Description
Romanian Cabbage Rolls, or Sarmale, are a traditional Eastern European dish featuring seasoned ground pork and rice wrapped in sour cabbage leaves, baked slowly in tomato juice and topped with bacon for rich flavor. Perfectly paired with polenta and sour cream, these hearty cabbage rolls are a comforting meal with a balance of tangy, savory, and aromatic herbs.
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)
Assembly
- 1 head sour cabbage (about 1 large cabbage)
- 15 slices bacon (chopped)
- 4 cups tomato juice
- water (as needed)
Instructions
- Soak and Prepare Cabbage: Soak the sour cabbage in cold water overnight or at least one hour before making the rolls. If short on time, rinse the cabbage well under cold water. Remove the core from each leaf and cut the leaves in half 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 uncooked rice and cook for an additional minute to coat it in oil.
- Make Filling: In a large bowl, combine ground pork, salt, pepper, chopped parsley, chopped dill, and the cooked onion and rice mixture. Mix thoroughly using clean hands. Use salt sparingly because sour cabbage is already salty.
- Preheat Oven: Preheat your oven to 375°F (191°C) in preparation for baking the rolls.
- Form Cabbage Rolls: Place about ¼ cup of the meat mixture onto each cabbage leaf. Roll up, tucking in the sides tightly to enclose the filling. Repeat with all remaining leaves and filling.
- Layer 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 over the chopped cabbage. Sprinkle generously with chopped bacon. Add another layer of rolls, more bacon, and more chopped cabbage on top. Optionally, season with ground pepper.
- Add Liquids: Pour tomato juice over the layered cabbage rolls and add water as needed to ensure the rolls are completely covered with liquid.
- Bake: Cover the Dutch oven with a lid or aluminum foil if the lid is not available. Bake in the preheated oven for 2 hours. Then remove the cover and continue cooking for an additional 1 to 1.5 hours until the rolls are tender and cooked through.
- Serve: Serve hot with polenta and sour cream for a traditional Romanian meal experience.
Notes
- Sour cabbage leaves can be found at European markets or some grocery stores like Sobey’s or Safeway; they are also available to order online.
- If fresh cabbage is used instead of sour cabbage, blanch the leaves for 5 to 8 minutes in boiling salted water to soften before using.
- To soften cabbage leaves without boiling, wrap a whole cabbage in plastic wrap and freeze for a couple of days. Thaw completely at room temperature before using.
- This recipe yields approximately 30 cabbage rolls depending on the size of each roll.
- Leftover cabbage rolls can be refrigerated for 3-4 days, stored in an airtight container. They freeze well for up to 3-4 months. Keep the cooking juice to reheat with the rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
