The traditional recipe is made with pickled cabbage, the fresh one is less common. I think the author chose it because outside Romania its harder to find the pickled one. I very much appreciate that she made the efforts of cooking in a traditional suit. This is a really difficult challenge!
You can use grape leafs maybe instead of pickled cabbage, different taste but still yummy :) I am in Bucuresti right now.... I love Romania, the food is sooooooooooooooo good and fresh here :)
I lived all over Romania for a couple years in the mid-90's, and I don't remember them using a lot of dill in their sarmale. I remember they used a little dill, and a couple herbs called "leustean" and "cimbru", which I believe are lovage and savory. In the US I sometimes replace them with chervil and thyme, which are easier to get here and produce a flavor that is close enough. I also remember them putting grated carrot in with the meat mixture. Lastly, a thin slab of "ceafa afumata", which is smoked pork fatback (you can substitute American-style bacon for this) was usually laid in the bottom of the cooking vessel, both to add flavor and to prevent any cabbage leaves on bottom from burning. Pretty much every country in Eastern Europe has some sort of a dish that is a stuffed cabbage or grape leaf filled with meat, rice, veggies or a combination of those. Greece has dolmades, Russia has golubtsi, Armenia has tolmas and Turkey has dolmat. I remember the ones from Armenia and Greece having a lot of dill. The Greek ones are generally made with a grape leaf and just have rice and veggie filling. The Armenian ones were made with chicken and duck, I think. The Russian ones were all beef and had loads of garlic. The Turkish ones were made with lamb and had roasted pinenuts and couscous instead of rice. But everywhere I went, I could reliably find some sort of stuffed pickled leaf, braised in a flavorful broth, filled with meat, grains and veggies. Each country's version had its own distinct character, but also a lot of similarities with their neighbors. They were all delicious and well worth exploring. So I guess if I have one recommendation for everyone watching this video, check out the recipes from every country, try them all, then get creative and come up with your own version. Considering how many versions already exist, it's pretty clear that there's really no wrong way to do it. So make it your own and enjoy!
As an experienced and passionate amateur cook I advise anyone who tries to this recipe for the first time to add a little bit of water (about a tea cup) in the pot to prevent burning the bottom lair of cabbage, happens often if you don't have the proper kind of pot (observe how thick is the one used in the video). Alternatively you can cook this recipe in the oven using a ceramic or tempered glass pot for about 30 minutes, doesn't change the taste and is less likely to go wrong.
I can't believe that you would make our delicious Sarmale recipe on camera. I am so proud of being Romanian right now, because I read a lot of positive comments about making Sarmale from another people from another countries who would like to make Sarmale.
+Donal Skehan all Balkan people have this kind of food. Its very popular to prepare for big family celebration, Christmas or New Year. In Serbia or Croatia we prepare this with picked cabbage (sauerkraut) leaves. We call that Sarma. Nice recipe, greetings from Serbia & happy New Year :)
Loved this! My Mother (Romanian) used to make them at every special occasion! She was a wonderful cook and I miss her dearly! Thank you for bringing back such great memories!!! Side Note: We used to eat ours with some horseradish... delicious addition!
Got tomorrow off. So I made them today. Delicious. Made the rolls a little bit bigger. 1 leaf = 2 rolls. The smoked meat is really great in it. Like to use that, too. Cabbage or Sauerkraut, it fits right in. Polenta is easily enough to make and goes well with the rest. My friends stuffed their faces good! THX again. Greets from Munich.
@@doinaraducu2082 Well no, it's spanish imported into english, so then we can use the romanian word and the english speaking populations will used the romanian word over time...why sell ourselves short and use a spanish word for something in english when we've got a romanian word...just like risotto or paninni etc aren't english words but are imported.
OMG!! thank you for this recipe! that is my favorite dish, my grandmother used to prepare it when she was alive, and unfortunately I did not manage to learn the recipe before she died .. Thank you!
Great recipe!!! I love your national costume!!! I am from Moldova, have not been back there for more than 5 years, did not realize I was that bad homesick until now :) Thank you for the video!!!
We have something similar in Poland. It's called Gołąbki and it is literally my favourite dish ever. I could eat them every day and never get sick of :D
My parents made these every Christmas, they are sadly no longer with us, but I will honor their memory by making this for my own children using your wonderful recipe. mulțumesc si să ai un Crăciun fericit🎄 0:02
@@vivarantx Why? The only bad thing can be too much animal fat, but you can make it without fat, only meat. Cooking by boiling is healthy, or at least much better that other methods. Maybe too much salt is unhealthy too. Other than that I can't see what is unhealthy.
@@vivarantx , why? I would like to know your answer. Usually, we are doing the sarmale with the cabbage from the choucroute “lactofermentated cabbage” with lot of probiotics! In late spring, there is no more “varza acra “ and we use the new cabbage! You can do it for vegan - stuffed with rice!
