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Crispy Indian style Sarmale (Romanian cabbage rolls) Recipe

Recipe By Reader
This fusion dish reimagines the traditional Romanian Sarmale with bold Indian flavors and a crispy twist. Tender cabbage leaves are stuffed with a spiced filling of **keema (minced meat)** or **crumbled paneer**, infused with aromatic spices like garam masala, cumin, and coriander, and enhanced with fresh herbs like mint and coriander. The rolls are coated in a crispy chickpea flour batter, shallow or deep-fried to golden perfection, delivering a satisfying crunch in every bite. Served with a tangy tomato-coconut sauce and garnished with chaat masala, this dish is a harmonious blend of textures and flavors. Perfect as an appetizer or main course, these crispy cabbage rolls are a creative, contest-worthy dish that celebrates the best of both worlds—Eastern European tradition and Indian culinary flair. Pair with mint chutney or raita for an unforgettable experience!
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1hr 30minstotal
1hr 30m.total
Crispy Indian style Sarmale (Romanian cabbage rolls)
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Ingredients for Crispy Indian style Sarmale (Romanian cabbage rolls) Recipe

  • As required For the Filling (Keema or Paneer Option):
  • 83.52 g -( lbs) keema (minced lamb
  • As required Chicken
  • As required or paneer(for vegetarian)
  • 0.17 nos - large onion
  • As required finely chopped
  • 0.33 nos - tomatoes
  • As required finely chopped
  • 0.33 nos - green chilies
  • As required finely chopped (adjust to spice preference)
  • 0.17 tablespoon - Ginger-Garlic paste
  • 0.08 cup - cooked rice (optional
  • As required for binding)
  • 0.17 teaspoon - turmeric powder
  • 0.17 teaspoon - red chili powder
  • 0.17 teaspoon - garam masala
  • 0.17 teaspoon - Cumin Powder
  • 0.17 teaspoon - Coriander powder
  • 0.08 teaspoon - chaat masala (for tanginess)
  • 1/25 cup - chopped coriander leaves
  • 1/25 cup - chopped mint leaves
  • 0.33 tablespoons - oil (for frying keema/paneer)
  • As required - salt to taste
  • As required For the Cabbage Leaves:
  • 0.17 nos - large head of cabbage (or sour cabbage if available)
  • 0.17 teaspoon - salt (for blanching)
  • 0.17 tablespoon - vinegar (if using fresh cabbage)
  • As required For the Crispy Coating:
  • 0.17 cup - besan (chickpea flour)
  • 0.08 cup - Rice Flour (for extra crispiness)
  • 0.17 teaspoon - red chili powder
  • 0.08 teaspoon - turmeric powder
  • 0.08 teaspoon - ajwain (carom seeds
  • As required optional)
  • As required - Water (to make a thick batter)
  • As required - Oil (for shallow or deep frying)
  • As required For the Sauce (Optional)
  • 0.17 cup - tomato puree
  • 0.08 cup - coconut milk (for richness)
  • 0.17 teaspoon - cumin seeds
  • 0.17 teaspoon - kasuri methi (dried fenugreek

Directions: Crispy Indian Style Sarmale (romanian Cabbage Rolls) Recipe

  • STEP 1.Step 1: Prepare the Cabbage Leaves 1. Bring a large pot of water to a boil. Add 1 teaspoon salt and 1 tablespoon vinegar. 2. Remove the core of the cabbage and blanch the whole head in boiling water for 5-7 minutes. 3. Carefully peel off the softened leaves and trim the thick veins to make rolling easier. Set aside. Step 2: Make the Filling 1. Heat 2 tablespoons oil in a pan. Sauté 1 chopped onion until golden brown. 2. Add 1 tablespoon ginger-garlic paste and 2 chopped green chilies. Sauté for 1-2 minutes. 3. Add 2 chopped tomatoes and cook until soft. Stir in 1 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and salt. Cook until the oil separates. 4. Add 500g **keema (minced meat)** or **crumbled paneer**. Cook until the keema is browned or the paneer is heated through. 5. Mix in 1 teaspoon garam masala, 1/2 teaspoon chaat masala, 1/4 cup coriander leaves, and 1/4 cup mint leaves. Add 1/2 cup cooked rice (optional) for binding. Let the filling cool. Step 3: Assemble the Rolls 1. Place a cabbage leaf on a flat surface. Add 1-2 tablespoons of filling near the stem end. 2. Fold the sides of the leaf over the filling, then roll it up tightly. Secure with a toothpick if needed. Repeat for all leaves. Step 4: Make the Crispy Coating 1. In a bowl, mix 1 cup besan (chickpea flour), 1/2 cup rice flour, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon ajwain (optional), and salt. 2. Gradually add water to make a thick, smooth batter. Step 5: Fry the Rolls 1. Heat oil in a pan for shallow or deep frying. 2. Dip each cabbage roll into the batter, ensuring it’s evenly coated. 3. Fry the rolls in hot oil on medium-high heat until golden brown and crispy on all sides. Drain on paper towels. Step 6: Serve 1. Arrange the crispy rolls on a platter. 2. Drizzle with tomato-coconut sauce or serve it on the side. 3. Garnish with chopped coriander leaves and a sprinkle of chaat masala. 4. Serve hot with mint chutney or raita.
  • STEP 2.Shared above
Nutrition
value
410
calories per serving
12 g Fat25 g Protein49 g Carbs9 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    25g
  • Carbs
    49g
  • Fiber
    9g

MacroNutrients

  • Carbs
    49g
  • Protein
    25g
  • Fiber
    9g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    6mg
  • Vitamin A
    808mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    175mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    116mg
  • Manganese
    1mg
  • Phosphorus
    290mg
  • Selenium
    7mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Reader