These Romanian Stuffed Grape Leaves (Sarmale) are made with a ground beef and rice mixture—a delicious Eastern European dish often served as a main course alongside polenta, sour cream, and pickles. I first learned to make them in my mother’s and grandmother’s Mediterranean kitchen years ago, and they’ve been a favourite in our family ever since.
If you like this stuffed rolls recipe, I’m sure you'll also enjoy my easy stuffed bell peppers or my Romanian meatball soup (Ciorba de Perisoare), a hearty and flavorful dish that’s perfect for any occasion. Both of these traditional Romanian recipes will either remind you of home or introduce you to the rich tastes of Romania.
If you love classic Romanian dishes, try my Olivier salad recipe (Salata de Boeuf), a must-have side dish for every Romanian feast. And for dessert, don’t miss my mini ricotta cakes – they’re soft, light, and absolutely delicious – or my walnut roll recipe (Cozonac cu Nuca si Stafide), a traditional Romanian treat that will fill your home with mouthwatering scents and leave you craving more!
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Apart from the Romanian dishes, I am sure you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. And, if you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my easy cabbage frittata recipe | low-calorie breakfast idea or baked potato frittata will hit the spot!
Why This Recipe Makes Me Smile
If you’ve ever spent a lazy weekend rolling up grape leaves, you know it’s a labour of love. But let me tell you, the payoff is worth every roll! These little rolls are simmered in a rich tomato broth, and always bring me back to family dinners where everyone fought for the last piece.
This dish is also called dolma in many cultures, referring to grape leaves stuffed with a variety of fillings, and it’s a staple in Mediterranean and Middle Eastern cuisines. Whether you call them stuffed grape leaves or dolma, they’re always a crowd-pleaser!
Also, rolling grape leaves? Kind of therapeutic. I may or may not have roped the kids into helping because, let’s face it, many hands make light work—and messy ones make it more fun!
💭 Tips and Tricks
- For extra flavour, add a splash of lemon juice or bors to the cooking broth.
- Roll tightly to prevent the filling from leaking out while cooking.
- Use a heavy plate or small lid to weigh down the leaves while simmering to keep them submerged and cook evenly. Alternatively, a Cast Iron Dutch Oven with a Lid works well to retain moisture and help cook the rolls perfectly.
💗 Why You’ll Love This
- Crowd-Pleaser: Perfect for family meals or special occasions.
- Customizable: Works with whatever meat or veggies you have on hand.
- Make-Ahead Friendly: Great for meal prepping or leftovers.
- A Touch of Nostalgia: Brings that old-school charm to the table.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Grape leaves: Grape leaves: You can find them in jars at most grocery stores or Mediterranean markets. If using fresh ones, make sure to blanch them before use to soften them up.
To make things easier, prep your ingredients before you start cooking. Wash the rice until the water runs clear, grate the carrot, and finely chop the onions, peppers, and parsley.
Taking a few minutes to organize everything upfront saves you from the stress of scrambling mid-recipe. Trust me, your future self will be high-fiving you for the smooth process!
♻️ Substitutions
- No Grape Leaves? Use pickled cabbage leaves instead. These are available in most grocery stores, especially in the international or Eastern European section. They're a great substitute if grape leaves are hard to find!
- Out of Arborio Rice? Regular white rice works too!
- Vegetarian Option: Skip the meat and use mushrooms or lentils for the filling.
👩🍳 Step-by-step instructions
Making these stuffed rolls is so easy, that you'll feel like a pro in no time! Simply prepare the filling, roll up the vine leaves, and let the stove and oven work their magic. Before you know it, you'll have a delicious dish perfect for family dinners or special occasions – no stress, no mess.
These stuffed vine leaves look impressive enough to wow your guests, yet they require minimal effort. It’s the kind of meal that brings a little "magic" to the table without any hassle.
Step 1: In a large bowl, combine the ground meat, rice, vegetables, egg, salt, pepper, paprika, and tomato juice. Mix until everything is well combined.
Step 2: Drain the leaves from the jar, then wash them thoroughly and drain again. If the leaves are large, cut them in half, and they’re ready for stuffing.
Step 3: Place a leaf shiny side down, stem end towards you. Add a teaspoon of filling, fold sides in, and roll tightly from bottom to top. Repeat until all filling is used.
Step 4: Line the bottom of a large pot with leftover or torn grape leaves to prevent sticking. Arrange the stuffed rolls in snug, circular layers, seam-side down.
Step 5: Scatter slices of pancetta between the layers. Cover the rolls with the remaining small leaves.
Step 6: Pour tomato juice over the rolls, then add water to just cover them. Cover, and simmer on low for 2 hours. Check occasionally, adding water if needed.
Pro Tip: Pro Tip: For a slightly tangy kick, add 1 cup of bors to the boiling liquid (bors is a sour fermented wheat or barley liquid often used in Eastern European cooking). It brings a unique South-Eastern taste to the rolls!
📖 Variations
- Add Cabbage to the Filling: I like to mix in half of a cabbage (shredded) directly into the filling!
- Spicy Kick: Add a pinch of chilli flakes to the filling.
- Herby Boost: Toss in dill or mint for a fresh twist.
- Cheesy: Sprinkle-grated Parmesan into the filling for added richness.
🥗 Serving Suggestions
- Polenta: I love pairing these stuffed grape leaves with traditional Romanian polenta - mamaliga.
- Sour Cream or Yogurt: Adds a cool, tangy balance.
- Pickled Peppers: For a little extra zing.