Wow, this video and recipe look amazing! I love the traditional feel of the video and music, it goes great with the traditional food. Super big thumbs up :-)
Ho assaggiato il Sarmale qui a Milano a giugno al padiglione della Romania all'Expo 2015. Buonissimo !! Grazie per il video. I tasted Sarmale here in Milano in june in Romania Hall in Expo 2015. Yummy !!! Thanks for the video !
i had a romanian boyfriend i got a son with. just remember some romanian recipe’s so i decided to come here to watch how this is prepared. good job. i am trying this.
Deci nu imi vine sa cred ca urmaresc acest canal de atata timp si habar nu aveam ca e romanesc... foarte tare. imi plac foarte mult retetele voastre, iar acum ca stiu ca sunteti romani ma uit cu mai mare placere
Thank you for doing sarmale recipe and for wearing ia! In Romania we use to do this type of food mostly on Christmas, actually is a Romanian dish made with pork, and that is he difference between Romanian sarmale and Turkish dolma. I am an old subscriber of your channel and it was such a surprise to see you do them.
This dish is also called "sarma" in Turkey. Sarma comes from the verb "sarmak", which means to roll. Dolma comes from the verb "dolmak", which means "to get filled". So, filled pepper, eggplants, tomatoes etc. are dolma. Rolled wine leafs, cabbages etc. are sarma.
Nu stiam ca esti romanca, am aflat citind cateva comentarii. Felicitari pt acest canal, il urmaresc cu drag din vara. (Btw. Si eu sunt din Ardeal- Alba iulia) Mult succes!!
+Home Cooking Adventure sa stii ca macaronsi tai sunt minunati, i-am facut de revelion si toata lumea i-a adorat!Spor la treaba ca esti foarte buna in ceea ce faci!
This is an excellent recipe I made it this evening and they were outstanding I would've never thought to add the diced sautéed onions to the meat mixture excellent idea
Citind comentariile de mai jos am vazut ca sunteti romanca. Urmaresc canalul acesta de mai bine de un an, iubesc retele, modul in care sunt filmate si muzica rafinata, o placere sa gatesc ascultand-o. Am incercat multe retete si inca mai am tort de vanilie cu mascarpone si zmeura, delicios, racoros si nu foarte dulce. Multumesc pentru inspiratie.
My mom makes these with pickled cabbage and also grape leaves and no dill, although I've had them with dill before and absolutely loved it!! And she also makes them in the oven with alot less water and they are perfect!! My husband is American and it took him years to try it because he'd always say I know I won't like it. Finally, he did try it and was mad at himself for not trying it sooner! He absolutely loves them!!
I've never thought that somebody will make our traditional dish for Christmas & more. Congratulations!! I've did it very well. Hello from Romania!!! :*
+Maria Petre Salut Maria:) Si noi suntem romani.. am vrut de mult sa incerc si o reteta traditionala romanesca si ma bucur ca a fost asa de bine primita
I had this at a restaurant in Cluj & have been craving it ever since I got back home to Australia. I've seen a few different variations on UA-cam, but this one looks the most like the one I tried.
oh girl, I love your cooking :) SARMA is something special in my country and I'm glad to see your Romanian version! Also liked the folk blouse and the music, authentic performance :) ...you have so many interesting comments down...:) :) :)
Ive been making these for years after learning the recipe from my childhood friends mom. She taught me to mix the diced cabbage with sauerkraut but the rest is very close to the same. I add some vegeta to the broth too.
Ardeleanca fiind, pot spune ca exact asa fac si eu sarmalele, iar acestea cu varza dulce ne plac indeosebi.Felicitari pt tot ceea ce gatesti, ai retete f bune si ma bucur ca esti romanca!
Wauuuuu felicitarile mele!!!! Eu traiesc in Italia si va urmaresc retelete !!!!!! Am aflat acum spre bucuria mea ca sunteti romanca!!!! Toate cele bune si complimenti "per la bravura":-)))!
Sa inteleg că sunteți Românași get beget? Splendid! Bănuiam ca sunteți europeni, polonezi sau ucrainieni ! Nu știam eu de ce sint atrasa de Rețetele voastre! Hai la mai mare! Sa se ducă vestea! Va mulțumesc pentru calitatea filmelor Dvs: - sobrietate in prezentare, fara a se întinde la vorba, totul clar, net si precis, cum e vorba noastră! - mici detalii care-ți pregătesc digestia, cum spune francezul “le plaisir de l’oeil avânt celui du palais” - si te cufunda si mai abitir in atmosfera țării care e reprezentată! Țambalul m-a dat pe spate! Blidurile de lut smălțuit Aferim, bre!
