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
Scale
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
