Name: Romanian Cabbage Rolls with Tomato and Bacon Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Romanian
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)

There’s something deeply comforting about a warm, home-cooked meal like this Romanian Cabbage Rolls with Tomato and Bacon Recipe. The tender cabbage wrapped around juicy pork, kissed by smoky bacon and simmered in rich tomato juice—it’s a hug in food form every time I make it.

The dish shows a white round bowl full of cabbage rolls placed on a white marbled surface. The cabbage rolls have a light yellow outer layer with a soft and moist texture. Some rolls are whole, while one is cut in half to show a beige, finely crumbed filling inside. Surrounding the rolls are cooked orange and red shredded cabbage, with pieces of browned meat mixed in, giving the dish a rich textured appearance. Fresh chopped green herbs are sprinkled on top, adding a touch of color contrast. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Romanian Cabbage Rolls with Tomato and Bacon Recipe
Top Tip
How to Serve Romanian Cabbage Rolls with Tomato and Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Romanian Cabbage Rolls with Tomato and Bacon Recipe

Why You'll Love This Recipe

I’ve made my share of cabbage rolls over the years, but this Romanian take with tomato and bacon has a special place in my kitchen. It’s hearty, flavorful, and surprisingly straightforward once you get the hang of rolling the leaves. Plus, everyone at the table fights over the bacon bits!

Authentic flavor blend: The mix of fresh herbs, smoky bacon, and tangy tomato juice hits all the right notes.
Perfect comfort food: Each bite is warm and satisfying, making it ideal for family dinners or cozy nights in.
Make-ahead friendly: This recipe tastes even better the next day and freezes beautifully.
Impress your guests: Though it looks impressive, it’s really just a handful of simple steps that anyone can follow.

Ingredients & Why They Work

Each ingredient in this Romanian Cabbage Rolls with Tomato and Bacon Recipe plays a key part in creating those signature flavors and textures. Sourcing fresh herbs and good-quality bacon really brings the dish alive.

Flat lay of a large fresh head of sour cabbage with pale green crinkled leaves, a small pile of bright green chopped parsley, a small pile of feathery fresh dill, one large uncracked brown egg, a mound of raw ground pork with a natural pink color, a small white ceramic bowl filled with uncooked long grain white rice, a small white ceramic bowl containing vegetable oil with a golden hue, a small white ceramic bowl of vibrant red tomato juice, a simple white ceramic bowl holding roughly chopped raw bacon slices with visible fat and meat, and one large whole onion with papery golden skin placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Keeps the onions from sticking and helps develop a sweet base flavor.
Onion: Adds a mild sweetness and depth to the filling.
Long grain rice: Absorbs the juices and firms up the filling for a balanced bite.
Ground pork: The rich, fatty meat gives the rolls great moistness and flavor.
Fresh parsley: Offers a bright, herbaceous note that lifts the dish.
Fresh dill: Classic in Romanian cooking, it adds a slightly tangy, aromatic touch.
Salt and pepper: Essential, but go easy on the salt since sour cabbage is naturally salty.
Sour cabbage: The star ingredient—its tang and tenderness define Romanian sarmale.
Bacon: Smoky and savory, it layers in extra flavor both inside the pot and on top.
Tomato juice: Creates a luscious, slightly acidic cooking liquid that tenderizes and ties everything together.
Water: Used to ensure the rolls stay submerged and cook evenly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with the herbs depending on what’s fresh. Some days, I’ll swap dill for a bit of thyme or marjoram for a different aroma. You can also experiment with ground beef or a pork-beef mix for the filling. It’s all about what suits your taste and pantry best.

Variation: One time, I added smoked paprika to the filling for a smoky warmth that paired amazingly with the bacon—totally recommend trying that if you like subtle heat.
Dietary tweaks: For a leaner version, ground turkey works well, but keep the bacon on top for flavor punches.
Seasonal swaps: When sour cabbage isn't available, blanching fresh cabbage or thawing frozen cabbage leaves makes a great substitute.

Step-by-Step: How I Make Romanian Cabbage Rolls with Tomato and Bacon Recipe

The dish shows two stuffed cabbage rolls placed side by side on a white plate with a simple pattern. Underneath them is a layer of soft yellow polenta, and on top and around the rolls is a tomato-based sauce mixed with finely shredded cabbage and bits of herbs. Each cabbage roll has a dollop of white sour cream on top, garnished with green chopped dill. The plate is set on a white marbled surface with fresh dill and a wooden bowl of sour cream with a wooden spoon in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Cabbage Leaves

The day before, I soak the sour cabbage leaves in cold water overnight to reduce saltiness and soften them for easy rolling. If you’re short on time, rinse them thoroughly under cold water and cut out the tough core of each leaf. For super-large leaves, halving them makes rolling much easier.

Step 2: Cook the Onion and Rice

Heat vegetable oil in a skillet and sauté the chopped onion over medium heat until it turns soft and translucent—about 5 minutes. Then add the uncooked long grain rice and stir for another minute or so. This step flavors the rice and prevents it from being raw or crunchy inside the rolls.