That’s exactly how the Romanian side of my family made them except grandma Dragomire used picked cabbage. My Russian grandma Lubnick use to put her cabbages in oak barrels to pickle them up to 3 months. These were made without tomatoes. I we called them galushta.and holopchi. I wish I was there to eat the finished product!!!!! Looks sooooo good!!!
I meant to send this to you last week when I made this. Here's the back story. My car broke down. A lady who is Romanian gave me & my family a ride home which was an hour out of her way. I did some research on your culture & found that this is both a traditional &popular dish. I thought that I would attempt to say, "Thank you" with your rendition of the dish. I had to make some changes because she's also Jewish & married to a Jew. So instead of using smoked pork ribs I used smoke chicken breasts. Instead of ground beef I decided to use a plant-based pea protein ground "Turkey-less" meat loaf. For the Cabbage roll I seasoned the "meat-less" loaf with Hungarian Paprika. For the smoked chicken breasts I searched it with smoked Paprika. That's the back story. Now here are the results. I have included the text exchange that her husband and I had. Husband- Kip, that sarmaleh is delicious. Me- Bless you! I really wanted to thank both of you for your help in getting me & my family home. It turns out that the overheating was due to a blown head gasket. So it wasn't going anywhere. No onto more pressing matters. The cooking- are you being serious or polite? This was my first time making it. I was a little nervous in that I uncovered the chicken & it may have dried out. I really would like it if you gave me your most honest feedback. It will help me for next time. For example, did Elizabeta like it & think that it tasted like it was supposed to taste? What did she say? (In my most British accent sounding like Sherlock Holmes) Data! Man, I need data! Lol! Husband- My feedback - The sarmalleh was even tastier than my mother-in-laws (that stays between us) in that it was more flavorful. But I do like how she uses thinner cabbage, the thinker cabbage is hard to get through. But the overall taste was great. Chicken was a little dry, but still tasty. Beti’s feedback - it was excellent. Tasted authentic! Me- Thank you VERY MUCH! I will use that feedback for next time. Husband- But seriously Kip, I took a bite of it, looked at Beti, and was like, "This is better than your mom's sarmalleh." But if I ever hear you utter those words in public I was straight deny it! 🤣 I will deny it*. Me- Okay. I will try... but no promises. Husband- Haha! Today, the wife came up to me and said, "Kip, thank you. You went overboard because I never expected it. It was so authentic that I don't want to admit it but it was better than my mother's." I responded by saying, "I'm so glad that you liked it. But I received the bigger blessing because I have learned a new culture's food & now I can 'go' to Romania anytime I want!" So, there you have it.
What a coincidence, I made the Serbian version of this dish for New Years eve today.The main difference is that we use sour cabage instead of fresh and we also don't cut our leaves.We make big, bulky,heavy,plate shettering sarmas that you have to cut with a knife,lol. Probably will try this recepie one day.
Bojan T. In Romania sour cabbage leafs are also used. During summer also grapes leafs are used. I think she used fresh cabbage leafs for the western audiences, who probably will not be able to find sour cabbage leafs in their countries.
+Undead Unicorn we mostly use sour/pickled cabbage in Serbia when we make sarma, but sometimes I opt for fresh cabbage especially living in Belgium where sour cabbage is not easy to find. Both are equally delicious. We even use grapevine leaves or swiss chard. Many variations to explore and enjoy.
...And I would like to take this opportunity to thank the kook for her time and effort making this recipe. this video transported me to the world of happiness and good taste. Congratulations, and please keep been yourself, many of us appreciate your video sharing. you made me feel wonderful. Juan Martin Santoni
Wow, this makes so much more sense. This recipe looks a lot better, idk what scam recipe I found on the interent but they had me boiling these things for like 4 hours in tomato juice and they would always come out like crap (wish I could post a pic so you guys could see how bad they look). You can hardly pick them up without them falling apart, forget about trying to pick them up with a fork. Gonna use this recipe next time for sure. Thanks.
Wow nice choice..greetings from Romania✌🏻️ i watch your videos, I like your recipes..so nice I like your choice this time, "sarmale" are one of my favorite romanian dish..HNY!
Ma taught me to trim leaves different. Use sharp paring knife..slice thick part, slicing along the spine of leaf from green part down to white end just making it thinner, leaving a larger leaf whole; for larger stuffed cabbage. Instead of cutting it away you make it thin, flexible, cooking easier, faster. Trust me it works, then that nice guy, going to see that "real huge one" cabbage roll, and come by and see you again, and again. Your meat, and rice with paste and dill😵soooo good. Thank you again
Beautiful recipe. It is so original, I always wonder where you get your inspiration from. Do continue, your videos are definitely worth the wait. thank you!
I am Filipino and I love this dish 😍 my Romanian work mom makes this dish from time to time ❤️❤️
Glad you like them :)
The traditional recipe is made with pickled cabbage, the fresh one is less common. I think the author chose it because outside Romania its harder to find the pickled one. I very much appreciate that she made the efforts of cooking in a traditional suit. This is a really difficult challenge!
TheAristocat
Vara, in Moldova se foloseste vita de vie.
Dave Kent vara sarmalele se fac cu farza dulce (proaspata)si ca secret sa nu iasa dulci se pun la fiert cu o ceasca de bors..😉😉
I am glad she made it with the fresh cabbage! I hate the pickled cabbage!
You can use grape leafs maybe instead of pickled cabbage, different taste but still yummy :) I am in Bucuresti right now.... I love Romania, the food is sooooooooooooooo good and fresh here :)
de fapt, varza de la putina (sauerkraut)
Wow what a beautiful video. The music, ingredients, traditional clothing, its all so perfect and it does romania justice.
Love my country 😍 ROMANIA is here
i like romanian songs
macare buna si femei frumose
Punjab Singh really?
My family is originally from the city of Iasi
Daiana Căldăraru astia canalului is romani
I lived all over Romania for a couple years in the mid-90's, and I don't remember them using a lot of dill in their sarmale. I remember they used a little dill, and a couple herbs called "leustean" and "cimbru", which I believe are lovage and savory. In the US I sometimes replace them with chervil and thyme, which are easier to get here and produce a flavor that is close enough. I also remember them putting grated carrot in with the meat mixture. Lastly, a thin slab of "ceafa afumata", which is smoked pork fatback (you can substitute American-style bacon for this) was usually laid in the bottom of the cooking vessel, both to add flavor and to prevent any cabbage leaves on bottom from burning.
Pretty much every country in Eastern Europe has some sort of a dish that is a stuffed cabbage or grape leaf filled with meat, rice, veggies or a combination of those. Greece has dolmades, Russia has golubtsi, Armenia has tolmas and Turkey has dolmat. I remember the ones from Armenia and Greece having a lot of dill. The Greek ones are generally made with a grape leaf and just have rice and veggie filling. The Armenian ones were made with chicken and duck, I think. The Russian ones were all beef and had loads of garlic. The Turkish ones were made with lamb and had roasted pinenuts and couscous instead of rice. But everywhere I went, I could reliably find some sort of stuffed pickled leaf, braised in a flavorful broth, filled with meat, grains and veggies. Each country's version had its own distinct character, but also a lot of similarities with their neighbors. They were all delicious and well worth exploring. So I guess if I have one recommendation for everyone watching this video, check out the recipes from every country, try them all, then get creative and come up with your own version. Considering how many versions already exist, it's pretty clear that there's really no wrong way to do it. So make it your own and enjoy!
Lovage is never added in sarmale, only in ciorba, but you are right that we add thyme.
As an experienced and passionate amateur cook I advise anyone who tries to this recipe for the first time to add a little bit of water (about a tea cup) in the pot to prevent burning the bottom lair of cabbage, happens often if you don't have the proper kind of pot (observe how thick is the one used in the video). Alternatively you can cook this recipe in the oven using a ceramic or tempered glass pot for about 30 minutes, doesn't change the taste and is less likely to go wrong.
Desinformation. Cooking it in the oven requires 1.30 hours.
Is the rice cooked?
I can't believe that you would make our delicious Sarmale recipe on camera. I am so proud of being Romanian right now, because I read a lot of positive comments about making Sarmale from another people from another countries who would like to make Sarmale.
Pintilie Cristina
Really interesting! Never seen these before! Love the traditional recipes! :)
+Donal Skehan I am so honored to see your comment here.. I am following your channel with a lot of interest .. Glad you like this traditional recipe
+Donal Skehan
all Balkan people have this kind of food. Its very popular to prepare for big family celebration, Christmas or New Year. In Serbia or Croatia we prepare this with picked cabbage (sauerkraut) leaves. We call that Sarma.
Nice recipe, greetings from Serbia & happy New Year :)
+Maroje We have this in Sweden as well, "Kåldolmar". It's popular in the whole World. In czech republic and slovakia they call them "Holubky" .
+Donal Skehan You should give something Romanian a try Donal, I'd love to see your take on it :)
+Home Cooking Adventure make a collaboration :)
Loved this! My Mother (Romanian) used to make them at every special occasion! She was a wonderful cook and I miss her dearly! Thank you for bringing back such great memories!!! Side Note: We used to eat ours with some horseradish... delicious addition!
Hello from France, I love to cook recipes from around the world. Thank for recipe !
