Vegetarian Stuffed Cabbage

These days, Romanian Orthodox Christians, who make up some 80% of the country, are, according to religious tradition, in the middle of Nativity Fast, when many of them observe the rules of fasting in Eastern Christianity. They abstain from meat, dairy, eggs, fish, oil and wine, before the days right after Christmas, when they can feast on traditional pork products.

România Internațional, 01.01.1970, 02:00

Of those traditional pork products, one of the definite musts in any home, in addition to sausage and aspic, to name just the obvious, is stuffed cabbage. Stuffed cabbage, in case you were still wondering, is sauerkraut leaves stuffed with a minced meat mixture, cooked in a closely packed pot. One cannot afford to underestimate the importance of stuffed cabbage (known as ‘sarmale’) in Romanian culture. For one thing, it is the staple food when Romanians break fast after the two most important fasting periods of the year, Lent and Nativity Fast. Skill in making them is a fundamental requirement for any traditional homemaker.

Also, they are made slightly differently depending on the region. In the west and north of the country, where there are influences from Germany and Poland, each individual piece is huge, a course in itself. In the south and east they are medium sized. Only pickled cabbage leaves are used, and the space in between them when cooking is filled with shredded sauerkraut floating in a loose tomato sauce. The minced meat mixture has rice in it. The spice of choice is black pepper, the herbs of choice is dried thyme and bay leaves.

However, you may ask what happens if the faithful get a craving for ‘sarmale’ during their fast. That is not a problem, as you may have guessed. The solution is rice, and if you want a richer filling, mushrooms.

In order to make the vegetarian stuffed cabbage, you need leaves of pickled cabbage, stemmed, two cups of rice, rinsed and drained, two or three onions, two carrots, oil, tomato paste, peppercorns and ground pepper, two bay leaves, and salt to taste. Slice the onion thinly, sweat in oil, then add the rice and the carrot, which you have shredded finely.

Here is the point at which you have a serious choice to make: to go savory or sweet. If you want to go savory, then add finely chopped mushrooms. However, the more creative and surprising choice is chopped dried fruit, such as raisins or prunes. Whichever choice you make, after you throw in the rice, add the tomato paste, ground pepper and salt to taste, stir well, and cook the rice.

Wash well the cabbage leaves, then pack them carefully with the rice mixture, rolling them while tucking in the ends, like you would spring rolls. Lay them in a oven proof vessel, pour on top boiling water with tomato paste, peppercorns, a sprig of dry thyme, and the bay leaves. Cover everything with shredded sauerkraut. Put it in the oven for about 45 minutes, or until the sauerkraut on top starts to brown nicely. Enjoy your meat free Romanian delicacy!