Comments on: Sarmale Recipe Success!

By: Gabi

Gabi — Wed, 02 May 2012 16:14:33 +0000

thanks SO MUCH for the detailed tips! These are PRECIOUS! I think I loved it so much that I will actually try your recipe.

thanks AGAIN!

By: julian

julian — Sun, 15 Apr 2012 09:29:26 +0000

Try this for authentic original Sarmale best never had better in my life!
Do not use onion or garlic nor bay leafs! nothing is pre cooked! never use fresh cabbage use sauerkraut leafs heads you get from Deli!
Wash and soak the leafs before u use them very important!
Make sure the meat mixture is very sloppy and taste it before you roll them for seasoning then spit it out! Never use any form of stock in the mince or the sauce! Very important to use black pepper corn about 8-12 peppercorns in the sauce the sauce should be almost transparent pink in color not RED! Mix your rinsed rice uncooked in the mince mixture along with two tablespoons of tomato puree I never use paprika!
Do not use more than half cup of rice to your mince mixture medium or large grain!
Do not use olive oil only sunflower oil or vegetable!
Use bacon in between layers! no flour is used in this dish!
Bring to boil always shaking the pot so they do not stick or burn then drop your heat to lowest! there should be a plate on top and lid!
cooking time is not less than 2 hours from the time you turn the heat down!
They should be served with French cream or sour cream and polenta on the side! When cooking make sure the sauce just covers the the top row!
I only use pork and beef mince same quantity!
This is the original traditional and best Sarmale recipe that kicks ass my Romanian mother that passed away last year bless her soul taught me this way! never encountered better recipe in my life or tasted better!
Even back in the old country she was famous for her Sarmale!
Please enjoy!!!!!!!!!
from Australia

By: Gabi

Gabi — Tue, 27 Dec 2011 16:28:17 +0000

Sabrina! Thanks for the comment! Curious to know of that Bulgarian sauerkraut brand. We have all sorts of ethnic groceries in Chicago, so there’s a good chance I can find it. And you are RIGHT! It is never as good as in Romania. Craciun Fericit si La multi ani la fel!

By: Gabi

Gabi — Tue, 27 Dec 2011 16:25:24 +0000

Hahahahaha – that makes much sense! Thanks for posting!

By: Sabrina

Sabrina — Sun, 25 Dec 2011 21:48:46 +0000

Hi!
Merry Christmas and a happy new year!
I was born in Brasov, Romania, but I live in Toronto. I have no big problems finding pickled cabbage here, although nothing compares to what I had in Romania. I tried different vacuum packed sauerkraut, but I found a Bulgarian brand that brings pickled cabbage foils packed in stacks in glass jars, and I am quite OK with it. I buy these in Highland farm, a superstore that has some European type of food. Sauerkraut is also available in Polish/Romanian stores. For this Christmas I did 3 medium pots with sarmale. I also baked two “cozonaci cu nuca”.
Happy to discover your blog.
Craciun fericit! La multi ani!

By: Maria

Maria — Sun, 25 Dec 2011 02:54:18 +0000

Re: Your mama would always make it better”

This reminded me of a “fable” my mom used to tell and laugh many times while growing up.
There was a newly wed girl who would slave over the stove all day long to cook the best she can for when her husband would come from work.
He would eat, but at the end would tell her with dissapointment: “Is OK but just not as good as my mom used to make”:(
One time she was a little behind and hurried to cook and clean and whatever else and she just forgot about the dinner cooking on the stove. By the time she remembered it was burned up and too late to start another one, so with shame and sorrow she just did the best she could and served the dinner when he came home. She was ready to face another dissapointment from him. He ate, licked his fingers and said: “Now THIS is the best I ever tasted, just like my mom used to make!!!”

By: Gabi

Gabi — Wed, 16 Nov 2011 19:05:56 +0000

Hi Costin – Hard to tell where to find those foods shipped to you. My best bet is to find somebody around you to kook those. Here’s a link to a Cozonac recipe as I know it: http://www.bucatarmaniac.ro/2011/02/cozonac-simplu.html
Hope it helps!

By: Gabi

Gabi — Wed, 16 Nov 2011 18:09:48 +0000

You are very right! My sarmale won’t turn as right as I remember them, once because you need the right ingredients that were grown regionally in the country. Second your Mama would ALWAYS make it better, period! lol… I think the main issue to overcome here is to find the right varza murata.

By: Gabi

Gabi — Wed, 16 Nov 2011 18:02:08 +0000

Hi Jennifer. I am trying to guess what was that white sauce. Can it be tzatxiki sauce? If yes, that’s more of a Greek cuisine dish than ROmanian. Just guessing…

By: Gabi

Gabi — Wed, 16 Nov 2011 17:55:29 +0000

Buna dimineata (here)! Thanks for the comment! You are doing great in Romanian – keep it going. A successful sarmale dish will validate you at least a 75% Romanian!