Name: Romanian Cabbage Rolls with Pork and Rice 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 incredibly comforting about traditional dishes that fill your kitchen with warmth, and this Romanian Cabbage Rolls with Pork and Rice Recipe is exactly that. With tender sour cabbage leaves wrapped around a savory pork and rice filling, simmered in rich tomato juice, it’s a dish that connects you with authentic Romanian home cooking in every bite.

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 Pork and Rice Recipe
Top Tip
How to Serve Romanian Cabbage Rolls with Pork and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Romanian Cabbage Rolls with Pork and Rice Recipe

Why You'll Love This Recipe

Every time I make these Romanian cabbage rolls, I’m reminded just how special simple ingredients can become when combined thoughtfully. This recipe never fails to deliver a hearty, flavorful meal that brings smiles to the table and invites second helpings.

Rich tradition: This dish carries with it the warmth and nostalgia of Romanian family gatherings, making it more than just a meal.
Perfect balance of flavors: The pork’s richness pairs beautifully with fragrant herbs and the slight tang of sour cabbage for depth in every bite.
Comfort food at its best: These rolls are filling and soothing, especially on cooler days or when you want something made-from-scratch special.
Great make-ahead meal: You can prepare and freeze these in advance, which makes them super convenient for busy weeknights.

Ingredients & Why They Work

The beauty of this Romanian Cabbage Rolls with Pork and Rice Recipe is in its straightforward, fresh ingredients that come together to create complex flavors. I love how the fresh dill and parsley lighten the rich pork, and cooking the rice with onion first adds a subtle sweetness and texture.

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: Helps soften the onions and prevents sticking while bringing a neutral base for sautéing.
Onion: Provides sweetness and depth, the foundational flavor for the filling.
Long grain rice: Holds its shape beautifully inside the rolls, balancing pork richness.
Ground pork: The star protein here, tender and juicy, which makes for perfect filling.
Parsley: Adds freshness and earthiness to lighten the meat mixture.
Fresh dill: A classic herb that brings a subtle aromatic note essential in Romanian cooking.
Salt and pepper: Essential seasonings, but be mindful since sour cabbage already adds saltiness.
Sour cabbage: The defining ingredient that lends a gentle tang and tender wrapping for the filling.
Bacon slices: Adds smoky richness layered on top, infusing the rolls during baking.
Tomato juice: Keeps everything moist with a rich, bright sauce that complements the pork wonderfully.
Water: To ensure the rolls are fully covered and cooking evenly in the oven.

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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

I’ve found this recipe is a wonderful canvas for little tweaks depending on what you have on hand or your taste preferences—don’t hesitate to make it your own.

Variation: Once, I swapped half the pork for ground beef, which gave the filling a slightly different depth—still delicious and definitely worth trying if you prefer beef.
Herb swap: Feel free to experiment with fresh thyme or marjoram in place of dill for a different herbal twist.
Spice it up: Add a pinch of smoked paprika or chili flakes in the filling for a gentle kick that wakes up the flavors.
Vegetarian version: Use cooked lentils instead of pork and keep the rice and herbs; the sour cabbage still shines in this variation.

Step-by-Step: How I Make Romanian Cabbage Rolls with Pork and Rice 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: Soften the Sour Cabbage Leaves

Start by soaking the sour cabbage in cold water overnight or at least an hour before you begin to work with it. Sometimes I’m short on time and just rinse it thoroughly under cold water. Then, carefully separate each leaf and trim off the tough core part so they’re easier to roll. If the leaves seem huge, cut them in half. This step ensures the leaves are pliable but still hold up well in the oven.

Step 2: Cook the Onion and Rice

Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until soft and translucent—this usually takes about 5 minutes. Then, stir in the uncooked rice and cook for an additional minute. This toasts the rice slightly and infuses it with the onion flavor, elevating the filling’s taste.

Step 3: Mix the Filling

In a large bowl, combine ground pork with salt, pepper, chopped parsley, dill, and the warm onion-rice mixture. I always use my hands here—it’s the easiest way to evenly mix everything together. Just be cautious with the salt since the sour cabbage adds saltiness already. Once mixed, cover and set aside while you prepare the cabbage leaves.

Step 4: Roll the Cabbage

Preheat your oven to 375°F (191°C). Take a cabbage leaf and place about ¼ cup of the meat mixture near the base. Fold the edges over and roll tightly but gently so the filling stays inside. I find rolling just right is a bit of an art—don’t overstuff or the leaves might tear. Repeat for all leaves and filling.

