Description
Romanian Cabbage Rolls (Sarmale) are a traditional and hearty dish featuring sour cabbage leaves stuffed with a savory mixture of ground pork, rice, and aromatic herbs. These rolls are baked slowly in tomato juice and bacon, resulting in tender, flavorful cabbage rolls served best with polenta and sour cream.
Ingredients
Scale
Filling 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
Cabbage and Topping
- 1 head sour cabbage (about 1 large cabbage)
- 15 slices bacon, chopped
Cooking Liquid
- 4 cups tomato juice
- Water as needed
Instructions
- Prepare cabbage: Soak the sour cabbage in cold water overnight or at least an hour before making. If short on time, rinse well under cold water. Remove the core from each leaf and cut large leaves in half.
- Cook onions and rice: Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until softened and translucent, about 5 minutes. Stir in the rice and cook for one additional minute.
- Mix filling: In a large bowl, combine ground pork, salt, pepper, chopped parsley, dill, and the cooked onion and rice mixture. