About the dish
Minced meat with rice or grains wrapped in cabbage leaves is a dish shared by Central and Eastern Europe and the Balkans, and every country has its own name and method for it. In Poland, gołąbki are rolled in blanched white cabbage leaves and braised in tomato or mushroom sauce. In Ukraine they are often braised with soured cream, while in Romania and Moldova, as sarmale, they are wrapped in pickled cabbage leaves and served with polenta. It is a dish for holidays and weddings as well as Sunday lunch – and one of those that taste even better reheated.
Main ingredients
- white cabbage
- minced meat
- rice
- onion
- tomato passata
Bosnia & Herzegovina: In Bosnia, sarma of pickled cabbage with beef and rice.
Bulgaria: In Bulgaria, сарми in pickled cabbage leaves; on Christmas Eve in a meatless version with rice.
Croatia: In Croatia, sarma in pickled cabbage is a classic winter dish, especially for the holidays and carnival.
Greece: Λαχανοντολμάδες (lachanodolmades) – cabbage rolls, in winter often with avgolemono egg and lemon sauce.
Moldova: In Moldova sarmale are wrapped in cabbage or vine leaves and served with soured cream and mămăligă.
Montenegro: In Montenegro, sarma with pickled cabbage and smoked meat.
North Macedonia: In North Macedonia, сарма, often baked in a clay dish.
Poland: In Poland: gołąbki in white cabbage leaves, filled with meat and rice or buckwheat, usually in tomato sauce.
Romania: In Romania: sarmale – wrapped in pickled cabbage leaves with smoked pork and served with mămăligă and soured cream, especially at holidays.
Serbia: In Serbia, sarma in pickled cabbage leaves with smoked meat – a dish for winter, holidays and the slava.
Ukraine: In Ukraine: голубці (holubtsi), braised in a tomato and soured cream sauce.
More: Wikipedia (pl) Wikipedia (en)