Step 5: Layer and Bake

Chop any remaining cabbage leaves and spread a thin layer on the bottom of a large Dutch oven to prevent sticking. Place a single layer of cabbage rolls on top, then scatter chopped bacon slices generously over. If you still have more rolls, add another layer, more bacon, and a bit of chopped cabbage on top. I sometimes sprinkle cracked black pepper over it all.

Pour tomato juice over the rolls, then add enough water to cover them completely—this keeps the rolls moist and tender during baking. Cover with a lid or foil and pop into the oven.

Bake for 2 hours covered. Then remove the cover and bake uncovered for another 1 to 1.5 hours to thicken the sauce and let the bacon crisp up a bit. The long cooking makes the meat melt-in-your-mouth tender, while the cabbage absorbs all those rich flavors.

Top Tip

Through making these cabbage rolls several times, I've learned a few tricks that really help the dish come together perfectly every time—especially if this is your first attempt.

Softening the Cabbage: If you can’t find sour cabbage, blanch fresh cabbage leaves or freeze and thaw fresh cabbage ahead to soften them for easier rolling.
Balanced Seasoning: Go light on salt in the filling because the sour cabbage and bacon already add plenty of saltiness.
Roll Tight but Gentle: Roll the leaves snugly so the filling stays in but don’t force them or they can tear during baking.
Cook Low and Slow: Baking covered then uncovered lets the rolls cook through and the sauce develop a nice, concentrated flavor.

How to Serve Romanian Cabbage Rolls with Pork and Rice Recipe

Romanian Cabbage Rolls - Serving Suggestion

Garnishes

I always serve these rolls with a generous dollop of sour cream on top—it cuts through the richness so beautifully and adds a lovely creaminess. Fresh dill as a garnish adds a bright note and makes the presentation pop.

Side Dishes

Romanian polenta (mămăligă) is my favorite side dish here. Its creamy texture pairs perfectly with the tender rolls. Sometimes I add a simple cucumber salad dressed with vinegar and dill for a refreshing crunch.

Creative Ways to Present

For special occasions, I’ve arranged the rolls in a beautiful circular pattern in a casserole, then topped generously with herbs and bacon before baking. It makes for a stunning centerpiece that’s both rustic and elegant.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge for about 3-4 days. I like to store cabbage rolls in an airtight container, including all the cooking juices to keep them moist and flavorful when reheated.

Freezing

This recipe freezes beautifully. I freeze the rolls with plenty of sauce in a sealed container, so when I’m ready to eat, I just thaw overnight in the fridge, and they reheat with minimal loss of quality or texture.

Reheating

To reheat, I place the rolls with their sauce in a covered dish and warm them gently in the oven at 325°F until heated through. This keeps them tender and prevents drying out, much better than microwaving.

Frequently Asked Questions:

Can I use fresh cabbage instead of sour cabbage?

Yes! If you use fresh cabbage, you'll need to soften the leaves first by blanching them in boiling salted water for about 5-8 minutes until pliable, then cool them in cold water before rolling. Alternatively, freezing fresh cabbage overnight and thawing can also soften the leaves.

How salty are these rolls with sour cabbage?

Sour cabbage tends to be quite salty on its own, so it's important to use salt sparingly in the meat filling to avoid overly salty rolls. I recommend seasoning lightly and tasting the filling mixture before rolling to ensure the salt balance is right.

Can I freeze Romanian cabbage rolls?

Absolutely! These cabbage rolls freeze very well. Just be sure to include the cooking juices when you freeze them to preserve moisture. Thaw them in the fridge overnight and reheat gently in the oven for best results.

What should I serve with Romanian cabbage rolls?

Romanian polenta (mămăligă) is a classic side dish that pairs beautifully with these rolls. A side of sour cream and a simple cucumber salad dressed with vinegar and dill also make excellent accompaniments to balance the richness of the dish.

Final Thoughts

This Romanian Cabbage Rolls with Pork and Rice Recipe holds a special place in my heart—it’s food that feels like a warm hug from my Romanian grandmother’s kitchen. I hope you find as much joy and satisfaction making this as I do eating it. Trust me, once you master these cabbage rolls, they’ll become one of your go-to comfort dishes too. Give it a try—you won’t regret bringing this slice of Romanian tradition into your home.