Description
Traditional Romanian Cabbage Rolls (Sarmale) made with sour cabbage leaves stuffed with a savory mixture of ground pork, rice, onions, and fresh herbs, slowly baked in tomato juice and bacon for a comforting and flavorful meal.
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
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: Soak the sour cabbage in cold water overnight or at least for 1 hour before making the rolls. If short on time, rinse the cabbage well under cold water. Carefully separate each leaf, cut out the core, and cut large leaves in half.
- Sauté the aromatics and rice: Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until softened and translucent. Add the rice and cook for another minute, stirring continuously. Remove from heat.
- Mix the filling: In a large bowl, combine ground pork, salt, pepper, chopped parsley, chopped dill, and the cooked onion and rice mixture. Mix thoroughly by hand, being cautious not to add too much salt as the sour cabbage is naturally salty.
- Preheat oven: Preheat your oven to 375°F (191°C).
- Roll the cabbage: Take each cabbage leaf and place about ¼ cup of the meat mixture in the center. Roll tightly, tucking in the ends to secure the filling. Repeat with all leaves and filling.
- Layer in the Dutch oven: Chop any leftover cabbage leaves and spread them on the bottom of a large Dutch oven. Arrange a single layer of cabbage rolls on top. Generously sprinkle a layer of chopped bacon over the rolls.
- Add another layer: Repeat with another layer of cabbage rolls, more bacon, and some chopped cabbage. Optionally, season with ground pepper between layers for extra flavor.
- Add liquids: Pour 4 cups of tomato juice over the cabbage rolls. Add additional water as needed to fully cover the rolls with liquid.
- Bake: 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 uncovered for another 1 to 1.5 hours until the rolls are tender and the liquid has reduced.
- Serve: Serve the Romanian cabbage rolls hot with polenta and a dollop of sour cream for an authentic experience.
Notes
- Sour cabbage leaves are traditionally used and can be found at European markets or select grocery stores like Sobey’s or Safeway. Alternatively, order online.
- If using fresh cabbage, core it, then blanch the leaves in boiling salted water for 5 to 8 minutes until softened. Chill in cold water before use.
- Another method to soften fresh cabbage leaves is wrapping the cabbage in plastic wrap and freezing it for a few days; thaw before use.
- This recipe yields about 30 cabbage rolls, depending on size.
- Leftovers can be refrigerated for 3-4 days in an airtight container, or frozen for 3-4 months. Save the cooking juice for reheating to keep rolls moist.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg
