Sarmale Vegan
Sarmale is the beloved national dish of Moldova and Romania, traditionally made with meat and rice. This fully vegan version keeps all the comforting, savory, and rich flavor: tender cabbage leaves wrapped around a hearty filling of rice, lentils, and aromatic vegetables, slowly simmered in a tangy tomato sauce. It is naturally free of meat, dairy, eggs, or animal fat, yet deeply satisfying and authentic in taste.
Shared by korgu
Time
90 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #For the Cabbage Leaves:
- 1 medium head of white cabbage (or pickled/sauerkraut leaves for authentic tang)
- Water + 1 tsp salt (for blanching)
- #For the Savory Filling:
- ½ cup long‑grain rice, rinsed and soaked 15 minutes
- ½ cup red lentils, rinsed (adds meaty texture & protein)
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley & dill, chopped
- 1 tsp dried thyme or savory
- 1 tsp sweet paprika
- Salt & black pepper to taste
- 2 tbsp neutral cooking oil
- #For the Simmering Sauce:
- 1.5 cups tomato puree or crushed tomatoes
- 1 cup vegetable stock
- 1 tbsp tomato paste
- 1 tsp coconut sugar or sugar (to balance acidity)
- Extra sprigs of dill & thyme
- 1 bay leaf
👩🍳 Instructions
- 1
Prepare the cabbage: Carefully remove whole leaves from the cabbage head. Blanch in boiling salted water for 2–3 minutes until soft and pliable; drain well. Trim any thick central veins so leaves roll easily.
- 2
Make the filling: Heat oil in a pan. Sauté onion until soft, add carrot and garlic, cook 2 minutes more. Stir in drained rice, lentils, paprika, herbs, salt, and pepper. Mix well and cook for 1 minute; set aside to cool slightly.
- 3
Roll the sarmale: Place one cabbage leaf flat, spoon 1–2 tablespoons of filling near the stem end. Fold the bottom edge over the filling, fold in the sides, then roll up tightly like a small parcel. Repeat until all filling is used.
- 4
Arrange & simmer: Place leftover cabbage leaves or a slice of onion at the bottom of a pot to prevent sticking. Arrange the rolls tightly in layers, seam side down. Whisk together tomato puree, paste, stock, sugar, and seasonings; pour evenly over the rolls. Tuck in bay leaf and herb sprigs.
- 5
Cook slowly: Bring to a gentle boil, then cover, lower heat to minimum, and simmer for 50–60 minutes. Do not stir — shake the pot gently if needed. The rice and lentils should be fully tender and the sauce thickened.
- 6
Serve: Let rest 10 minutes before serving. Enjoy warm, traditionally paired with Mămăligă (polenta), pickled peppers, or vegan sour cream.