Description
Traditional Romanian cabbage rolls known as Sarmale, featuring a savory mix of ground pork, rice, herbs, and spices wrapped in sour cabbage leaves, slowly baked in tomato juice and topped with bacon for rich flavor. Perfectly tender and comforting, served with polenta and sour cream.
Ingredients
Scale
Main 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)
Instructions
- Prepare Cabbage: Soak the sour cabbage in cold water overnight or at least an hour before starting. If short on time, rinse well under cold water. Remove the core from each leaf and cut large leaves in half.
- Sauté 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 to combine flavors.
- Mix Filling: In a large bowl, combine ground pork, sautéed onion and rice mixture, parsley, dill, salt, and pepper. Mix thoroughly with clean hands, being cautious with salt since sour cabbage is salty.
- Preheat Oven: Preheat your oven to 375°F (191°C) while preparing the rolls.
- Assemble Rolls: Fill each cabbage leaf with approximately ¼ cup of the meat mixture. Roll the leaf carefully, tucking in the sides to contain the filling. Repeat until all mixture and leaves are used.
- Layer in 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 over the chopped cabbage. Sprinkle generously with chopped bacon. Add a second layer of cabbage rolls, more bacon, and additional chopped cabbage. Optionally season with ground pepper.
- Add Liquids: Pour tomato juice over the cabbage rolls. Add enough water to cover the rolls completely.
- Bake: Cover the Dutch oven with its lid or aluminum foil. Bake in the preheated oven for 2 hours. Remove the cover and bake for an additional 1 to 1.5 hours to allow the top to brown and the flavors to concentrate.
- Serve: Serve hot, traditionally accompanied by polenta and sour cream for a hearty meal.
Notes
- Sour cabbage leaves are typically available at European markets or large grocery stores; alternatively, purchase online.
- If using fresh cabbage, core and blanch in boiling salted water for 5-8 minutes until softened, then chill in cold water before using.
- Another way to soften cabbage leaves is freezing them wrapped in plastic wrap for a couple of days, then thawing at room temperature.
- The recipe yields about 30 cabbage rolls, depending on roll size.
- Leftovers last 3-4 days refrigerated if tightly covered or in an airtight container, and up to 3-4 months frozen. Retain the cooking juice to reheat with the rolls.
Nutrition
- Serving Size: 1 cabbage 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: 14 g
- Cholesterol: 55 mg
