Description
Romanian Cabbage Rolls (Sarmale) are a traditional savory dish featuring ground pork, rice, and herbs wrapped in sour cabbage leaves, baked slowly in tomato juice and bacon for rich and hearty flavors. Perfectly paired with polenta and sour cream, this comforting meal delivers authentic Eastern European taste.
Ingredients
Scale
Filling
- 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
Cabbage Rolls
- 1 head sour cabbage (about 1 large cabbage)
- 15 slices bacon (chopped)
- 4 cups tomato juice
- water as needed
Instructions
- Soak the cabbage: Soak the sour cabbage in cold water overnight or at least an hour before making the rolls. Rinse well under cold water. Remove the core from each leaf and cut large leaves in half.
- Prepare filling base: Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until softened and translucent, about 5 to 7 minutes. Add rice and cook for another minute; set aside to cool.
- Mix filling: In a large bowl, combine ground pork, salt, pepper, parsley, dill, and the onion and rice mixture. Mix thoroughly with clean hands, balancing salt carefully due to the salty cabbage.
- Preheat oven: Set oven temperature to 375°F (191°C).
- Form cabbage rolls: Place about ¼ cup of meat mixture onto each cabbage leaf. Roll the leaf, tucking in the ends securely. Repeat with all leaves and filling until used.
- Prepare baking dish: Chop any leftover cabbage leaves and spread them on the bottom of a large Dutch oven. Arrange a single layer of cabbage rolls on top.
- Add bacon layers: Sprinkle chopped bacon generously over the cabbage rolls. Add another layer of cabbage rolls followed by more bacon and chopped cabbage. Optionally season with ground pepper.
- Add liquids: Pour tomato juice over the layered rolls. Add enough water to fully cover the rolls with liquid.
- Bake covered: Cover the Dutch oven with its lid or aluminum foil and bake in the oven for 2 hours.
- Bake uncovered: Remove the cover and continue baking for an additional 1 to 1.5 hours until rolls are tender and cooked through.
- Serve: Serve the Romanian cabbage rolls warm, accompanied by polenta and sour cream for an authentic experience.
Notes
- Sour cabbage leaves can be found in European markets or some large grocery stores. If unavailable, fresh cabbage can be blanched for 5 to 8 minutes in boiling salted water, then chilled to soften.
- An alternative to soften cabbage leaves is to freeze a head of cabbage wrapped in plastic, then thaw it before use; this softens the leaves well.
- The recipe yields approximately 30 cabbage rolls depending on roll size.
- Leftover cabbage rolls keep well in the refrigerator for 3-4 days if covered well, or freeze for 3-4 months, including the cooking juice for reheating.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg
