Name: Romanian Cabbage Rolls with Pork and Rice 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 incredibly comforting about a warm, hearty dish like Romanian Cabbage Rolls with Pork and Rice Recipe. The way the tender cabbage wraps around a savory pork and rice filling, all simmered in rich tomato juice, makes it a meal worth taking time for. Let me show you how to bring a bit of Romanian home to your kitchen.

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 Pork and Rice Recipe
Top Tip
How to Serve Romanian Cabbage Rolls with Pork and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Romanian Cabbage Rolls with Pork and Rice Recipe

Why You'll Love This Recipe

I remember when I first tried Romanian cabbage rolls—there was a ritual to making them that made the end result even more special. This recipe brings together that old-world charm but keeps it simple enough to enjoy the process and delicious results at home without stress.

Tradition Meets Comfort: These rolls are a staple of Romanian homes and every bite tells a story of warmth and family.
Perfect Flavor Balance: The pork’s richness blends seamlessly with the herbs and tangy cabbage, creating layers of depth and comfort.
Hands-On, But Worth It: Rolling the cabbage leaves is a satisfying step that gets you connected with the dish.
Make-Ahead Friendly: This dish tastes even better the next day, making it perfect for prepping ahead and enjoying longer.

Ingredients & Why They Work

Each ingredient in this Romanian Cabbage Rolls with Pork and Rice Recipe plays a vital role in the final flavor and texture. From the tangy cabbage leaves that soften and add a subtle sour note, to the fresh herbs that brighten the pork and rice mixture—these components come together beautifully.

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: For sautéing onions to bring out their natural sweetness.
Large onion: Adds moisture and a gentle, savory base flavor.
Long grain rice: Absorbs savory juices and gives body to the filling without clumping.
Ground pork: The rich, tender protein that's the heart of the filling.
Fresh parsley: Lends a fresh, herbaceous note that balances richness.
Fresh dill: Adds a distinctive, slightly tangy flavor typical of Eastern European cuisine.
Salt and pepper: Essential seasoning—just be careful not to overdo it due to the sour cabbage's saltiness.
Sour cabbage: Gives the rolls a unique tang and tender texture—key to authentic flavor.
Bacon slices: Sprinkled on top for smoky richness and a delicious finishing touch.
Tomato juice: The cooking liquid that infuses flavor and keeps rolls moist during the long bake.
Water: To top off the liquid and ensure even cooking if needed.

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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

What I love most about this recipe is how easy it is to tweak. Whether you prefer a bit more herbs or want to swap ground pork for beef or turkey, you can make it your own and still achieve that soulful flavor everyone craves.

Variation: I’ve experimented by adding smoked paprika for a subtle warmth, which pairs amazingly with the bacon topping — a little twist I recommend you try!
Dietary tweak: For a lighter version, try ground chicken instead of pork, just remember this will shift the overall flavor profile somewhat.
Seasonal change: Fresh dill is key here, but if you’re making them in winter, dried dill works just fine.

Step-by-Step: How I Make Romanian Cabbage Rolls with Pork and Rice 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 the Cabbage Leaves

The sour cabbage is the star wrapper here, but it needs a little TLC before using. Soak the head in cold water overnight if possible; this helps remove excess salt. In a pinch, rinse well under cold water and carefully separate the leaves. Don’t forget to trim the thick vein at the base of each leaf to make rolling easier. If the leaves are very large, cutting them in half works better for small, manageable rolls.

Step 2: Sauté Onions and Rice

Heat your vegetable oil in a skillet and cook the chopped onion until it's soft and translucent. Then stir in the rice and cook just another minute — this pre-cooks the rice so it absorbs the flavors better inside the rolls.

Step 3: Mix the Filling

In a large bowl, combine the ground pork, parsley, dill, salt (lightly, because the cabbage is salty), pepper, and the onion-rice mixture. I recommend mixing with clean hands — it’s easier to evenly distribute everything and get a feel for the texture. Your filling should be moist but not too wet, holding together as you scoop.

Step 4: Roll the Cabbage

Preheat your oven to 375°F (191°C). Now, spoon about a ¼ cup of the filling onto the base of each cabbage leaf. Roll it up tight, tucking in the sides so your filling doesn’t spill out during baking. Don’t worry if your first few rolls aren’t perfect — it gets easier as you go, I promise!

