-
Romania and Moldova,
sarmale (singular sarma) are po****r in all
historical regions,
including Moldavia, Transylvania, and Wallachia.
Sarmale are a
central part...
-
range of sour soups,
while mititei, mămăligă (similar to polenta), and
sarmale are
featured commonly in main courses. Pork, chicken, and beef are the...
- cabbage, potatoes, apples, sour
cherries and others, both
sweet and savoury.
Sarmale is a
typical Moldovan dish
usually consisting of
cabbage leaves stuffed...
-
Herzegovina and Serbia. It is also used in
Romania in
spring broths or
sarmale. The
leaves can be
eaten raw or cooked, but do
contain oxalic acid, so...
- it as an
ingredient or side dish. Arguably, the most po****r of them is
sarmale (a type of
cabbage roll/grapevine roll) with mămăligă.
Another very po****r...
- such as
iahnie de
fasole (beans),
ardei umpluți (stuffed peppers), and
sarmale (stuffed cabbage) are
influenced by
Turkish cuisine.
Romanian recipes bear...
-
smoked bacon. With
sarmale being the
national dish of Romania,
there are
different variations and
sizing depending on the region.
Sarmale are
Romanian stuffed...
-
include stuffed cabbage rolls with
minced meat (known in Moldova/Romania as "
sarmale", and in
Turkey as "dolma"),
pilaf (a rice dish), pork jelly, noodles,...
- gluntkes, or gwumpki.
Similar variations are
called holubky (Czech, Slovak),
sarmale (Romanian), töltött káposzta (Hungarian),
holubtsi (Ukrainian), golubtsy...
-
pickled cabbage heads) are used as wrap for the
national dish
called "
Sarmale", a Turkish-inspired roll, made of
pickled cabbage leaves with
minced pork...
