopped hot pepper, and continue to cook for another 1–2 minutes.
In a large bowl, mix the minced pork, finely chopped smoked ribs, rice, sautéed onion and garlic, egg, paprika, thyme, dill, and parsley. Add salt and pepper to taste. Combine the mixture well until uniform.
Forming the sarmale:
Place a spoonful of filling on each cabbage leaf and roll carefully, sealing the ends to prevent them from opening during cooking.
Arranging and cooking the sarmale:
Place a layer of chopped cabbage at the bottom of a large pot. Arrange the Oltenian sarmale in layers, alternating with bay leaves and peppercorns.
Pour the tomato paste or broth over the rolls, then add water or bone stock until the sarmale are covered.
Simmer on low heat, covered, for 2–3 hours, adding more water if necessary.
Serving: The Oltenian sarmale are served with sour cream and, for extra authenticity, with hot peppers on the side. Their intense flavor, given by the smoked meat, garlic, and hot pepper, makes them an irresistible dish.
Oltenian sarmale stand out through their bold combination of seasonings, offering a rustic yet spicy culinary experience specific to the region of Oltenia.
6. Banat Sarmale (Sarmalele Bănățene)
The Banat region places a special emphasis on refinement, and the sarmale from this area are prepared with a combination of pork and beef meat, together with rice and sautéed onion. The Banat specialty lies in the addition of mushrooms in the filling, which give the sarmale a unique texture and a distinctive flavor. In addition, people from Banat prefer to add dill and sweet paprika for extra richness.
Here is a traditional recipe for Banat sarmale, renowned for their refinement and the addition of mushrooms, which provide a distinct aroma and a special texture.
Ingredients:
500 g minced pork
200 g minced beef
150 g mushrooms (preferably champignon), finely chopped
200 g rice
2 large onions, finely chopped
1 carrot, finely grated (optional)
2 tablespoons oil for sautéing
1 egg (to bind the mixture)
Salt and pepper, to taste
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 bunch dill and 1 bunch parsley, finely chopped
Pickled cabbage leaves or fresh cabbage leaves
200 ml tomato paste or broth
Bay leaves and peppercorns, for flavor
Instructions:
Preparing the cabbage leaves:
If using pickled cabbage, rinse the leaves to reduce excess salt and cut away the thick veins.
If using fresh cabbage, blanch the leaves in boiling water for a few minutes to soften them.
Preparing the filling:
In a pan, heat the oil and sauté the onion until translucent. Add the grated carrot (if using) and the finely chopped mushrooms, cooking them together until softened and the water released by the mushrooms has evaporated.
In a large bowl, mix the minced pork and beef, rice, sautéed vegetables, egg, thyme, paprika, dill, and parsley. Add salt and pepper to taste, then combine well until the filling is uniform.
Forming the sarmale:
Place a spoonful of filling on each cabbage leaf and roll carefully, sealing the ends to prevent them from opening during cooking.
Arranging and cooking the sarmale:
Place a layer of chopped cabbage at the bottom of a large pot. Arrange the Banat sarmale in layers, alternating with bay leaves and peppercorns.
Pour the tomato broth over the rolls and add water or bone stock until they are covered.
Simmer on low heat, covered, for 2–3 hours, adding more water if necessary.
Serving: The Banat sarmale are served hot, alongside sour cream and fresh bread. The aroma of the mushrooms, combined with the mixture of meat and spices, gives them a rich and distinctive flavor.
Banat sarmale are recognized for their delicate savor and the refined note brought by the addition of mushrooms. They are ideal for festive meals and for anyone who appreciates the culinary tradition of Banat. Enjoy!
7. Maramureș Sarmale (Sarmalele Maramureșene)
In Maramureș, sarmale are considered a festive dish, and smoked meat is an essential ingredient. They are prepared with a mix of pork and beef meat, while the rice is blended with dill and thyme for an authentic flavor. Maramureș sarmale are often cooked in a clay pot, which gives them a special savor. In some cases, they are prepared on a bed of chopped cabbage and vegetables to intensify the aromas.
Here is a traditional recipe for Maramureș sarmale, a savory and authentic dish from Maramureș, where smoked meat and slow cooking in clay pots are key to achieving a perfect taste.
