Dobrogan Fish Stuffed Cabbage Rolls
Dobrogan fish stuffed cabbage rolls are a unique specialty of the Dobrogea region and the Danube Delta, where the abundance of waterways created a culinary tradition distinct from the rest of the country. Unlike classic pork sarmale, these are made with freshwater fish (carp, pike-perch, or catfish), rice, onion, and herbs, wrapped in pickled or fresh cabbage leaves and slowly cooked in a lightly acidic tomato sauce. The result is a tender, aromatic, and surprisingly flavorful dish.
Servings
5
Prep
60 min
Cook
55 min
Total
115 min
🥘Ingredients
servings
Filling
Assembly
✅Dietary Compatibility
Yield
approx. 25–30 rolls
📦Storage
Refrigerator
Up to 2 days in the refrigerator (fish sarmale have a shorter shelf life than pork ones)
Freezer
Up to 1 month in the freezer, in the tomato sauce
🥗Nutrition Facts
Values per serving (3 rolls, approx. 200g)
Calories
160 kcal
Protein
14 g
Fat
6 g
Carbohydrates
13 g
Fiber
2 g
🍷Pairs Well With
💡Variations
Use a combination of fish (50% carp + 50% catfish) for a filling richer in natural fats and juicier texture.
Wrap the rolls in blanched grapevine leaves for a summer version with a subtle acidity and a distinct floral aroma.
Add 50 g chopped walnuts to the filling for a more complex texture and a slightly bitter note that contrasts with the sweetness of the fish.