Romanian Dragobets

I have made this recipe a few times for Dragobete, especially when I wanted to prepare something simple but different. It doesn't take long, the ingredients are readily available, and everything turns out more colorful than a regular polenta. The beetroot and sour cabbage add something extra, and the shape is nice if you have the patience to cut out little hearts.

Quick Info

Total Time: 40-50 minutes
Preparation Time: 15-20 minutes
Cooking Time: 25-30 minutes
Servings: 2-3
Difficulty: easy
Recipe Type: traditional, special occasion (Dragobete or another day dedicated to couples)

Ingredients

Cornmeal – approximately 200 g (for a softer polenta)
Sour cabbage – 200 g, finely chopped
Homemade smoked sausages – 2 medium pieces (shorter sausages can also be used, they just need to be smoked)
Raw red beet – 1 suitable piece

Preparation Method

1. Prepare the polenta.
Boil water (about 600 ml for 200 g of cornmeal). When it starts to boil, add a teaspoon of salt, then sprinkle in the cornmeal while stirring constantly. Cook until you get a soft polenta – it shouldn't be too thick, so you can spread it out.

2. Chop the cabbage.
Wash the sour cabbage if it’s too salty. Finely chop it so it can be easily placed on the polenta. Do not cook it separately, use raw sour cabbage.

3. Boil and fry the sausages.
Boil the sausages for 10-15 minutes. Then you can take them out and sauté them a bit in a pan to get a crust. It's not mandatory to fry them hard; the important thing is that they are well cooked.

4. Slice the beetroot thinly.
Wash the beetroot, peel it, and cut it into round slices, not too thick. From each slice, cut out heart shapes with a sharp knife. If you don't have patience, you can make a few simple shapes.

5. Assemble everything on a platter.
Place a baking paper or foil directly on a flat surface. Spread the soft polenta into a round or oval shape, about a finger thick. Shape it into a heart using a knife or spatula.

6. Make indentations in the middle of the polenta.
With a spoon, gently press in the middle of the shape to make a few indentations without piercing the polenta. In these places, place the boiled and fried sausages, cut into slices or left whole, as you like. Next to them, place small piles of chopped sour cabbage.

7. Decorate with beetroot hearts.
Arrange the beetroot hearts all around the polenta, on the edges or over the free spaces.

Why I make this recipe often

It’s a quick polenta variant that uses things I usually have in the fridge. It’s great for a meal for two, without being too filling or difficult to assemble. I love the texture combination between warm polenta, sour cabbage, and raw beetroot.

Tips and Variations

Tips

Make the polenta softer than usual – it spreads easier and doesn’t crack when shaping.
For clean-edged beetroot hearts, use a small knife with a thin blade.
If the polenta has hardened too much, add a little warm water and mix well.
Substitutions

You can use store-bought smoked sausages if you don't have homemade ones, but the taste will be slightly different.
Sour cabbage can be replaced with sautéed fresh cabbage, but the original recipe uses sour cabbage.
Raw red beet can be replaced with thin slices of raw carrot if you don't like beetroot, but the color won't be as intense.
Variations

If you want, you can also add a thin layer of cheese over the polenta before decorating.
You can use small heart shapes for individual servings; it’s not mandatory to make one large one.
The sausages can be sliced into rounds and mixed directly into the polenta for a different look.
Serving Ideas

Serve immediately while the polenta is warm.
Goes well with a simple green salad or some green onions.
For an extra flavor boost, add pepper or a little oil over the sour cabbage before serving.

Frequently Asked Questions

Can I make the recipe if I don’t have special cutting shapes?
Yes, the beetroot hearts can be easily cut with a thin knife. The shape doesn’t have to be perfect.

Can I use another type of cold cut or just smoked sausages?
You can try with another cold cut, but smoked sausages give the right flavor and good texture for this type of recipe.

Do I need to cook the sour cabbage beforehand?
No, the sour cabbage remains raw. If you don't like it this way, you can blanch it briefly or sauté it.

What kind of beetroot do I need?
Raw red beet, not pickled or boiled, so that you can cut firm shapes.

Nutritional Values

Approximately, for one serving:
Calories: 250-350 kcal
Protein: 8-10 g (from sausages, a little from polenta)
Carbohydrates: 40-50 g (mostly from polenta and beetroot)
Fats: 8-15 g (varies depending on the type of sausages)
Fiber: 4-5 g (beetroot and sour cabbage)
Values vary depending on how many sausages and cornmeal you use. It’s a recipe with moderate carbohydrates and enough protein for a simple meal.

Storage and Reheating

It’s best consumed immediately after preparation. If there are leftovers, cover and store in the fridge for a maximum of one day. The polenta will harden, and the raw beetroot will lose its texture. You can reheat it gently in a steamer or microwave, but it won’t look the same as fresh.

 Ingredients: cornmeal sauerkraut homemade sausages red beet