Ingredients:
500 g minced pork
200 g minced beef
200 g smoked ribs (or another type of smoked meat)
200 g rice
2 large onions, finely chopped
1 carrot, finely grated
2 tablespoons lard or oil for sautéing
1 egg (to bind the mixture)
Salt and pepper, to taste
1 teaspoon dried thyme
1 bunch dill and 1 bunch parsley, finely chopped
Pickled cabbage leaves or fresh cabbage leaves
200 ml tomato paste or broth
Bay leaves and peppercorns, for flavor
Instructions:
Preparing the cabbage leaves:
If using pickled cabbage, rinse the leaves to remove excess salt and cut away the thick veins.
If using fresh cabbage, blanch the leaves in boiling water for a few minutes until softened.
Preparing the filling:
In a pan, heat the lard or oil and sauté the onion until golden. Add the grated carrot and cook lightly until softened.
In a large bowl, mix the minced pork, minced beef, finely chopped smoked ribs, rice, sautéed onion and carrot, egg, thyme, dill, and parsley. Add salt and pepper to taste. Mix thoroughly until the filling is well combined.
Forming the sarmale:
Place a spoonful of filling on each cabbage leaf and roll carefully, sealing the ends to prevent them from opening during cooking.
Arranging and cooking the sarmale:
In a clay pot (or a large pot), place a layer of chopped cabbage. Arrange the Maramureș sarmale in layers, alternating with bay leaves and peppercorns.
Pour the tomato paste over the rolls and add water or bone broth until the sarmale are fully covered.
Cook the sarmale slowly over low heat for 2–3 hours. Traditionally, they are prepared in a clay pot, either over a wood fire or in the oven, for an authentic flavor. Add more water if necessary during cooking.
Serving: The Maramureș sarmale are served generously with sour cream and, optionally, hot peppers. The intense flavor of smoked meat and the aromas developed through long cooking make these sarmale an unforgettable traditional delicacy.
Maramureș sarmale are perfect for holidays and special occasions, thanks to their careful preparation and rich ingredients. They capture the spirit of Maramureș through tradition and unique flavors. Enjoy!
8. Bucovina Sarmale (Sarmalele Bucovinene)
Bucovina has a special tradition when it comes to preparing sarmale, and these are famous for their refined taste and well-defined flavors. In this region, a mixture of pork and beef meat is used, and sometimes wild mushrooms are added to the filling. The spices used include dill, thyme, and garlic, while the Bucovina sarmale are usually served with rich sour cream. These sarmale are baked in the oven, and their flavors are enhanced by the addition of a generous amount of tomato broth.
Here is a traditional recipe for Bucovina sarmale, appreciated for their delicate yet rich taste, thanks to the combination of meat, mushrooms, and specific spices. Bucovina sarmale are oven-baked and are known for their intense flavors and fine texture.
Ingredients:
500 g minced pork
200 g minced beef (optional)
150 g mushrooms (preferably champignon or porcini), finely chopped
200 g rice
2 large onions, finely chopped
1 carrot, finely grated (optional)
2 tablespoons lard or oil for sautéing
1 egg (to bind the mixture)
Salt and pepper, to taste
1 teaspoon dried thyme
1 teaspoon sweet paprika (optional)
1 bunch dill and 1 bunch parsley, finely chopped
Pickled cabbage leaves or fresh cabbage leaves
200 ml tomato paste or broth
Bay leaves and peppercorns, for flavor
Instructions:
Preparing the cabbage leaves:
If using pickled cabbage, rinse the leaves to reduce the salt and cut away the thick veins.
If using fresh cabbage, blanch the leaves in boiling water for a few minutes, until they become soft and flexible.
Preparing the filling:
In a pan, heat the lard or oil and sauté the onion until golden. Add the grated carrot and finely chopped mushrooms, cooking until softened and the water released by the mushrooms has evaporated.
In a large bowl, mix the minced pork and beef, rice, sautéed vegetables, egg, thyme, dill, and parsley. Add salt and pepper to taste, and combine the mixture well until uniform.
Forming the sarmale:
Place a spoonful of filling on each cabbage leaf and roll carefully, sealing the ends to prevent them from opening during cooking.
Arranging and cooking the sarmale:
At the bottom of a large pot, place a layer of chopped cabbage or leftover leaves. Arrange the Bucovina sarmale in layers, alternating with bay leaves and peppercorns.
Pour the tomato paste or broth over the rolls, then add water or bone stock until the sarmale are fully covered.
Cover the pot and cook the Bucovina sarmale in the oven at low temperature (around 150–160°C) for 2–3 hours, allowing the flavors to develop. Check periodically and add more water if necessary.
Serving: The Bucovina sarmale are served hot, with plenty of sour cream and, optionally, hot peppers. Cooked slowly, the flavors of the ingredients blend together, while the mushrooms add a special note.
Bucovina sarmale represent the elegance and refinement of the Bucovina region, making them a perfect delicacy for festive meals or family gatherings. They stand out with their fine texture and rich aromas, becoming an unforgettable dish. Enjoy!
Each type of sarmale represents a small culinary story of the region from which it originates, reflecting local traditions and ingredients. Regardless of the area, sarmale remain one of the most cherished dishes in Romanian cuisine, united by the same basic ingredients, yet personalized through unique cooking styles.
Why are sarmale a symbol of Romanian cuisine? Sarmale are one of the most beloved traditional Romanian dishes because of their versatility and regional diversity. Each region of Romania adds its own distinctive touch to the recipe, incorporating local ingredients and specific techniques. They are more than just food; they are a symbol of hospitality, often served during holidays and special events, bringing families and communities together around the table.
What is specific to Moldavian sarmale? Moldavian sarmale stand out through their simplicity and authentic taste. They are made with pork, rice, and onion, flavored with thyme and dill. In Moldova, the sarmale are usually larger in size and are often served with sour cream and hot peppers to enhance the flavor. Their preparation emphasizes the balance between the taste of the meat and the delicacy of the pickled cabbage leaves.
What makes Transylvanian sarmale unique? In Transylvania, sarmale are distinctive because of the use of smoked meat, such as ribs or ham. This gives them a rich aroma and intense flavor, complemented by spices like sweet paprika and thyme. Transylvanians prefer to cook the sarmale slowly, either over low heat or in the oven, to allow the flavors to blend. Serving them with sour cream is a mandatory tradition in this region.
How does Turkish tradition influence Dobrogean sarmale? Dobrogea, with its Turkish influences, brings an exotic note to sarmale. These rolls are smaller in size, and the filling often includes raisins or lamb meat, along with a larger proportion of rice compared to other regions. Sometimes vine leaves are preferred instead of cabbage leaves. The slightly sweet flavor, combined with subtle spices, makes Dobrogean sarmale a truly unique dish.
Why are Oltenian sarmale considered the spiciest? People from Oltenia love bold dishes, and their sarmale reflect this passion. They are prepared with hot peppers and garlic, offering an intense and slightly spicy taste. Pork meat is commonly used, sometimes combined with smoked ribs, and the rolls are smaller compared to those in other regions. Sour cream and hot peppers are always present at the Oltenian table.
How do mushrooms enhance the flavor of Banat sarmale? Banat takes pride in its sophisticated sarmale, where mushrooms are a key ingredient in the filling. They add a pleasant texture and a subtle aroma that blend perfectly with pork and beef. Cooked slowly and flavored with thyme and paprika, Banat sarmale are perfect for festive meals thanks to their refinement.
What is the secret of Maramureș sarmale? The hallmark of Maramureș sarmale lies in the use of smoked meat and slow cooking, often in a clay pot. These sarmale have an authentic flavor and are seasoned with thyme, dill, and bay leaves. Cooked on a bed of chopped cabbage, they develop an intense savor, while the smoked meat adds a special depth to the dish.
What makes Bucovina sarmale unique? Bucovina emphasizes elegance and well-defined flavors. Bucovina sarmale may include wild mushrooms, such as porcini, which add a distinctive texture. They are oven-baked, with tomato broth used generously to intensify the flavors. Their taste is delicate, while rich sour cream is an indispensable accompaniment.
What are the main differences between sarmale cooked with pickled cabbage and those with vine leaves? Sarmale made with pickled cabbage have a more sour and intense taste due to the fermentation of the leaves, and they are preferred in most regions of Romania. Vine leaf sarmale, specific to Dobrogea and influenced by Turkish tradition, have a more subtle aroma and a finer texture. Both versions are delicious, and the choice depends on personal preference and regional traditions.
How can the preparation of sarmale become a family experience? Making sarmale involves several steps – from preparing the leaves and filling to rolling and cooking them – which makes it ideal for involving the whole family. Each person can take a role, from cleaning and preparing vegetables to shaping the rolls. This not only speeds up the process but also creates cherished memories, especially during the holidays.
