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Le Chaudron recipe
Sarmale roumains
Romanian sarmale (stuffed cabbage)
⏱ 150 minServes 6Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
16 leavescabbage, blanched
400 g (14 oz)ground pork
100 g (3½ oz)short-grain rice
2onions, finely chopped
3tomatoes, chopped
1 tablespoonpaprika
150 g (5 oz)smoked lardons
- 16 leaves cabbage, blanched
- 400 g (14 oz) ground pork
- 100 g (3½ oz) short-grain rice
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 1 tablespoon paprika
- 150 g (5 oz) smoked lardons
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the ground pork, raw rice, onions and paprika.
- Put some filling on each cabbage leaf and roll up tightly, tucking in the sides.
- Line the pot with the lardons and pack in the rolls snugly in layers.
- Add the tomatoes and water to cover.
- Cover and cook very gently for 2 hours.
- Rest 10 minutes and serve hot with sour cream.
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