Name: Romanian Cabbage Rolls with Mustard Seeds 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 deeply comforting about rolling up tender cabbage leaves stuffed with a savory pork and rice mixture, especially when they're simmered with that hint of tangy mustard seeds. This Romanian Cabbage Rolls with Mustard Seeds Recipe is a true gem that brings warmth and tradition right to your table.

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

Why You'll Love This Recipe

I remember the first time I tried Romanian cabbage rolls—they were bursting with cozy flavors and a touch of unexpected spice from the mustard seeds. This recipe is a labor of love, perfect for sharing, and so much more than your average stuffed cabbage.

Traditional comfort: It combines classic ingredients like ground pork and sour cabbage with aromatic mustard seeds for a unique twist.
Perfect for gatherings: Makes a generous batch that’s great to serve family-style or freeze for easy future meals.
Layered flavors: The balance of fresh herbs, tangy tomato juice, and smoky bacon creates a rich depth you’ll keep coming back to.
Cooking experience: Rolling the cabbage leaves is oddly therapeutic and a lovely cooking tradition to pass down.

Ingredients & Why They Work

Every ingredient here has a purpose, coming together to create that classic balance of savory, tangy, and aromatic that makes Romanian cabbage rolls so irresistible. Using sour cabbage adds natural saltiness and subtle tang—something fresh cabbage can’t replicate without blanching. And mustard seeds? They bring a gentle spice that wakes up the whole dish.

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: Good for softening onions without overpowering the flavors.
Large onion: Adds sweetness and moisture to the meat filling when sautéed.
Long grain rice: Helps bind the filling, providing a pleasant texture after cooking.
Ground pork: The rich, juicy meat base that keeps it all tender and flavorful.
Parsley: Freshness and a mild herbaceous brightness.
Fresh dill: It lends that classic Eastern European herbal note that's unmistakable.
Salt and pepper: Seasoning essentials—go easy on salt if your cabbage is sour and salty already.
Sour cabbage: The star ingredient, providing soft leaves and a tangy background flavor.
Bacon slices: Adds smokiness and richness layered on top as it cooks.
Tomato juice: A tangy braising liquid that keeps everything moist and adds depth.
Water: Used to adjust the braising liquid to cover the rolls fully in the pot.

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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 love this dish the traditional way, I’m always happy to tweak it a bit. You’ll find the balance between the pork and herbs is flexible, and there’s room to experiment with spices or even swap meats if you want to. Don’t be shy about making it your own!

Variation: I sometimes swap half the pork for ground beef or turkey to lighten it up, and it still works beautifully.
Dietary tweaks: For a vegetarian take, try filling with a blend of cooked lentils, rice, mushrooms, and smoked paprika—though it won’t have the exact same vibe, it’s delicious in its own right.
Seasonal touches: Adding a pinch of smoked paprika or a splash of vinegar into the braise can deepen flavors comfortably, especially in colder months.

Step-by-Step: How I Make Romanian Cabbage Rolls with Mustard Seeds 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 Your Cabbage Leaves Gently

Soaking sour cabbage overnight in cold water is a game-changer, as it softens those leaves and leaches out excess salt. Short on time? Rinse the leaves thoroughly and carefully cut out the thick core vein to make rolling easier. Cutting large leaves in half helps manage their size so rolling feels less intimidating—and trust me, each neatly rolled parcel feels so rewarding.

Step 2: Build the Flavorful Filling

On medium heat, warm the vegetable oil and cook onions until translucent—that soft onion flavor really layers into the rolls. Toss in the rice to toast it lightly for a minute, then combine with ground pork, chopped parsley, dill, salt, and pepper in a large bowl. Use your hands to mix well—it's messy but worth it for a well-blended filling.

Step 3: Roll ’Em Up Like a Pro

Preheat your oven to 375°F (191°C). Spread about a ¼ cup of filling onto each cabbage leaf, tuck in the sides, and roll tightly but gently to avoid tearing. Don’t worry if you get a few imperfect ones—that’s part of the charm and homemade feel!

Step 4: Layer and Braise

I always line the bottom of a large Dutch oven with chopped leftover cabbage leaves—it keeps the rolls from sticking and helps infuse the whole dish with flavor. Arrange the rolls snugly in a single layer, add generous bacon pieces on top, then repeat for a second layer if necessary. Don’t forget a little extra pepper at this stage for that gentle kick.

