Name: Romanian Cabbage Rolls with 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 incredibly comforting about homemade rolled cabbage bursting with savory meat and hints of dill, complemented by smoky bacon slices. This Romanian Cabbage Rolls with Bacon Recipe brings together tradition and flavor in a way that always warms my kitchen and heart.

A close-up of stuffed cabbage rolls arranged in a round white ceramic bowl, filled with light yellow cabbage leaves wrapped around a ground meat and rice mixture, which is visible in one roll cut in half at the top center. The rolls sit on a bed of soft cooked cabbage and reddish-orange sauced bits, garnished with small green chopped herbs. The texture is soft and tender with a glossy, slightly oily finish. The bowl is on a white marbled surface with some out-of-focus green herbs in the background and a small part of another bowl on the right. The 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 Bacon Recipe
Top Tip
How to Serve Romanian Cabbage Rolls with Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Romanian Cabbage Rolls with Bacon Recipe

Why You'll Love This Recipe

I’ve made Romanian cabbage rolls across many seasons, and this particular recipe with bacon adds a luscious depth that’s hard to beat. It’s customizable, hearty, and perfect for gathering friends or family around the table.

Flavor harmony: The smoky bacon perfectly complements the tang of sour cabbage and herbal freshness.
Traditional comfort food: This recipe honors authentic Romanian sarmale but feels approachable for any home cook.
Make-ahead friendly: It improves with time, so you can prepare it in advance and enjoy leftovers that taste even better.
Simple ingredients: You probably have most of these pantry staples on hand already.

Ingredients & Why They Work

The beauty of this Romanian Cabbage Rolls with Bacon Recipe lies in its humble ingredients coming together in perfect balance. The sour cabbage adds a gentle tang and tender texture, the pork provides rich savoriness, and fresh herbs keep things bright.

Flat lay of a fresh whole sour cabbage with light green crinkly leaves, a small pile of chopped raw bacon slices, a mound of ground pork with a soft pink color, a large white onion with papery skin, a small white ceramic bowl filled with uncooked long grain rice, a few sprigs of fresh parsley with bright green leaves, a few sprigs of fresh dill with delicate feathery leaves, a small white ceramic bowl containing bright red tomato juice, a small white ceramic bowl of golden vegetable oil, two whole uncracked brown eggs, all arranged with careful symmetry 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 softening onions and bringing everything together without overpowering flavors.
Onion: Adds natural sweetness and moisture to the meat filling, plus a classic aroma.
Long grain rice: Helps bind the filling and gives body to the rolls.
Ground pork: The hearty base of the filling—juicy, flavorful, and tender.
Parsley and dill: These fresh herbs brighten the meat mixture and add essential character.
Salt and pepper: Season carefully; sour cabbage brings its own saltiness.
Sour cabbage: The star of the show, tangy and pliable for wrapping around the filling.
Bacon: Slices layered on top melt into smoky goodness that infuses the rolls.
Tomato juice: Provides acidity and a rich braising liquid that keeps rolls moist and flavorful.
Water: To adjust the braising liquid and fully cover the rolls during baking.

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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

While I stick to this traditional approach most times, I enjoy tweaking the herbs or trying turkey instead of pork for a leaner option. It’s your roll—literally and figuratively—so feel free to customize freely!

Variation: Once, I added smoked paprika to the filling for a subtle warmth, which became a hit with my family.
Dietary mods: For a lighter version, you can swap ground pork for turkey or chicken, and use fresh cabbage if you don’t have sour cabbage on hand (see how to prep below).
Herb swaps: If dill is scarce, try tarragon or mint for a unique twist that still complements the pork and cabbage beautifully.

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

Two cabbage rolls covered in orange-brown tomato sauce with bits of cooked onion sit on top of a yellow layer that looks like soft polenta or cornmeal mush on a patterned shallow white plate. Each cabbage roll has a dollop of white sour cream sauce with green herbs sprinkled on top, and there are fresh green herb leaves beside the rolls on the plate. In the background, there is a small wooden bowl filled with more white sour cream sauce and a wooden spoon resting inside it, all placed on a wooden surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the Sour Cabbage Leaves

Start by soaking your sour cabbage in cold water overnight, or at least for an hour. This helps remove some of the brine’s saltiness and softens the leaves so they roll easily. If you’re pressed for time, rinse leaves thoroughly, trim out the thick core, and halving overly large leaves makes rolling manageable. This step really sets the stage for tender, delicious rolls.

Step 2: Prep the Filling

Heat vegetable oil in a skillet on medium and add chopped onion. Cook until translucent and fragrant, then stir in rice. Let it cook for a minute to toast lightly. This combo makes the filling moist but with texture. Then transfer this mixture to a large bowl along with your ground pork, chopped parsley, fresh dill, salt, and pepper. I like to mix everything by hand—that way I feel the texture and make sure everything is evenly combined. Just remember: don’t over-salt because the cabbage already packs saltiness.