The food i like the most from east of Europe is romanian food. ❤❤people are so clean as well and friendly. Thank you for sharing
Got tomorrow off. So I made them today. Delicious. Made the rolls a little bit bigger. 1 leaf = 2 rolls. The smoked meat is really great in it. Like to use that, too. Cabbage or Sauerkraut, it fits right in. Polenta is easily enough to make and goes well with the rest. My friends stuffed their faces good! THX again. Greets from Munich.
Michael it's actually called mamaliga in romanian, not polenta. not sure why they used the word polenta with this romanian sarmale recipe.
@@doinaraducu2082 Well no, it's spanish imported into english, so then we can use the romanian word and the english speaking populations will used the romanian word over time...why sell ourselves short and use a spanish word for something in english when we've got a romanian word...just like risotto or paninni etc aren't english words but are imported.
@@doinaraducu2082 lol n-are nimic.
OMG!! thank you for this recipe! that is my favorite dish, my grandmother used to prepare it when she was alive, and unfortunately I did not manage to learn the recipe before she died .. Thank you!
waw deci nu pot sa cred ca sunteti romani!!! Ce tare! Ma bucur! Imi place foarte mult canalul vostru!!!Foarte tare, Un big big like!
+Corina Zdr Corina, spread the word! Vrem sa dobandim audienta si in ro.
+Home Cooking Adventure Haha! I knew it! Pana si FoodWishes e abonat.Keep up the good work!
Home Cooking Adventure foarte bine ca arati si strainilor ce bucate avem la noi in tara.keep doing it!
Asta e!💞🙌🏼🇷🇴
Great recipe!!! I love your national costume!!! I am from Moldova, have not been back there for more than 5 years, did not realize I was that bad homesick until now :) Thank you for the video!!!
We have something similar in Poland. It's called Gołąbki and it is literally my favourite dish ever. I could eat them every day and never get sick of :D
I followed this recipe to the T! Turned out amazing - absolutely delicious. Pro tip - use a can of fire roasted tomatoes to increase the flavor!
My parents made these every Christmas, they are sadly no longer with us, but I will honor their memory by making this for my own children using your wonderful recipe. mulțumesc si să ai un Crăciun fericit🎄 0:02
omg i never imagine i could see a traditional romanian food recipe on a english channel
you just got my atention
2 big thumbs up
Love stuffed cabbage rolls :)
One of the best recipes on your channel!! (and i saw every single one of them)(huge fan of yours)!P.S. we make very similar meal in Ukraine!
+Frozen Anna thank you:) glad you enjoyed this recipe.. was one of the hardest recipes to make a video for:)
this is really unhealthy you know?
@@vivarantx Why? The only bad thing can be too much animal fat, but you can make it without fat, only meat. Cooking by boiling is healthy, or at least much better that other methods. Maybe too much salt is unhealthy too. Other than that I can't see what is unhealthy.
@@vivarantx , why? I would like to know your answer.
Usually, we are doing the sarmale with the cabbage from the choucroute “lactofermentated cabbage” with lot of probiotics!
In late spring, there is no more “varza acra “ and we use the new cabbage!
You can do it for vegan - stuffed with rice!
Wow, this video and recipe look amazing! I love the traditional feel of the video and music, it goes great with the traditional food. Super big thumbs up :-)
Made these today except we added distilled vinegar to the initial cabbage and they came out amazing! This recipe is perfect!
Ho assaggiato il Sarmale qui a Milano a giugno al padiglione della Romania all'Expo 2015. Buonissimo !! Grazie per il video.
I tasted Sarmale here in Milano in june in Romania Hall in Expo 2015. Yummy !!! Thanks for the video !
i had a romanian boyfriend i got a son with. just remember some romanian recipe’s so i decided to come here to watch how this is prepared. good job. i am trying this.
Hope you will, these are delicious. It is my mom's recipe actually :) Never fails.
Deci nu imi vine sa cred ca urmaresc acest canal de atata timp si habar nu aveam ca e romanesc... foarte tare. imi plac foarte mult retetele voastre, iar acum ca stiu ca sunteti romani ma uit cu mai mare placere
+Iulia Ionete Multumesc Iulia pt comentariul tau. Nu prea ne stie lumea in Romania. Ne bucuram nespus cand regasim cate un roman in audienta noastra.
Totul arata atat de frumos! Gatiti foarte bine cu manutele acelea harnice! Felicitari si multumim!
Love how your dress & the dish cloths all match the theme. Your videos are so pleasing to watch, feels like coming home
Thank you for doing sarmale recipe and for wearing ia! In Romania we use to do this type of food mostly on Christmas, actually is a Romanian dish made with pork, and that is he difference between Romanian sarmale and Turkish dolma. I am an old subscriber of your channel and it was such a surprise to see you do them.
This dish is also called "sarma" in Turkey. Sarma comes from the verb "sarmak", which means to roll. Dolma comes from the verb "dolmak", which means "to get filled". So, filled pepper, eggplants, tomatoes etc. are dolma. Rolled wine leafs, cabbages etc. are sarma.
