Mămăligă cu Brânză și Sărmăluțe de Post
A comforting vegetarian meal featuring creamy polenta (mămăligă) served with small, flavorful cabbage rolls (sărmăluțe) filled with a mixture of grains and vegetables.
🧂 Ingredients
- 200 g Polenta (cornmeal)
- 800 ml Water
- 1 tsp Salt
- 50 g Butter
- 150 g Feta cheese or Telemea(crumbled)
- 12-16 large Sauerkraut leaves(from a whole head, tough veins removed)
- 100 g Rice(rinsed)
- 1 medium Onion(finely chopped)
- 100 g Mushrooms(finely chopped)
- 1 medium Carrot(grated)
- 2 tbsp Dill(chopped)
- 2 tbsp Parsley(chopped)
- 1 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 200 ml Vegetable broth or water
- 1 tsp Smoked paprika
- to taste Salt and pepper
👨🍳 Instructions
- 1
Prepare the filling: Sauté the chopped onion in 2 tbsp of vegetable oil until softened. Add the chopped mushrooms and grated carrot, cook until tender. Stir in the rice, chopped dill, parsley, and tomato paste. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- 2
Prepare the cabbage rolls: Lay a sauerkraut leaf flat. Remove any tough center vein. Place about 1-2 tablespoons of filling near the base of the leaf. Fold in the sides, then roll up tightly to form a small roll.
- 3
In a pot or Dutch oven, heat the remaining 1 tbsp of vegetable oil. Add a layer of chopped sauerkraut (if you have extra) or a few reserved sauerkraut leaves at the bottom to prevent sticking.
💡 Tip: This layer adds extra flavor and prevents the rolls from sticking. - 4
Arrange the cabbage rolls snugly in the pot. Pour in the vegetable broth or water, ensuring the rolls are mostly submerged. Stir in the smoked paprika.
- 5
Bring to a simmer, then cover and cook on low heat for 1 to 1.5 hours, or until the cabbage is tender and the rice is fully cooked. Check periodically and add more liquid if needed.
💡 Tip: Low and slow cooking is key for tender rolls. - 6
Meanwhile, prepare the mămăligă: Bring water and salt to a boil in a heavy-bottomed pot. Gradually whisk in the polenta, ensuring no lumps form. Cook, stirring constantly, until very thick and smooth, about 20-30 minutes.
💡 Tip: Use a wooden spoon for stirring, as it's easier to manage the thick consistency. - 7
Stir in the butter and crumbled feta cheese into the mămăligă until well combined and creamy. Season with salt and pepper if needed.
- 8
Serve the hot mămăligă topped with the cabbage rolls and some of their cooking liquid. Optionally, serve with a dollop of sour cream.
💡 Pro Tips
- ✓Ensure your sauerkraut leaves are pliable; if they are too stiff, you can briefly blanch them in hot water.
- ✓The filling can be varied; other grains like bulgur or quinoa can be used instead of rice.
- ✓For a richer flavor, a small amount of sautéed leek can be added to the filling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few tablespoons of tomato sauce to the cooking liquid for the cabbage rolls.
- Serve with a side of pickled mushrooms.
- For a non-vegetarian version, the filling can include finely minced mushrooms and a small amount of smoked tofu or vegetarian sausage.