Description
Romanian Cabbage Rolls, known as Sarmale, are a traditional dish featuring ground pork mixed with rice and herbs, wrapped in sour cabbage leaves, and slow-baked in tomato juice and bacon for rich, comforting flavors. Perfect served with polenta and sour cream.
Ingredients
Scale
For the 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
For the Rolls and Cooking
- 1 head sour cabbage (about 1 large cabbage)
- 15 slices bacon, chopped
- 4 cups tomato juice
- Water, as needed
Instructions
- Soften Cabbage: Soak the sour cabbage in cold water overnight or at least one hour. If short on time, rinse well and remove cores, cutting large leaves in half to manageable size.
- Cook Onion and Rice: Heat vegetable oil in a skillet over medium heat, add chopped onion and cook until softened and translucent, about 5-7 minutes. Add the uncooked rice and cook for an additional minute to combine flavors.
- Combine Filling: In a large bowl, mix ground pork, salt, pepper, parsley, dill, and the cooked onion and rice mixture. Use your hands to mix thoroughly, adjusting seasoning carefully as sour cabbage is already salty.
- Preheat Oven: Set your oven to 375°F (191°C) to prepare for baking the rolls.
- Form Rolls: Take each cabbage leaf and place about ¼ cup of the meat mixture in the center. Roll tightly, folding in the sides to encase the filling securely. Repeat until all filling and leaves are used.
- Prepare Baking Vessel: Chop any leftover cabbage leaves and spread them on the bottom of a large Dutch oven or similar oven-proof pot.
- Layer Rolls: Arrange a single layer of cabbage rolls on the chopped cabbage base. Generously sprinkle with chopped bacon. Repeat with another layer of rolls, more bacon, and some chopped cabbage. Optionally season with ground pepper.
- Add Liquids: Pour 4 cups of tomato juice over the rolls. Add additional water if needed to ensure rolls are completely submerged in liquid.
- Bake Covered: Cover the Dutch oven with its lid or aluminum foil if no lid is available. Bake in the preheated oven for 2 hours.
- Bake Uncovered: Remove the cover and bake for an additional 1 to 1.5 hours to allow the liquid to reduce and flavors to concentrate.
- Serve: Serve the cabbage rolls hot with polenta and a dollop of sour cream for an authentic Romanian experience.
Notes
- Sour cabbage leaves can be found at European markets, some grocery stores, or ordered online.
- If using fresh cabbage, blanch leaves in boiling salted water for 5 to 8 minutes until softened before rolling.
- Freezing fresh cabbage wrapped in plastic for a few days and thawing softens the leaves as an alternative to blanching.
- Recipe yields about 30 cabbage rolls, portion depending on roll size.
- Leftovers keep well refrigerated for 3-4 days, stored in airtight containers with juice or covered tightly.
- Cabbage rolls freeze well for up to 3-4 months; preserve the cooking juice for best reheating results.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 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