Nu stiam ca esti romanca, am aflat citind cateva comentarii. Felicitari pt acest canal, il urmaresc cu drag din vara. (Btw. Si eu sunt din Ardeal- Alba iulia) Mult succes!!
Waaaaa, te urmăresc de mult, dar niciodata nu m-as fi gandit ca esti din romanca.Bravo!Ai videouri foarte frumoase si folositoare!
+Maria Rodica Manea Mersi Maria:) Sper ca ai incercat cateva din retetele de aici
+Home Cooking Adventure sa stii ca macaronsi tai sunt minunati, i-am facut de revelion si toata lumea i-a adorat!Spor la treaba ca esti foarte buna in ceea ce faci!
That music...make it stop playing in my head!!!!!
I made the cabbage rolls and they turned out amazingly delicious! Thank you so much for sharing all these tasty recipes
just got back from romania and have been missing sarmale so much; thank you for this! love from new zealand x
This is an excellent recipe I made it this evening and they were outstanding I would've never thought to add the diced sautéed onions to the meat mixture excellent idea
so glad you enjoyed them too :)
Citind comentariile de mai jos am vazut ca sunteti romanca. Urmaresc canalul acesta de mai bine de un an, iubesc retele, modul in care sunt filmate si muzica rafinata, o placere sa gatesc ascultand-o. Am incercat multe retete si inca mai am tort de vanilie cu mascarpone si zmeura, delicios, racoros si nu foarte dulce. Multumesc pentru inspiratie.
cristina teacu cu drag Cristina:) ma bucur cand vad romani care ma urmaresc ..Sarbatori Fericite iti doresc
Foarte tare ! Nu stiam ca e românesc canalul ! Super gustoase Rețetele si la cat Mai multe !!
+beatrice balanescu multumesc beatrice.. stai pe aproape. Pregatim alte bunataturi in curand.
My mom makes these with pickled cabbage and also grape leaves and no dill, although I've had them with dill before and absolutely loved it!! And she also makes them in the oven with alot less water and they are perfect!! My husband is American and it took him years to try it because he'd always say I know I won't like it. Finally, he did try it and was mad at himself for not trying it sooner! He absolutely loves them!!
Even though I am a vegetarian, I would love to watch any non vegetarian recipe you make !! Such wonderful recipes. Thanks much for sharing !!
Try a mixture of chopped mushrooms, onions and grated carrots instead of the minced meat version. I've got just the recipe you need. :)
I've never thought that somebody will make our traditional dish for Christmas & more. Congratulations!! I've did it very well. Hello from Romania!!! :*
+Maria Petre Salut Maria:) Si noi suntem romani.. am vrut de mult sa incerc si o reteta traditionala romanesca si ma bucur ca a fost asa de bine primita
Toate retele voastre sunt bine primite. Cred ca le am facut pe toate pana acum. La cat mai multe videoclipuri!!! Tare as vrea sa va si cunosc..
@_@ Oh my goodness...the music mixed into this..felt like I was watching an artist creating a master piece... Lordie!
Thanks so much, this will be dinner, another excellent video from the best channel on UA-cam
I had this at a restaurant in Cluj & have been craving it ever since I got back home to Australia. I've seen a few different variations on UA-cam, but this one looks the most like the one I tried.
Lol tell me about it...been hunting for a Romanian restaurant in Sydney!
oh girl, I love your cooking :) SARMA is something special in my country and I'm glad to see your Romanian version! Also liked the folk blouse and the music, authentic performance :) ...you have so many interesting comments down...:) :) :)
I can't believe that you cooked a romanian recipe!
Hope that you like it!
Love youuuuu!!!!!!!!!!!!!!!
Ive been making these for years after learning the recipe from my childhood friends mom. She taught me to mix the diced cabbage with sauerkraut but the rest is very close to the same. I add some vegeta to the broth too.
Ardeleanca fiind, pot spune ca exact asa fac si eu sarmalele, iar acestea cu varza dulce ne plac indeosebi.Felicitari pt tot ceea ce gatesti, ai retete f bune si ma bucur ca esti romanca!
Wauuuuu felicitarile mele!!!! Eu traiesc in Italia si va urmaresc retelete !!!!!! Am aflat acum spre bucuria mea ca sunteti romanca!!!! Toate cele bune si complimenti "per la bravura":-)))!
Felicitari , ma bucur sa aflu ca sunteti romani ! Mult succes in continuare !
ว้าว น่ากินมากครับ อาหาร โรมาเนีย
și abia acum îmi dau seama ca ești româncă. ..... super rețete mai ales cele dulci :*:* țineți-o tot asa pupici
+Oana Horhota Ma bucur ca iti plac Oana.. sper ca o sa incerci cateva din ele:)
Love the background music and the explanation, thanks. Worm regards from the u.s.a.
