Name: Romanian Cabbage Rolls with Tomato and Bacon Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Romanian
Ingredients: 2 tablespoons vegetable oil; 1 large onion (chopped); ½ cup long grain rice (uncooked); 2 pounds ground pork; ¼ cup parsley (chopped); ¼ cup fresh dill (chopped); salt and pepper to taste; 1 head sour cabbage (about 1 large cabbage); 15 slices bacon (chopped); 4 cups tomato juice; water as needed

There’s something truly comforting about the humble yet hearty Romanian Cabbage Rolls with Tomato and Bacon Recipe. The blend of tender meat, tangy tomato, smoky bacon, and the soft sour cabbage just sings of home-cooked goodness that’s totally worth the love and time you put into it.

A close-up of stuffed cabbage rolls arranged in a round white ceramic bowl, filled with light yellow cabbage leaves wrapped around a ground meat and rice mixture, which is visible in one roll cut in half at the top center. The rolls sit on a bed of soft cooked cabbage and reddish-orange sauced bits, garnished with small green chopped herbs. The texture is soft and tender with a glossy, slightly oily finish. The bowl is on a white marbled surface with some out-of-focus green herbs in the background and a small part of another bowl on the right. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Romanian Cabbage Rolls with Tomato and Bacon Recipe
Top Tip
How to Serve Romanian Cabbage Rolls with Tomato and Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Romanian Cabbage Rolls with Tomato and Bacon Recipe

Why You'll Love This Recipe

This recipe is one of those dishes I return to when I want a meal that warms me from the inside out. It’s rich in flavor yet approachable, and making these cabbage rolls connects you to a tradition that feels like a warm hug from someone who knows just how to feed your soul.

Classic Comfort: Each bite offers that perfect harmony of tangy cabbage, savory pork, and smoky bacon that keeps you coming back for more.
Make Ahead Friendly: You can prep these in advance and they actually taste better after a day or two, making meal planning a breeze.
Impress with Minimal Fuss: Although it feels like a special occasion dish, it’s surprisingly straightforward to put together — I promise you can do this!
Versatile Pairings: Whether you serve it with polenta, sour cream, or a crusty bread, it beautifully complements a variety of side dishes and garnishes.

Ingredients & Why They Work

This Romanian Cabbage Rolls with Tomato and Bacon Recipe blends simple, familiar ingredients that each play a vital role. The meat gets rich and juicy from the pork and herbs, while the sour cabbage keeps things vibrant and tender. The tomato juice adds moisture and a subtle tang that balances the smoky bite of bacon perfectly.

Flat lay of a fresh whole sour cabbage with light green crinkly leaves, a small pile of chopped raw bacon slices, a mound of ground pork with a soft pink color, a large white onion with papery skin, a small white ceramic bowl filled with uncooked long grain rice, a few sprigs of fresh parsley with bright green leaves, a few sprigs of fresh dill with delicate feathery leaves, a small white ceramic bowl containing bright red tomato juice, a small white ceramic bowl of golden vegetable oil, two whole uncracked brown eggs, all arranged with careful symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable Oil: The base to soften your onions and kickstart the flavors without overpowering the dish.
Large Onion: Adds sweetness and depth once gently cooked, blending beautifully into the filling.
Long Grain Rice: Helps bind the filling and adds a slight texture contrast.
Ground Pork: The star protein — juicy, flavorful, and tender when cooked inside the cabbage leaves.
Parsley: Offers fresh, herbaceous notes that brighten the filling.
Fresh Dill: A classic herb in Romanian cooking, giving the rolls an unmistakable aromatic hint.
Salt and Pepper: Carefully balanced — remember the sour cabbage already lends saltiness!
Sour Cabbage: This is the magic wrap that softens with cooking, soaking up all flavors while lending a unique tang.
Bacon: Smoky, salty, and fatty — it melts down and infuses the rolls as they cook.
Tomato Juice: Adds acidity and moisture, keeping the rolls tender and juicy during the long baking.
Water: Just enough to cover so everything steams gently, preventing drying out.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about Romanian Cabbage Rolls with Tomato and Bacon Recipe is how easy it is to tailor to your tastes. I often tweak the herbs or try different meats, and each time it offers a lovely twist while staying true to that comforting flavor profile.

Variation: Sometimes I swap ground pork partially with ground beef or turkey for a lighter version, and it works just as well—just watch the seasoning to keep balance.
Dietary Swap: For a vegetarian twist, try a filling of rice, mushrooms, and walnuts with smoky smoked paprika instead of bacon—still delicious, just different!
Seasonal Herb Changes: If you have access to fresh thyme or marjoram instead of dill, they add a lovely fragrant depth.
Tomato Juice Alternatives: If you’re short on tomato juice, crushed canned tomatoes with a splash of water make a great substitute.

Step-by-Step: How I Make Romanian Cabbage Rolls with Tomato and Bacon Recipe

Two cabbage rolls covered in orange-brown tomato sauce with bits of cooked onion sit on top of a yellow layer that looks like soft polenta or cornmeal mush on a patterned shallow white plate. Each cabbage roll has a dollop of white sour cream sauce with green herbs sprinkled on top, and there are fresh green herb leaves beside the rolls on the plate. In the background, there is a small wooden bowl filled with more white sour cream sauce and a wooden spoon resting inside it, all placed on a wooden surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Cabbage Leaves with Care

I always soak the sour cabbage in cold water at least an hour before starting — if I’m in a rush, rinsing it well works too. Then, I cut out the tough core from each leaf and halve the big leaves. This prep makes rolling easier and ensures the leaves cook evenly. It’s a small step, but it sets you up for success.

Step 2: Cook the Onion and Rice Together

Heat the vegetable oil in a skillet and gently sauté the chopped onion until it’s soft and translucent—that's about 5-7 minutes. Then stir in the rice and cook it for another minute or so. This step lightly toasts the rice, so it doesn’t stay raw inside the rolls. Patience here pays off with better texture.

Step 3: Mix the Filling With Love

In a large bowl, combine the ground pork with salt (lightly, since the cabbage is salty), pepper, parsley, dill, and the onion-rice mixture. I usually use my hands to mix everything gently but thoroughly—it helps me feel the right consistency and moisture without overworking the meat.

Step 4: Roll the Cabbage Leaves

Preheat your oven to 375°F (191°C). Take each cabbage leaf, put about ¼ cup of filling in the center, and roll it up tightly, tucking the edges in like little parcels. It’s a bit like wrapping a present—once you get the hang of it, it’s actually quite satisfying. Don’t worry too much about size; rustic is charming here!

Step 5: Assemble and Layer With Bacon

I usually chop up any leftover cabbage leaves and place a layer on the bottom of my Dutch oven to keep the rolls from sticking. Next, I arrange a layer of cabbage rolls, sprinkle a generous handful of chopped bacon over them, then repeat with another layer of rolls and bacon. It’s all about layering flavor and fat to keep these moist and delicious.

Step 6: Add Tomato Juice and Bake Low and Slow

Pour the tomato juice over everything until the rolls are fully submerged, topping off with water as needed—this ensures they steam and stay juicy. Cover your Dutch oven with a lid or foil and bake for 2 hours; then remove the cover and let it cook uncovered for another hour to brown and concentrate flavors. The slow baking transforms these into pure magic.

Trust me on this long cooking time—it’s what lets the flavors meld and the cabbage soften to perfection.

Top Tip

Over years of making this Romanian Cabbage Rolls with Tomato and Bacon Recipe, I learned a few tips that saved me lots of trial and error. Here are the ones that make all the difference.

Don’t Skip Soaking the Cabbage: Even if you’re short on time, soaking or rinsing your sour cabbage really cuts the salty sharpness and softens it, making rolling much easier.
Watch Your Salt: Since sour cabbage and bacon add saltiness, start with a little salt in your filling—you can always add more later but it’s tougher to fix if over-salted.
Use a Heavy-Duty Pot: A Dutch oven or deep oven-safe pot retains moisture and heat evenly, so your rolls cook gently and don’t dry out.
Patience for Perfect Texture: The two to three-hour bake might feel long, but it’s vital for tender cabbage and fully developed flavors—don’t rush it!

How to Serve Romanian Cabbage Rolls with Tomato and Bacon Recipe

Romanian Cabbage Rolls - Serving Suggestion

Garnishes

I usually serve this dish with a generous dollop of sour cream on top—its creamy tang cuts through the richness perfectly and cools the palate. Fresh chopped dill or parsley sprinkled right before serving adds that lovely pop of color and freshness I always enjoy.

Side Dishes

Polenta is my absolute favorite side—creamy and mild, it’s a perfect partner to soak up the tomato juices. Sometimes, for a heartier meal, I add crusty bread or a simple cucumber salad for contrast.

Creative Ways to Present

For dinner parties or holidays, I like to arrange the cabbage rolls in neat rings or even stack them to create a rustic centerpiece. Serving them in individual bowls with a spoon of broth and bacon bits on top feels special and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in their cooking broth in an airtight container in the fridge. This keeps them juicy and flavorful for up to 3-4 days. Sometimes, I divide leftovers into smaller portions—that way I can enjoy them throughout the week without reheating too much at once.

Freezing

This recipe freezes wonderfully. After cooling, I pack the rolls with some of the tomato juice into freezer-safe containers or bags. They keep well for 3-4 months. I love having these ready-made comfort meals on days I’m pressed for time.

Reheating

To reheat, I let frozen rolls thaw in the fridge overnight, then warm gently in a saucepan on low heat or in the oven, covered. Adding a splash of water or tomato juice helps maintain moisture, so they don’t dry out. Microwave works in a pinch, but slow reheating is best for texture and flavor.

Frequently Asked Questions:

What if I can’t find sour cabbage?

You can use fresh cabbage as a substitute by blanching the leaves first to soften them; boil the whole cabbage for 5-8 minutes until pliable, then cool under cold water before rolling. Another trick is freezing fresh cabbage wrapped in plastic for a couple of days, then thawing it to soften the leaves.

Can I make this recipe vegetarian?

Yes! Swap out the ground pork for a hearty mix of mushrooms, cooked rice, finely chopped walnuts, and season with smoked paprika and other herbs to keep the smoky flavor profile without meat. Use vegetable broth or tomato juice and reserve bacon or omit it for a fully vegetarian dish.

How long do the cabbage rolls need to bake?

They bake covered for about 2 hours at 375°F (191°C), then uncovered for 1 to 1.5 hours. This long, slow cook ensures the meat is tender, cabbage is soft, and flavors have melded beautifully.

Can I prepare these cabbage rolls ahead of time?

Absolutely! You can assemble the cabbage rolls a day ahead, cover them tightly, and refrigerate. The flavors actually deepen after resting overnight. Just add a bit more liquid before baking if needed. This makes for easy entertaining and stress-free cooking.

Final Thoughts

Romanian Cabbage Rolls with Tomato and Bacon Recipe holds a special place in my kitchen and heart. It’s a soulful dish that reminds me of cozy family gatherings and slow Sunday afternoons. I can’t recommend it enough to anyone looking for comfort food with depth and tradition. Roll up your sleeves, enjoy the process, and savor every moment and bite—you'll be glad you did.