Ingredients

• 1  Cabbage
• 1  Onion
• 1  Red Bell Pepper
• 1  Carrot
• 1  Tomato
• 3 Tablespoons Vegetable Oil
• 2 teaspoons Tomato Paste
• 1 teaspoon Sweet Paprika
• 1 teaspoon Sugar
• 1 teaspoon Dried Savory
• Salt And Pepper
• 1 teaspoon Red Wine Vinegar
• 1 bunch Parsley (small)

Directions

• Quarter cabbage and remove the core. Chop the cabbage into small pieces; they don’t have to be extremely fine. Set aside.
• Finely chop onion. Chop pepper, carrot and tomato.
• Heat oil in a large nonstick pan. Cook onions until translucent. Add pepper and carrot and continue cooking for a couple of minutes. Add tomato, tomato paste, sweet paprika and sugar and stir for about 2 minutes.
• Start adding the cabbage, as much as can fit in the pot. Add dried savory. Stir well to coat with the rest of the ingredients and cook for a few minutes until cabbage wilts down a bit. Add the rest of the cabbage, stir again, and add just a little water, about 50 ml or a scant ¼ cup. Stir again, cover very tightly and cook over medium-low heat for about 30 minutes or until cabbage is very tender.
• Stir a few times in between, but do it quickly and cover again immediately to prevent losing too much steam from the pot. The cabbage should stew in its own liquid and it will not be too bad if it caramelizes slightly on the bottom of the pot (but only slightly). That makes the stewed cabbage even sweeter and tastier.
• Adjust taste with salt and pepper. Add 1 to 2 teaspoons red wine vinegar for a fruitier taste. Sprinkle with chopped parsley and serve.

Notes

• 8-30-25 1/2 Recipe
• I added per research
• Thyme
• Bay Leaf
• Traditional Romanian Stewed Cabbage (Sarmale with Cabbage):
• Sarmale with cabbage, also known as stuffed cabbage rolls or cabbage stew, is a beloved traditional dish in Romanian cuisine. This hearty and flavorful stew is a staple of Romanian cooking, often served at special occasions and family gatherings.
• History:
• The origins of sarmale with cabbage date back to the Ottoman Empire's influence on Romanian cuisine. The dish is believed to have been adapted from Turkish dolmas, which were stuffed vegetables or fruits filled with meat and spices. Over time, Romanians developed their own unique version using cabbage leaves and a flavorful filling.
• Description:
• Sarmale with cabbage typically consists of:
• 1. Cabbage leaves: Fresh or fermented cabbage leaves are used to wrap the filling.
• 2. Meat filling: A mixture of ground meat (pork, beef, or a combination of the two), rice, onions, and spices is used as the filling.
• 3. Stew: The cabbage rolls are simmered in a flavorful broth with vegetables and spices.
• Preparation:
• Sarmale with cabbage is typically prepared by:
• 1. Preparing the cabbage: Cabbage leaves are blanched or fermented to make them pliable.
• 2. Making the filling: The meat mixture is prepared and wrapped in cabbage leaves.
• 3. Stewing: The cabbage rolls are simmered in a flavorful broth with vegetables and spices.
• Variations:
• Sarmale with cabbage can be made with various ingredients, including:
• 1. Pork or beef: Different meats can be used for the filling.
• 2. Vegetarian: Some variations use vegetarian fillings, such as mushrooms or cheese.
• Cultural Significance:
• Sarmale with cabbage is an important part of Romanian cuisine and culture, often served at:
• 1. Special occasions: Sarmale with cabbage is a popular dish at weddings, holidays, and family gatherings.
• 2. Traditional meals: It's a staple dish in many Romanian households.
• Tips:
• 1. Use fresh ingredients: Fresh cabbage and herbs are essential to the flavor and aroma of sarmale.
• 2. Adjust the spice level: Adjust the amount of spices to suit your taste preferences.
• Sarmale with cabbage is a delicious and comforting dish that showcases the rich culinary heritage of Romania. Its history and cultural significance make it a beloved dish in Romanian cuisine.

Photos