Description
Traditional Romanian Cabbage Rolls (Sarmale) made with ground pork, rice, and fresh herbs, wrapped in sour cabbage leaves, baked in a rich tomato and bacon sauce. A comforting and hearty dish perfect for family dinners.
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 the Cabbage: Soak the sour cabbage in cold water overnight or at least one hour before starting. If short on time, rinse the cabbage well under cold water. Remove the core from each leaf and cut the leaves in half if they are too large.
- Cook Onions and Rice: Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until softened and translucent. Stir in the uncooked rice and cook for another minute to combine flavors.
- Make the Meat Mixture: In a large bowl, combine ground pork, salt, pepper, parsley, dill, and the cooked onion and rice mixture. Mix thoroughly using clean hands, being careful to moderate salt since the sour cabbage is already salty.
- Preheat Oven: Preheat your oven to 375°F (191°C) to prepare for baking the cabbage rolls.
- Roll the Cabbage Rolls: Place about ¼ cup of the meat mixture onto each cabbage leaf. Fold in the ends and roll tightly. Repeat until all meat and leaves are used.
- Layer the Rolls in the Dutch Oven: Chop any leftover cabbage leaves and spread them on the bottom of a large Dutch oven. Arrange a layer of cabbage rolls on top, then sprinkle with chopped bacon generously.
- Add More Layers: Add another layer of cabbage rolls, more bacon, and some more chopped cabbage on top. Optionally season with ground pepper.
- Add Liquids: Pour the tomato juice over the layered rolls. Add enough water to completely cover the rolls with liquid.
- Bake Covered: Cover the Dutch oven with a lid or aluminum foil. Bake in the preheated oven for 2 hours.
- Bake Uncovered: Remove the lid or foil and continue baking for an additional 1 to 1.5 hours to allow the rolls to brown and the sauce to thicken.
- Serve: Serve the sarmale hot, traditionally accompanied with polenta and sour cream.
Notes
- Sour cabbage leaves can typically be found in European markets or some large grocery stores; fresh cabbage can be used but requires blanching or freezing to soften leaves.
- To blanch fresh cabbage, core the head and boil leaves for 5 to 8 minutes until softened, then chill in cold water.
- You can soften cabbage leaves by freezing wrapped cabbage for a couple of days then thawing at room temperature.
- This recipe yields about 30 cabbage rolls depending on size, suitable for large gatherings or family meals.
- Leftover rolls stay fresh for 3 to 4 days refrigerated when properly covered, or can be frozen up to 3 to 4 months along with the cooking juice for best results.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
