Sarmale de Post (Vegan Cabbage Rolls)
A Lenten version of the beloved Romanian cabbage rolls, filled with a savory mixture of rice, vegetables, and herbs, simmered in a flavorful tomato broth.
🧂 Ingredients
- 1 head Large pickled cabbage heads(about 1.5-2 kg)
- 200 g Rice(long grain, rinsed)
- 2 medium Onions(finely chopped)
- 1 large Carrots(grated)
- 1 medium Bell pepper(finely chopped (any color))
- 2 tbsp Tomato paste
- 4 tbsp Vegetable oil
- 0.5 cup Dill(fresh, chopped)
- 0.5 cup Parsley(fresh, chopped)
- 1 tsp Smoked paprika
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 500 ml Water or vegetable broth
- 100 ml Sauerkraut juice or tomato juice(optional, for extra flavor)
- 10 leaves Cabbage leaves(from the head, for lining the pot)
👨🍳 Instructions
- 1
Gently separate the cabbage leaves from the head. Carefully cut out the thick central rib from each leaf. If leaves are too large, cut them in half. Chop any remaining cabbage scraps finely.
- 2
In a large pan, heat the vegetable oil over medium heat. Sauté the chopped onions until translucent, about 5-7 minutes. Add the grated carrots and chopped bell pepper, and cook for another 5 minutes until softened.
⏱️ 12 minutes - 3
Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the rinsed rice, chopped cabbage scraps, dill, parsley, smoked paprika, salt, and pepper. Mix well to combine. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
- 4
Remove the pan from the heat. Let the filling cool slightly. Spoon about 2-3 tablespoons of filling onto the wider end of each cabbage leaf. Fold the sides of the leaf inwards, then roll up tightly from the base to create a neat parcel.
- 5
Line the bottom of a large, heavy-bottomed pot or Dutch oven with the reserved cabbage leaves. Arrange the stuffed cabbage rolls snugly in the pot, seam-side down, in layers.
- 6
Pour the water or vegetable broth over the cabbage rolls. Add the sauerkraut juice or tomato juice, if using. The liquid should almost cover the rolls. If not, add a little more water or broth.
- 7
Cover the pot tightly with a lid. Bring to a simmer over medium heat, then reduce the heat to low and cook for at least 2 hours, or until the cabbage is very tender and the rice is fully cooked. Check occasionally and add more liquid if it becomes too dry.
- 8
Serve hot, with a dollop of vegan sour cream or a side of polenta, if desired.
💡 Pro Tips
- ✓Ensure the cabbage leaves are pliable. If they are too stiff, you can briefly blanch them in hot water.
- ✓Don't overfill the cabbage leaves, as the rice will expand during cooking.
- ✓The longer the sarmale simmer, the more flavorful they become. They are often even better the next day.
- ✓For a richer flavor, you can add a few smoked or dried mushrooms to the filling.
🔄 Variations
- Use sauerkraut leaves instead of pickled cabbage for a tangier flavor.
- Add finely chopped mushrooms or walnuts to the filling for added texture and depth.
- Incorporate a pinch of marjoram for an authentic Romanian touch.