There’s something deeply comforting about a home-cooked dish that wraps tradition into every bite, and that’s exactly what you get with this Romanian Cabbage Rolls with Bacon Recipe. It’s the perfect mix of tangy sour cabbage, hearty seasoned pork filling, and that smoky bacon that takes it to the next level—trust me, once you try this, you’ll want to make it again and again.
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Why You'll Love This Recipe
Honestly, this Romanian Cabbage Rolls with Bacon Recipe holds a special place in my heart and my kitchen. It’s one of those recipes that brings everyone around the table, and the aromas alone fill your home with warmth and anticipation.
- Deep, layered flavors: The combination of sour cabbage with savory pork and crispy bacon creates a perfect balance of tang, richness, and smokiness.
- Comfort food at its best: These rolls are hearty and satisfying — exactly what you want on a chilly day or for a family gathering.
- Traditional yet approachable: While rooted in Romanian heritage, the ingredients are easy to find and the method is straightforward enough for any home cook.
- Great make-ahead potential: You can prep this in advance and it tastes even better after resting, making it perfect for busy days or entertaining.
Ingredients & Why They Work
The magic of this Romanian Cabbage Rolls with Bacon Recipe lies in the harmony between ingredients — each one adding flavor, texture, and authenticity. Sourcing good-quality sour cabbage and fresh bacon really pays off here.
- Sour cabbage: The star of the show! Its tangy, fermented flavor softens beautifully and pairs perfectly with pork. If you can’t find sour cabbage, fresh cabbage works with some extra prep.
- Ground pork: Rich and juicy, pork is the traditional meat for these rolls and keeps the filling tender.
- Long grain rice: Adds texture and helps bind the filling without overpowering it.
- Onion: Sweated until translucent, it lends a gentle sweetness to the mix.
- Fresh parsley and dill: Bright herbaceous notes that lighten and lift the filling.
- Bacon slices: Scattered generously on top, they add smoky depth and a little crispy contrast after baking.
- Tomato juice: Provides a tangy, rich braising liquid that infuses the rolls as they slow cook.
- Salt and pepper: Essential seasonings that tie everything together—remember to salt lightly because the sour cabbage is naturally salty!
Make It Your Way
I love how versatile this Romanian Cabbage Rolls with Bacon Recipe can be. Over the years, I’ve experimented by adding a little smoked paprika or swapping some of the pork for beef to suit my taste or what’s in my fridge. Feel free to make it your own—it’s all about what you enjoy.
- Variation: When I want a lighter twist, I substitute half the pork with ground turkey and reduce the bacon slightly—still delicious and less heavy.
- Vegetarian twist: Try replacing the meat with a mix of sautéed mushrooms, walnuts, and cooked rice, seasoned well with herbs and smoked paprika.
- Seasonal herbs: Swap fresh dill with tarragon or thyme for an interesting flavor change depending on what’s fresh.
Step-by-Step: How I Make Romanian Cabbage Rolls with Bacon Recipe
Step 1: Prepare the Sour Cabbage Leaves
The key first step is soaking your sour cabbage in cold water to mellow the saltiness—overnight if possible, but at least an hour works too. If you're short on time, rinse the leaves well under cold water. Next, carefully cut out the core from each leaf, and if any leaf is too large, just cut it in half so each roll is manageable. This prep makes rolling a breeze later on.
Step 2: Cook the Onion and Rice
Heat the vegetable oil in a skillet over medium heat. Toss in the chopped onions and cook them gently until they soften and turn translucent—about 5 minutes or so. Next, add the uncooked rice and stir for another minute to coat it and slightly toast it. This builds flavor and ensures the rice cooks properly inside the rolls.
Step 3: Mix the Filling
In a large bowl, combine the ground pork with salt, pepper, chopped parsley, dill, and the onion-rice mixture. A little tip: go light on the salt since your cabbage and bacon bring saltiness too. Use your hands to mix everything thoroughly—it helps blend all those flavors and gives you a better feel for the texture.
Step 4: Roll the Cabbage
Preheat your oven to 375°F (191°C). Grab a cabbage leaf, place about ¼ cup of the meat mix in the center, and roll it up tightly, tucking in the ends just like a little burrito. Don’t be afraid to roll firmly — this keeps everything together during baking. Repeat until all the filling and leaves are used.
Step 5: Layer and Bake
If you have leftover cabbage leaves, chop them finely to line the bottom of a large Dutch oven—this prevents sticking. Arrange a single layer of your rolls on top, then sprinkle generously with the chopped bacon. Layer again with more rolls, bacon, and some chopped cabbage. A dash of freshly ground pepper over the top adds an inviting finish.
Pour tomato juice over everything, then add water as needed to fully cover the rolls with liquid. Cover the pot with its lid or tightly with foil, and bake for 2 hours. After that, remove the cover and continue baking for another 1 to 1.5 hours. This slow cooking tenderizes the cabbage and lets those flavors meld beautifully.
Step 6: Serve and Enjoy
Once out of the oven, these cabbage rolls smell heavenly and are ready to be enjoyed—typically dressed with a dollop of sour cream and a hearty helping of creamy polenta on the side. Perfect comfort on a plate!
Top Tip
From my years of making this, I’ve learned a few small tweaks that really help you nail the perfect Romanian cabbage rolls every time. These little insights save you from common pitfalls and enhance your cooking experience.
- Leaf prep matters: Be gentle when removing the core from cabbage leaves so they don't tear — torn leaves can make rolling tricky.
- Don’t over-salt: Since your sour cabbage and bacon bring saltiness, it’s best to add salt sparingly to avoid an overly salty dish.
- Use your hands: Mixing the filling by hand really helps get the spices and herbs evenly distributed without over-working the meat.
- Keep the rolls submerged: Make sure the tomato juice and water cover the rolls completely to prevent drying during the long bake.
How to Serve Romanian Cabbage Rolls with Bacon Recipe
Garnishes
I always serve these cabbage rolls with a generous spoonful of sour cream on top—it cools down each bite and adds a lovely creamy tang that complements the rolls perfectly. Sometimes I sprinkle a touch of fresh dill or parsley for a pop of green and freshness.
Side Dishes
Classic creamy polenta is my go-to accompaniment; its mellow corn flavor pairs beautifully with the rolls. You could also serve mashed potatoes or a simple rye bread to soak up the delicious tomato juices.
Creative Ways to Present
For special dinners, I like to arrange the cabbage rolls in a pretty circular pattern on a large platter, topped with crispy bacon pieces and fresh herbs for a rustic, inviting look. Serving the braising liquid on the side in a small bowl lets guests add more juiciness as they like.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cabbage rolls in an airtight container in the fridge, making sure to keep some of the cooking juices along with them to prevent drying out. They reliably keep for 3 to 4 days, making easy lunches or quick dinners during the week.
Freezing
These rolls freeze beautifully! I portion them out into freezer-safe containers with plenty of the tomato juice liquid, then thaw slowly in the fridge before reheating. Freezing them means you have a ready-made meal waiting whenever you want something comforting without the prep.
Reheating
For best results, I reheat leftover cabbage rolls gently in the oven, covered with foil to keep them moist, or in a covered skillet on low heat. Adding a splash of the reserved cooking liquid helps revive that juicy, tender texture and keeps the flavors fresh.
Frequently Asked Questions:
Yes, you can use fresh cabbage but you’ll need to soften the leaves first by blanching them in boiling salted water for 5-8 minutes, or alternatively freeze and thaw them to soften. This step mimics the texture of sour cabbage, which is already naturally softened and fermented.
Because sour cabbage has a natural saltiness, it’s best to season the filling sparingly with salt. The bacon also adds saltiness when cooking. Overall, the rolls end up perfectly seasoned without being overly salty if you follow the recipe’s advice on salt amounts.
Absolutely! These cabbage rolls taste even better the next day, so you can assemble them and refrigerate overnight before baking, or bake them fully in advance and reheat gently for serving.
Traditionally, polenta and sour cream are perfect companions to these cabbage rolls. You can also serve simple mashed potatoes, crusty bread, or a fresh green salad to balance the rich flavors.
Final Thoughts
Romanian Cabbage Rolls with Bacon Recipe isn’t just a meal, it’s an experience of warmth, tradition, and soulful flavors. Whether you’re rolling these up for a family dinner or a special occasion, the time and love you put into them shine through each bite. I can’t wait for you to try this recipe and see for yourself how rewarding making these cabbage rolls can be. When you do, please share your stories—I’m always excited to hear how they turn out in your kitchen!
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Romanian Cabbage Rolls with Bacon Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 30 servings
- Category: Main Course
- Method: Baking
- Cuisine: Romanian
Description
Traditional Romanian Cabbage Rolls (Sarmale) are savory parcels of ground pork, rice, and herbs wrapped in tender sour cabbage leaves, slow-baked in tomato juice and topped with smoky bacon. This comforting dish is perfect for hearty family meals and pairs wonderfully with polenta and sour cream.
Ingredients
Meat Mixture
- 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
- Prepare the cabbage leaves: Soak the sour cabbage in cold water overnight or at least one hour before starting. If short on time, rinse the cabbage well under cold water. Remove the cores from each leaf and cut in half if the leaves are very 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 the filling: In a large bowl, combine ground pork, salt, pepper, parsley, dill, and the cooked onion and rice mixture. Mix well using your hands, adjusting salt carefully since sour cabbage is salty.
- Preheat oven: Set the oven to 375°F (191°C) to prepare for baking the rolls.
- Form the rolls: Place approximately ¼ cup of the meat filling onto each cabbage leaf. Roll up the leaf tightly, tucking in the ends to secure the filling. Repeat until all filling and leaves are used.
- Layer rolls in Dutch oven: Chop any leftover cabbage leaves and spread them evenly on the bottom of a large Dutch oven. Arrange a single layer of cabbage rolls on top. Sprinkle generously with chopped bacon.
- Build layers: Add another layer of cabbage rolls, more chopped bacon, and additional chopped cabbage. Optionally season with ground pepper.
- Add liquids: Pour 4 cups of tomato juice over the cabbage rolls. Add water as needed to ensure the rolls are completely covered with liquid.
- Bake the rolls: Cover the Dutch oven with its lid or aluminum foil. Bake in the preheated oven for 2 hours. Then remove the lid or foil and continue baking for another 1 to 1.5 hours uncovered to allow the top to brown.
- Serve: Remove from oven and serve the Romanian cabbage rolls hot with sides such as polenta and sour cream for a traditional experience.
Notes
- Sour cabbage leaves can often be found at European markets or large grocery stores like Sobey’s or Safeway, or ordered online.
- If fresh cabbage is used instead of sour, blanch the leaves in boiling salted water for 5-8 minutes until softened, then cool under cold water.
- Alternatively, freeze fresh cabbage wrapped in plastic for a couple of days to soften leaves; thaw at room temperature before using.
- The recipe yields about 30 medium-sized cabbage rolls, depending on individual roll size.
- Leftovers keep well for 3-4 days refrigerated in an airtight container or covered dish. They can also be frozen for up to 3-4 months, saving the cooking juice to reheat with the rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
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