Sarma with Polenta (Mamaliga)
70% autentično · Romanian/Moldovan
A variation of Sarma popular in Romania and Moldova, where the cabbage rolls are served alongside or mixed with creamy polenta (mămăligă), offering a different textural and flavor profile.
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Sastojci
- Fermented cabbage leaves (whole)1 kg
- Ground pork400 g
- Ground beef400 g
- Short-grain rice120 g
- Onion, finely chopped1 large
- Smoked bacon or ribs150 g
- Tomato paste2 tbsp
- Paprika (sweet)1 tbsp
- Dill, chopped (for filling and garnish)2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cornmeal (for polenta)200 g
- Milk or water (for polenta)800 ml
- Butter (for polenta)50 g
- Sour cream (for serving)optional
Koraci
- 1
Prepare the sarma filling: Sauté half the onion in a little oil. Combine ground meats, uncooked rice, sautéed onion, tomato paste, paprika, chopped dill, salt, and pepper. Mix thoroughly.
- 2
Assemble the sarma rolls: Separate cabbage leaves, trim ribs. Fill each leaf with the meat mixture and roll tightly.
- 3
Cook the sarma: Layer chopped cabbage, smoked bacon/ribs, and sarma rolls in a heavy pot. Add water and tomato paste. Simmer for 3-4 hours until tender.
- 4
Prepare the polenta: While sarma simmers, bring milk/water to a boil. Gradually whisk in cornmeal. Cook, stirring constantly, until thick and smooth. Stir in butter and salt.
- 5
Serve: Ladle a generous portion of creamy polenta into a bowl or plate. Top with several sarma rolls and some of the cooking liquid. Garnish with fresh dill and a dollop of sour cream if desired.
