Bringing Romania to your table: Stuffed Vine Leaves (Sarmale) - A Traditional recipe

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground pork

Lean turkey reduces fat while ground pork is often less expensive.

vine leaves

🥗Healthier: cabbage leaves

💰Cheaper: collard greens

Cabbage leaves are easier to find and can be a healthier option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon offers a lower-fat alternative.

In a large bowl, combine minced meat, diced onion, rice, salt, pepper, half of the chopped parsley and dill, onion powder, Khucharek seasoning, smoked paprika, and oil. Mix well and taste for seasoning.

Prepare the pot by adding a layer of diced smoked sausage or chorizo at the bottom, followed by a layer of vine leaves (use ripped ones if available).

Stuff each vine leaf with about 1 tablespoon of the meat mixture, then roll tightly, tucking in the sides.

Arrange the stuffed vine leaves in the pot, layering them in a circular pattern until all are placed.

Once all stuffed vine leaves are in the pot, add the chopped tomatoes and enough water to cover them. Season with salt, pepper, and sprinkle the remaining dill and parsley on top.

If any vine leaves are left, cover the top layer with them. Cook on low heat for about 1 hour or until the rice is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary