Description
Romanian Cabbage Rolls (Sarmale) is a traditional comfort food featuring ground pork, herbs, rice, and sour cabbage leaves, simmered slowly in tomato juice and bacon juices to create a tender, flavorful dish perfect for family dinners.
Ingredients
Scale
Main 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)
Instructions
- Prepare the Cabbage: Soak the sour cabbage in cold water overnight or at least an hour before making. If short on time, rinse the cabbage leaves well under cold water, then cut out the core and halve the leaves if they are too large.
- Cook Onions and Rice: Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until softened and translucent, about 5-7 minutes. Stir in the rice and cook for another minute.
- Mix Filling: In a large bowl, combine ground pork, salt, pepper, parsley, dill, and the cooked onion and rice mixture. Mix thoroughly with clean hands, being careful not to over-salt because the sour cabbage is salty.
- Preheat Oven: Preheat your oven to 375°F (191°C).
- Form Rolls: Place about a ¼ cup of meat mixture on each cabbage leaf. Roll the leaf tightly, tucking in the sides to enclose the filling. Repeat until all filling and leaves are used.
- Layer in Dutch Oven: Chop any leftover cabbage leaves and spread them in the bottom of a large Dutch oven. Arrange a single layer of cabbage rolls over the chopped cabbage. Sprinkle a generous amount of chopped bacon over the rolls.
- Build Layers: Add another layer of cabbage rolls, bacon, and more chopped cabbage on top. Season with ground pepper if desired.
- Add Liquid: Pour the tomato juice over the cabbage rolls and add water as needed to completely cover the rolls.
- Bake: Cover the Dutch oven with a lid or aluminum foil. Bake for 2 hours. Then remove the lid or foil and bake uncovered for another 1 to 1.5 hours until the rolls are tender and the sauce has thickened.
- Serve: Serve the sarmale hot with polenta and sour cream for an authentic Romanian experience.
Notes
- Sour cabbage leaves are often available at European markets or some grocery stores, or can be ordered online.
- If using fresh cabbage instead of sour cabbage, core and blanch it in boiling salted water for 5 to 8 minutes until softened, then chill under cold water.
- Freezing fresh cabbage wrapped in plastic wrap for a couple of days and then thawing softens the leaves as an alternative to blanching.
- This recipe yields about 30 cabbage rolls depending on size.
- Leftovers keep well refrigerated for 3-4 days if covered properly or freeze for 3-4 months. Save the cooking liquid for reheating.
Nutrition
- Serving Size: 1 cabbage 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: 8 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 55 mg