Step 3: Mix the Filling

In a large bowl, combine the ground pork, cooked onion and rice, chopped parsley and dill, plus salt and pepper. I always go easy on salt because the sour cabbage adds natural saltiness. Use your hands to mix everything thoroughly—that connection helps you feel the texture and ensures even distribution.

Step 4: Roll the Cabbage Stuffed Delicacies

Preheat your oven to 375°F (191°C). Take about ¼ cup of the meat mixture and place it near the core edge of each cabbage leaf. Fold in the sides and roll tightly—like making a mini burrito. Don’t worry if your first few rolls aren’t perfect; practice makes perfect, and rustic charm is welcome here!

Step 5: Assemble the Layers

Chop any leftover cabbage leaves and spread a layer at the bottom of a large Dutch oven. Then arrange a single layer of your cabbage rolls on top. Sprinkle chopped bacon generously over the rolls. Repeat with another layer of cabbage rolls, more bacon, and a bit more chopped cabbage on top. If you like, add a pinch of ground pepper for extra aroma.

Step 6: Add Liquids and Bake

Pour the tomato juice over everything, then add enough water so the cabbage rolls are fully covered. Cover your Dutch oven with a lid (or aluminum foil if you don’t have one). Bake for 2 hours, then remove the cover and bake for another 1 to 1.5 hours until the rolls are tender and the top gets slightly browned.

Step 7: Serve

I love serving these with creamy polenta and a dollop of sour cream—it’s a classic combo that balances the tangy, meaty rolls perfectly.

Top Tip

One of the things I learned after making these a few times is that gentle handling of the cabbage leaves and layering really influences the final texture and taste. Here are some of my best tips that made all the difference:

Softening sour cabbage: Soaking overnight reduces that salty tang and makes rolling easier without tearing leaves.
Mixing the filling: Use your hands instead of a spoon—you’ll feel if it’s too wet or dry and can adjust accordingly.
Layering bacon: Be generous! Bacon adds a smoky fat that keeps everything moist and adds irresistible flavor.
Cooking time: Don’t rush it—low and slow baking lets flavors marry and leaves melt into the filling deliciously.

How to Serve Romanian Cabbage Rolls with Tomato and Bacon Recipe

Romanian cabbage rolls - Serving Suggestion

Garnishes

I usually top my cabbage rolls with a spoonful of sour cream and a sprinkle of fresh dill right before serving. The creaminess of the sour cream cuts through the tangy tomato and adds a cooling contrast, while fresh dill brightens every bite.

Side Dishes

Polenta is my go-to side—it’s smooth, buttery, and soaks up all the flavorful juice from the rolls. Sometimes, I also serve a simple green salad with a light vinaigrette to add freshness and balance the richness.

Creative Ways to Present

For special occasions, I’ve layered these rolls in a beautiful ceramic dish and arranged them in a spiral pattern. Drizzling a bit of fresh tomato sauce on top and garnishing with bacon bits and herbs makes it look stunning on the table—guests always ask for seconds!

Make Ahead and Storage

Storing Leftovers

These rolls actually taste better the next day, once the flavors settle. I store leftovers covered tightly in the fridge for up to 3-4 days. Keeping them submerged in their cooking juices prevents them from drying out, and I always save the tomato-bacon broth for reheating.

Freezing

I love making a big batch and freezing half for later. Just pack the rolls with ample tomato juice in a freezer-safe airtight container; they keep well for 3-4 months. When you defrost, the flavors and texture hold up wonderfully.

Reheating

For reheating, I place the rolls and their juice in an oven-safe dish, cover it, and warm at 350°F until heated through—usually about 20-30 minutes. This keeps the cabbage soft and juicy, unlike microwaving which can make them rubbery.

Frequently Asked Questions:

Can I use fresh cabbage instead of sour cabbage?

Yes! If you can’t find sour cabbage, blanch fresh cabbage leaves in boiling salted water for 5-8 minutes until softened, then chill them in cold water before using. Another trick is freezing fresh cabbage to soften it, then thawing before rolling.

How do I prevent the cabbage leaves from tearing while rolling?

Handle the leaves gently and soak or blanch them well beforehand to soften the veins. Cutting out the thick core part of each leaf also helps make rolling easier without tearing.

Can I make these cabbage rolls ahead of time?

Absolutely. These rolls actually taste even better the next day as the flavors meld beautifully. You can prepare them a day ahead, refrigerate, and then bake before serving. They also freeze well for future meals.

What’s the best way to reheat leftover cabbage rolls?

Reheat in the oven at around 350°F, covered, to maintain tenderness and moisture. Avoid microwaving if possible, as it can dry out the cabbage and filling.

Final Thoughts

This Romanian Cabbage Rolls with Tomato and Bacon Recipe reminds me of family gatherings and the joy of sharing a lovingly prepared meal. It’s a recipe that invites you to slow down, get your hands a little messy, and end up with a dish that comforts and delights. I hope you take the time to make it yourself—you’ll be rewarded with generous, delicious flavors and plenty of warm memories around your table.