Step 5: Layer and Bake

Chop any leftover cabbage leaves to line the bottom of a large Dutch oven — this prevents sticking and adds flavor. Place a layer of rolled cabbage on top, cover generously with chopped bacon, then repeat with any remaining rolls, bacon, and cabbage bits. Season lightly with pepper.

Pour the tomato juice over all the rolls, then add water if necessary to cover completely. Cover your pot with a lid or foil and bake for 2 hours. Then remove the cover and bake another 1 to 1.5 hours to let the top get nicely browned and the flavors really meld together.

Step 6: Serve and Enjoy

These cabbage rolls are fantastic served with creamy polenta and a dollop of sour cream — that tangy creaminess cuts through the richness perfectly. Grab a fork, dig in, and enjoy a true taste of Romania right from your own oven.

Top Tip

From my experience making Romanian Cabbage Rolls with Pork and Rice Recipe, these tips have saved me from common headaches and helped me get consistent results with less fuss.

Soak or Blanch: Always soften your cabbage leaves properly—soaking overnight is best, but blanching fresh cabbage leaves is a solid backup.
Mind the Salt: The sour cabbage is salty, so go easy on added salt in your filling to keep the balance just right.
Roll Tightly: Don’t be shy about tucking those ends in tight; this keeps the filling snug and prevents leaks as they bake.
Cover Well While Baking: The long covered bake is crucial for tender rolls — don’t skip uncovering at the end for that beautiful browned finish!

How to Serve Romanian Cabbage Rolls with Pork and Rice Recipe

Romanian cabbage rolls - Serving Suggestion

Garnishes

I swear by a generous spoonful of sour cream on the side—it adds that cool contrast to the warm, spiced rolls. Fresh chopped dill or parsley sprinkled on top brightens the dish and adds that fresh herbal note I love.

Side Dishes

Traditionally, I like to serve these cabbage rolls with creamy polenta — it’s the perfect mellow backdrop to soak up all the juicy tomato broth. Mashed potatoes or hearty rye bread are also excellent if you want a different carb partner.

Creative Ways to Present

For holidays or special dinners, I arrange the rolls in a large round platter, garnish with fresh herbs and a side bowl of sour cream. Adding a few roasted vegetables on the side elevates the meal and makes it look as inviting as it tastes.

Make Ahead and Storage

Storing Leftovers

These cabbage rolls store beautifully in the fridge for 3-4 days. I like to keep them in an airtight container with some of the cooking juice so they stay moist and flavorful — no one wants dry leftovers!

Freezing

If you want to freeze, I recommend portioning out individual rolls with plenty of the tomato broth in a freezer-safe container. They freeze well for up to 3-4 months, and thawing in the fridge overnight preserves their texture perfectly.

Reheating

For reheating, warm them gently on the stovetop in a covered pan with some broth to keep moisture locked in. If you use a microwave, cover loosely to avoid drying out and reheat in short bursts for best results.

Frequently Asked Questions:

Can I use fresh cabbage instead of sour cabbage?

Yes! If you don’t have sour cabbage, fresh cabbage is a fine substitute. You’ll need to blanch the leaves in boiling salted water for 5-8 minutes or freeze the cabbage overnight to soften the leaves–both methods work well for making them pliable enough to roll.

How do I prevent the rolls from falling apart?

Make sure to roll the cabbage leaves tightly and tuck in the edges as you roll. This keeps the filling secure during cooking. Also, evenly distributing the filling and not overfilling each leaf helps maintain their shape. Cooking covered in liquid gently sets the rolls without falling apart.

Can I prepare Romanian cabbage rolls ahead of time?

Absolutely! You can assemble the rolls a day ahead, then store them covered in the fridge. When you’re ready to serve, just bake as directed. They actually taste better after sitting overnight as the flavors deepen.

What should I serve with Romanian cabbage rolls?

Traditional pairings include creamy polenta or mashed potatoes. A dollop of sour cream on top enhances the flavor. Rye bread or crusty bread for soaking up the tomato sauce is another great option for sides.

Final Thoughts

Making Romanian Cabbage Rolls with Pork and Rice Recipe is more than just cooking—it’s stepping into a tradition and sharing a feast that feels like a warm hug. It’s kitchen time that pays off big in smiles and seconds at the table. Give it a try soon; I think you’ll find it as rewarding (and tasty!) as I do every time I make it.