Sarmale Moldovenești

Name: Sarmale Moldovenești
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 8 servings
Cuisine: Moldova
Ingredients: 1 jar preserved sour cabbage leaves; 1 lb ground pork; 1/2 cup rice; 1 onion, diced; 2 tbsp chopped dill; 1 tsp dried thyme; Salt and black pepper; 1/2 lb smoked bacon; 2 tbsp tomato paste; 2 bay leaves; Sour cream and polenta, for serving

8 servings60 min prep150 min cookMedium Moldova

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The Story Behind It

The Tale of Sarmale Moldovenești

Story updated September 17, 2026

Sarmale, cabbage or grape leaves stuffed with meat and rice, belong to the dolma family of stuffed-leaf dishes that spread widely through the Ottoman Empire. Moldova's version is typically simmered with smoked pork and served alongside sour cream and cornmeal mămăligă, a pairing distinctive to Moldovan and Romanian tables.

Ingredients

Scale:· 8 servings

1 jar preserved sour cabbage leaves
1 lb ground pork
1/2 cup rice
1 onion, diced
2 tbsp chopped dill
1 tsp dried thyme
Salt and black pepper
1/2 lb smoked bacon
2 tbsp tomato paste
2 bay leaves
Sour cream and polenta, for serving

Instructions

1Separate the cabbage leaves and trim the thick center ribs.
2Mix ground pork, rice, onion, dill, thyme, salt, and pepper for the filling.
3Place a spoonful of filling near the base of each leaf, fold in the sides, and roll into tight small bundles.
4Line a pot with extra cabbage and pieces of smoked bacon, then pack the rolls in tightly.
5Whisk tomato paste into water to cover, pour it in, and add bay leaves.
6Cover and simmer gently for 2 to 2 1/2 hours until very tender.
7Serve hot with sour cream and mămăligă (polenta).

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