Sarmale, cabbage rolls stuffed with meat and rice, stand at the center of Romanian cuisine, often served with sour cream and polenta. Mămăligă functions as a staple side, similar to polenta, appearing alongside stews and meats. Ciorbă, a sour soup made with vegetables and meat, varies widely but remains a constant presence. Grilled sausages like mici are common, especially in casual settings. Dishes lean heavily on pork, cabbage, potatoes, and fermented elements, with meals built around hearty, filling combinations rather than light or segmented courses.