Glad you enjoyed it!
Hum....Made my mouth water..!!! I'll do for my Brazilian family....thx
My mouth is watering in America. Nice work and thanks so much for the recipe.
hii there...im from romania and i love this tradition recipe
*Ma bucur ca ai facut sarmalele. :)) Tot asa, te urmaresc mereu cu tot dragul.*
Sa inteleg că sunteți Românași get beget? Splendid! Bănuiam ca sunteți europeni, polonezi sau ucrainieni !
Nu știam eu de ce sint atrasa de Rețetele voastre!
Hai la mai mare! Sa se ducă vestea!
Va mulțumesc pentru calitatea filmelor Dvs:
- sobrietate in prezentare, fara a se întinde la vorba, totul clar, net si precis, cum e vorba noastră!
- mici detalii care-ți pregătesc digestia, cum spune francezul “le plaisir de l’oeil avânt celui du palais” - si te cufunda si mai abitir in atmosfera țării care e reprezentată!
Țambalul m-a dat pe spate!
Blidurile de lut smălțuit
Aferim, bre!
Oh my! This looks delicious! Will definitely try making these!
I loved this recipe, the music, the dress, bowels, and the linens. So pretty.
Interesting recipe! us romanians, we all have a different recipe for sarmale but very close to this. Great job!! I will try to make these too!!
hey ella
I have never eaten this dish but it looks so tasty
u r too good at making desserts and dishes
your family is so lucky
+mohammad taha thank you.. hope you will be able to try it out one day
Mmm,ce bine arata!!! Sarmale..si mai ales acum ca se apropie Anul Nou!!! La multi ani!!
This is truly an outstanding recipe. WOW !
I love the way you make a food ❤
I can't wait to try this 😊😊
That’s exactly how the Romanian side of my family made them except grandma Dragomire used picked cabbage. My Russian grandma Lubnick use to put her cabbages in oak barrels to pickle them up to 3 months. These were made without tomatoes. I we called them galushta.and holopchi. I wish I was there to eat the finished product!!!!! Looks sooooo good!!!
Ti-am descoperit retetele si nu am gasit una care sa nu-mi placa. Iar cand am vazut sarmale..hopaa, e romanca. Ne faci mandri, bravo!
+Kat B Multumesc :) Da, suntem din Romania, ne bucuram intotdeauna sa vedem romani care ne urmaresc
I meant to send this to you last week when I made this. Here's the back story. My car broke down. A lady who is Romanian gave me & my family a ride home which was an hour out of her way. I did some research on your culture & found that this is both a traditional &popular dish. I thought that I would attempt to say, "Thank you" with your rendition of the dish.
I had to make some changes because she's also Jewish & married to a Jew. So instead of using smoked pork ribs I used smoke chicken breasts. Instead of ground beef I decided to use a plant-based pea protein ground "Turkey-less" meat loaf.
For the Cabbage roll I seasoned the "meat-less" loaf with Hungarian Paprika. For the smoked chicken breasts I searched it with smoked Paprika. That's the back story.
Now here are the results. I have included the text exchange that her husband and I had.
Husband- Kip, that sarmaleh is delicious.
Me- Bless you! I really wanted to thank both of you for your help in getting me & my family home. It turns out that the overheating was due to a blown head gasket. So it wasn't going anywhere.
No onto more pressing matters. The cooking- are you being serious or polite? This was my first time making it. I was a little nervous in that I uncovered the chicken & it may have dried out. I really would like it if you gave me your most honest feedback. It will help me for next time. For example, did Elizabeta like it & think that it tasted like it was supposed to taste? What did she say? (In my most British accent sounding like Sherlock Holmes) Data! Man, I need data! Lol!
Husband- My feedback - The sarmalleh was even tastier than my mother-in-laws (that stays between us) in that it was more flavorful. But I do like how she uses thinner cabbage, the thinker cabbage is hard to get through. But the overall taste was great. Chicken was a little dry, but still tasty.
Beti’s feedback - it was excellent. Tasted authentic!
Me- Thank you VERY MUCH! I will use that feedback for next time.
Husband- But seriously Kip, I took a bite of it, looked at Beti, and was like, "This is better than your mom's sarmalleh."
But if I ever hear you utter those words in public I was straight deny it! 🤣 I will deny it*.
Me- Okay. I will try... but no promises.
Husband- Haha!
Today, the wife came up to me and said, "Kip, thank you. You went overboard because I never expected it. It was so authentic that I don't want to admit it but it was better than my mother's."
I responded by saying, "I'm so glad that you liked it. But I received the bigger blessing because I have learned a new culture's food & now I can 'go' to Romania anytime I want!"