Step 3: Roll the Cabbage

Preheat your oven to 375°F (191°C). Take a cabbage leaf, place about ¼ cup of the filling near the base, fold in the sides, and roll tightly but gently, like wrapping a burrito. If you’ve ever made stuffed grape leaves, this is very similar. Repeat this process for all your leaves. If you have any leftover smaller leaves, chop them up for the bottom layer in your baking dish.

Step 4: Layer, Bacon It Up, and Braise

In a large Dutch oven, spread a bit of chopped cabbage to create a flavor base and prevent sticking. Lay a single layer of cabbage rolls on top, then scatter chopped bacon generously. Add another layer of rolls, top again with bacon and chopped cabbage, and season lightly with freshly ground pepper if you like. Pour 4 cups of tomato juice over everything, then add water until your rolls are completely submerged in liquid. This braising liquid creates a cozy steam bath, melding flavors while baking.

Step 5: Bake and Finish

Cover tightly with a lid or aluminum foil and bake for 2 hours. Then remove the cover and bake uncovered for another 1 to 1.5 hours. This helps thicken the sauce and lightly caramelize the bacon topping. The smell at this stage is irresistible—I often find my kitchen buzzing with hungry family members.

Top Tip

I’ve learned that the secret to perfect Romanian Cabbage Rolls with Bacon Recipe is balancing moisture and seasoning—to keep rolls juicy but not soggy, and flavorful but not salty.

Soaking Time Matters: Always soak sour cabbage long enough to soften and mellow its intense saltiness; it makes rolling easier and the final dish balanced.
Don’t Skip Toasting Rice: Cooking the rice in the skillet with onions adds a subtle nuttiness that deepens your filling’s flavor.
Use Your Hands to Mix: It’s the best way to evenly incorporate herbs and seasonings into the pork without overworking the meat.
Keep Them Covered While Baking: Cover tightly first, then uncover at the end to achieve tender rolls and a nicely reduced sauce.

How to Serve Romanian Cabbage Rolls with Bacon Recipe

Romanian Cabbage Rolls - Serving Suggestion

Garnishes

I love topping these cabbage rolls with a generous dollop of sour cream—its cool creaminess contrasts the rich, tangy flavors perfectly. Fresh dill sprinkled on top adds a final fresh aroma that brightens every bite.

Side Dishes

Traditionally, I serve Romanian cabbage rolls alongside creamy polenta, which soaks up the delicious tomato juices. Mashed potatoes or a simple rye bread work just as beautifully to round out the meal.

Creative Ways to Present

For special occasions, I arrange the rolls in a circular pattern on a large platter, drizzle with extra tomato juice, garnish with parsley, and set a bowl of sour cream in the center. It looks festive and inviting—great for sharing!

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover leftover cabbage rolls in their braising juices with plastic wrap or transfer them to an airtight container. I keep them in the fridge for up to 3-4 days, where they actually taste richer as flavors meld.

Freezing

This recipe freezes beautifully. I freeze leftover rolls submerged in their juices in freezer-safe containers for up to three months. When thawed and reheated, they come back just as tender and flavorful as fresh.

Reheating

I reheat leftover cabbage rolls gently in the oven at 325°F, covered with foil to keep moisture in. Alternatively, they work well warmed slowly on the stovetop with some of the reserved tomato juice to prevent drying out.

Frequently Asked Questions:

Can I use fresh cabbage instead of sour cabbage?

Yes, you can substitute fresh cabbage but you’ll need to soften it first by blanching in boiling salted water for 5 to 8 minutes then cooling it quickly in ice water before rolling. Alternatively, freezing the cabbage for a couple of days can also tenderize the leaves.

How salty will this Romanian Cabbage Rolls with Bacon Recipe be?

Because sour cabbage is naturally salty, it’s important to season the filling lightly with salt. Taste the cabbage after soaking to gauge saltiness and adjust accordingly to prevent an overly salty final dish.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble the cabbage rolls a day ahead, store them covered in the fridge, then bake just before serving. In fact, letting them rest overnight helps flavors develop even more.

What’s the best way to reheat leftovers?

To keep leftover rolls tender and moist, reheat slowly in the oven covered with foil at a low temperature, or gently on the stovetop with additional tomato juice to prevent drying out.

Final Thoughts

This Romanian Cabbage Rolls with Bacon Recipe has become a beloved dish in my household that I’m always eager to share. It’s rich with history, flavor, and happy memories—the kind of meal that feels like a warm hug on a plate. I can’t wait for you to try it and make your own family’s favorite version. Trust me, once you’ve tasted these rolls fresh from the oven with a dollop of sour cream and some polenta, you’ll be coming back for seconds and thirds too!