❓ FAQs
Absolutely! Stuffed grape leaves are a fantastic make-ahead dish. You can prepare and roll them a day or two in advance, store them in an airtight container, and refrigerate them until you cook. If they’re already cooked, reheat them gently on the stovetop or in the oven with a splash of water to maintain their moisture. This makes them perfect for parties or busy weeknights!
For a slow cooker, follow these guidelines:
Low heat: Cook for 6–8 hours. This method delivers tender grape leaves and allows the flavours to meld gradually.
High heat: Cook for 3–4 hours if you’re in a hurry but still want the rolls to turn out beautifully.
For a pressure cooker, layer the stuffed grape leaves snugly, add liquid, and cook on high pressure for 15–20 minutes, followed by a natural release. This faster method is perfect for busy days when you need a quicker yet equally tasty result.
Fresh grape leaves have a vibrant taste and are ideal if you can find them. Blanch them briefly in boiling water to soften them before using them. Jarred grape leaves are more convenient and readily available, but they should be rinsed well to remove excess brine. Both options work beautifully, so it depends on what’s accessible to you! For beginners, jarred leaves might be the easier choice
If you don’t have grape leaves, you can use pickled cabbage leaves or Swiss chard for a similar texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them before cooking for up to 3 months. Just thaw overnight and cook as directed.
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Stuffed Grape Leaves
Equipment
- Mixing bowl
- Oven-safe pot or casserole
Ingredients
Filling
- 1 pound turkey ground meat you can also use beef, chicken, pork, or 50/50 pork and beef
- 1 grated carrot
- 1 red bell pepper finely chopped
- 1 yellow bell pepper finely chopped
- 2 large onions finely chopped
- ½ cup rice washed until clear
- 1 egg
- ¼ cup parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ¼ cup tomato juice or paste
To Roll
- 30 –50 grape/vine leaves in brine rinsed and patted dry
For Cooking
- 3.5 ounces smoked pancetta cubed
- ½ cup tomato juice
Instructions
- Combine the Ingredients: In a large mixing bowl, add the ground meat, grated carrot, finely chopped red and yellow peppers, onions, and the washed and drained rice. Toss in the chopped parsley, egg, salt, pepper, paprika, and tomato juice.1 pound turkey ground meat, 1 grated carrot, 1 red bell pepper, 1 yellow bell pepper, 2 large onions, ½ cup rice, 1 egg, ¼ cup parsley, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon paprika, ¼ cup tomato juice or paste
- Mix Thoroughly: Use your hands or a sturdy spoon to mix until everything is evenly combined. You’re aiming for a cohesive mixture that’s easy to scoop and roll without falling apart.
- Lay Out the Leaves: Place a grape leaf on a clean, flat surface with the shiny side down and the stem end closest to you.30 –50 grape/vine leaves in brine
- Add the Filling: Take a small spoonful of the filling (roughly a heaping teaspoon, depending on the size of the leaf) and place it near the base of the leaf.
- Fold and Roll: Fold the sides of the leaf over the filling, then roll tightly from the bottom to the tip, creating a small cylinder. Repeat until all the filling is used.
- Prepare the Pot: Line the bottom of a large pot with the smaller or torn grape leaves to prevent sticking.
- Layer the Rolls: Arrange the stuffed grape leaves in a circular pattern, seam-side down, starting from the edges and working toward the center. If you need a second layer, orient the rolls in the opposite direction for stability. Scatter slices of pancetta between the layers.
- Top and Fill: Cover the rolls with the remaining small leaves. Pour in the tomato juice, then add enough water to just cover the rolls.½ cup tomato juice, 3.5 ounces smoked pancetta
- Simmer: Place a heatproof plate or a small lid on top of the rolls to keep them submerged. Cover the pot with a lid and simmer on low heat for 2 hours. Check occasionally and add more water if the liquid level gets too low.
- Preheat the Oven: Set your oven to 350°F (180°C or 160°C fan/gas mark 4).
- Bake Uncovered: Transfer the pot to the oven and bake uncovered for 30 minutes to deepen the flavors and slightly caramelize the top layer.
- Serve warm with fresh polenta on the side, perfect for soaking up the sauce.
- Add a dollop of sour cream or plain yogurt for a creamy touch.
- Pair with spicy pickled peppers for a bit of heat and tang.
- This process results in tender, flavorful grape leaves that are perfect for a family meal or a special occasion. (And yes, the leftovers are amazing too!)
Video
Notes
- Slice off the tops and remove the seeds and membranes.
- Fill the peppers with the meat and rice mixture, leaving a little room at the top for the rice to expand.
- Place the peppers upright in a pot, add tomato juice and water to cover them halfway, and simmer on low heat for 1–1.5 hours. For added depth, bake them at 350°F (180°C or 160°C fan/gas mark 4) for about 30 minutes.
Criss says
Love seeing traditional Romanian recipes like sarmale getting the spotlight! I also make cabbage rolls with rice and pork—nothing beats the homemade version. Yours look amazing!
Nicole says
These grape leaves were so delicious! Loved this recipe!!
Juyali says
I ate a dish like this at a party and I always wanted to make them. Your recipe was spot on. Perfectly tender, flavorful, and surprisingly easy to make. Thanks!
Amy says
This was delicious! The pancetta made all the difference.
Sonja says
I never made filled wine leaves before and so only knew the canned version or got them from delis. But these are so much better! Soft and super flavorful. We absolutely loved them.
Liz says
My family loved these and they brought back memories of when my mom made them, too!