So, there you have it.
Bravo!! LOVE the presentation! 🇷🇴
Yes well done my favourite taste really really good
Respwct cred ca tu esti prima romanca de 1 mil aproape 2 si iti multumesc ca vrei mao multi sa vina in romania big like!
I love a lot! I like Romanian Sarmale.I'll try it today. Thanks a lot.for your Video🙏😘
OMG I love ur channel so much ur the best❤this look amazing ! Can u please do more Romanian recipes 👼 Sunt din Moldova😄
Multumesc! and extra thank you for listing ingredients in both grams and cups/tbsp.!
What a coincidence, I made the Serbian version of this dish for New Years eve today.The main difference is that we use sour cabage instead of fresh and we also don't cut our leaves.We make big, bulky,heavy,plate shettering sarmas that you have to cut with a knife,lol. Probably will try this recepie one day.
no,you are right.Romanians don't use fresh cabbage either.We use sour too!
Bojan T.
In Romania sour cabbage leafs are also used.
During summer also grapes leafs are used.
I think she used fresh cabbage leafs for the western audiences, who probably will not be able to find sour cabbage leafs in their countries.
Bojan T. We use pickled cabbage
Multumesc pt reteta! Este asa cum le fac si eu. Minunate!
Sarmale adevărate românești! Așa le fac si eu! Eu sunt din Baia Mare.
Ma bucur :)
arata extraordinal.mi-ai taiat total cheful de kfc .felicitari pt realizarea filmuletului!usor de vizionat si informativ
It's the same recipe in Palestine but we put beef instead of pork and we called it malfouf. It's a great recipe. Thank you.
I’ll be making these on Sunday for the first time , can’t wait 👍
Multumim de sarmalute cu mamaliga si smintinica
OMG I'm romanian and these look ON POINT
good job !!
+Undead Unicorn and you could also use pickled cabbage
+Undead Unicorn we mostly use sour/pickled cabbage in Serbia when we make sarma, but sometimes I opt for fresh cabbage especially living in Belgium where sour cabbage is not easy to find. Both are equally delicious. We even use grapevine leaves or swiss chard. Many variations to explore and enjoy.
Just loved the presentation..I must try this.
Look delicious. I am learning Romanian : Eating this will help !!!
Nu stiam ca e canal romanesc, desi sunt abonata de ceva vreme! Tine-o tot asa
+Ariawyn mersi de comentariu. Ma bucur sa aud ca esti abonata de ceva vreme.
A most delightful dish. I am enjoying looking at your videos. Thank you!! ❤️
Home Cooking esti româncă? 😱😱😱😱😱 😍😍😍😍😍😍😍 inca un motiv sa fiu mândră de țara asta
So elaborate and skillful! you're wonderful chef, you should post more often! (using raw rice was a nifty hack)
in Ukraine we call it Golubtsy;))love it too;)but allways have a struggle with a cabbage😐love ur channel
xo from Israel😊
...And I would like to take this opportunity to thank the kook for her time and effort making this recipe. this video transported me to the world of happiness and good taste.
Congratulations, and please keep been yourself, many of us appreciate your video sharing. you made me feel wonderful.
Juan Martin Santoni
Wow, this makes so much more sense. This recipe looks a lot better, idk what scam recipe I found on the interent but they had me boiling these things for like 4 hours in tomato juice and they would always come out like crap (wish I could post a pic so you guys could see how bad they look). You can hardly pick them up without them falling apart, forget about trying to pick them up with a fork. Gonna use this recipe next time for sure. Thanks.
That looks amazing I would marry this dish.
hahaha I thought I'm not reading right :) yay!!! so good to see my national recipes. they are so yummy, try them ;)
Wow nice choice..greetings from Romania✌🏻️ i watch your videos, I like your recipes..so nice I like your choice this time, "sarmale" are one of my favorite romanian dish..HNY!
From my country! I just cooked some sarmale for New Year's party, but we usually use pickled cabbage ☺☺☺
ROMANIA IS HERE! 😍😍😍
My girlfriend is from bucharest, id never tried romanian food but her grandma made me sarmales they are rlyyyy good
Besh unique to recipe ta, try korbo.
Ma taught me to trim leaves different. Use sharp paring knife..slice thick part, slicing along the spine of leaf from green part down to white end just making it thinner, leaving a larger leaf whole; for larger stuffed cabbage. Instead of cutting it away you make it thin, flexible, cooking easier, faster. Trust me it works, then that nice guy, going to see that "real huge one" cabbage roll, and come by and see you again, and again. Your meat, and rice with paste and dill😵soooo good. Thank you again
Beautiful recipe. It is so original, I always wonder where you get your inspiration from. Do continue, your videos are definitely worth the wait. thank you!
I love your recipes!