Step 5: Add Tomato Juice and Bake

Pour the tomato juice over the layered rolls and add water as needed until the rolls are fully submerged. Cover and bake for 2 hours, then remove the lid or foil and bake uncovered for another hour to let the tops caramelize slightly. This slow simmer yields tender, fragrant rolls with a comforting broth that’s perfect for dipping.

Top Tip

After making these cabbage rolls many times, I've learned a few tricks that really elevate the dish and make the process smoother for you.

Soften, Don’t Tear: When working with sour cabbage, spend the extra time soaking and carefully peeling leaves to avoid splitting—torn leaves make rolling trickier and can leak the filling.
Balance Your Salt: Because sour cabbage can be salty, taste your filling mixture before seasoning and err on less salt—you can always adjust the tomato juice layer if needed.
Layering Is Key: Placing chopped cabbage on the bottom and between layers creates a natural cushion, allowing even cooking and preventing sticking to the pot.
Low and Slow Braising: The secret to tender, flavorful rolls is the low oven temperature and long bake time—trust the process for the best comfort food!

How to Serve Romanian Cabbage Rolls with Mustard Seeds Recipe

Romanian Cabbage Rolls - Serving Suggestion

Garnishes

I like to top these cabbage rolls with a generous dollop of sour cream and sprinkle of fresh dill—it adds creaminess and bright herbal notes that balance the rich filling perfectly. A little cracked black pepper on top brings that extra little zing I crave.

Side Dishes

Traditionally, these go hand-in-hand with creamy polenta, which soaks up the tomato broth beautifully. Steamed or roasted root vegetables and crusty rustic bread are also lovely companions to round out the meal.

Creative Ways to Present

For family gatherings, I love arranging the cabbage rolls on a large platter lightly drizzled with sauce, then decorating with fresh sprigs of dill and parsley. It turns the humble dish into a centerpiece that invites everyone to dig right in.

Make Ahead and Storage

Storing Leftovers

Leftovers are just as good, if not better! I store them in an airtight container with plenty of the cooking liquid to keep them moist. They last 3-4 days in the fridge—just reheat gently on the stove or in the oven with a splash of water or juice to keep them from drying out.

Freezing

These cabbage rolls freeze wonderfully. Portion them into freezer-safe containers with the tomato broth, and they’ll keep for 3-4 months. When you want a comforting meal in a flash, thaw them overnight in the fridge and reheat as usual.

Reheating

I prefer reheating gently in the oven covered with foil at 325°F, or on the stovetop over low heat, ensuring the rolls warm through without drying out. Adding a splash of the saved cooking liquid keeps everything tender and juicy.

Frequently Asked Questions:

Can I use fresh cabbage instead of sour cabbage in this Romanian Cabbage Rolls with Mustard Seeds Recipe?

Yes, you can use fresh cabbage but you’ll need to blanch the leaves first to soften them. Boil the cabbage head in salted water for 5 to 8 minutes, then separate the leaves and cool. This step is important to prevent tears and ensure they roll well.

How important are mustard seeds in this Romanian Cabbage Rolls with Mustard Seeds Recipe?

Mustard seeds add a subtle warmth and spice that complements the tangy sour cabbage and rich pork filling. They’re not overpowering but give the dish a unique aromatic twist—definitely worth including if you want that distinctive flavor profile.

Can I prepare Romanian Cabbage Rolls with Mustard Seeds Recipe in advance?

Absolutely! You can prepare and roll the cabbage leaves the day before, then refrigerate them until you're ready to bake. This makes for a great make-ahead dish, especially convenient for busy days or when hosting guests.

What’s the best way to reheat leftovers without drying them out?

The best way is gentle reheating in the oven at around 325°F, covered with foil to retain moisture, or warming on the stove with a splash of the reserved cooking liquid. Avoid microwaving directly as it can dry the rolls out quickly.

Final Thoughts

This Romanian Cabbage Rolls with Mustard Seeds Recipe is like a warm hug on your plate, full of tradition and love. Every time I make it, I remember family gatherings and cozy evenings. I hope you’ll give it a try and enjoy the delicious comfort and subtle complexity of flavors it brings to your table—just like I do with friends and family.