Sarmale is all about slow cooking. The long stewing ensures that the cabbage leaves soften and all the flavours – smoked meat, sourness of the cabbage, and spiced filling – blend perfectly. They are often cooked in large clay pots in an oven, but a regular pot on a stovetop works fine.
They are traditionally served with a scoop of hot cornmeal porridge (Mamaliga) and a dollop of sour cream.
Separate the cabbage into individual leaves. Cut out the tough veins on the leaves. If the cabbage is very sour/salty, rinse the leaves with cold water.
Sauté the onion in oil. Stir in the rice and cook for 1 minute. Remove from heat and let cool slightly.
In a large bowl, mix the minced meat, rice with onion, herbs, salt, and pepper. Knead well by hand.
Place a cabbage leaf on a work surface (inside facing up). Place a spoonful of filling in the center.
Fold the side edges of the leaf over the filling and roll into a cylinder, forming a tight bundle (Sarmale).
Place cabbage trimmings on the bottom of a large pot (they act as a protection against scorching). Add half of the smoked meat.
Arrange the Sarmale tightly next to each other in layers so they do not unroll during cooking. Add the remaining smoked meat and bay leaves between the layers.
Pour in the tomato juice and water/broth until the Sarmale are submerged. Place a plate on top to weigh them down.
Bring to a boil, then reduce the heat to a minimum, cover, and stew for 2-3 hours until the rice and meat are soft and the cabbage is tender.
Serve hot, ideally with cornmeal porridge (Mamaliga) and a dollop of sour cream.