Romanian Cuisine Recipes

Polenta is a traditional Romanian side dish made from coarsely ground yellow cornmeal, cooked slowly in water or broth until thick and creamy.

Cabbage rolls filled with a savory meat mixture, simmered in a tangy tomato sauce

Classic Romanian stuffed cabbage rolls served with creamy polenta.

A traditional Romanian cheese made from sheep's milk, known for its creamy texture and mild flavor.

Classic stuffed cabbage rolls with ground meat and sauerkraut, simmered in a rich tomato sauce.

Cabbage rolls filled with a mixture of pork, rice, and sour cream, simmered in a savory sauce.

Simplified cabbage rolls with pork and sour cream, perfect for a weeknight dinner.

Classic Romanian cabbage rolls filled with a mixture of ground pork and rice, simmered in a tangy tomato sauce.

A meat-free version of traditional sarmale using lentils and mushrooms for a hearty plant-based dish.

A rich and flavorful beef soup with a tangy sour cream finish, a staple of Romanian cuisine.

A hearty beef soup with a variety of vegetables and a touch of sour cream, showcasing the flavors of Romanian cuisine.

Sarmale filled with pork and rice, served with creamy mămăligă and spicy peppers.

Traditional Romanian cabbage rolls filled with a pork and rice mixture, served with creamy polenta.

Authentic Romanian cabbage rolls filled with a savory pork and rice mixture, served with a side of creamy polenta.

Cabbage rolls filled with a mixture of pork and rice, served with polenta and sauerkraut.

Tender pork ribs grilled to perfection with a savory rub and served with golden crispy fries

Fall-off-the-bone beef ribs cooked slowly with a garlic herb glaze and crispy garlic fries

Cabbage rolls filled with a mixture of pork and rice, a staple of Romanian cuisine.

A classic Romanian dessert with a buttery crust and fresh raspberry filling.

Cabbage rolls filled with a mixture of pork and rice, cooked in a savory sauce.

A variation of traditional Romanian cabbage rolls with added mushrooms and a tangy sauce.

Cabbage rolls filled with a mixture of pork and rice, cooked in a savory broth.

A variation of cabbage rolls with a distinct regional flavor from the Apuseni Mountains.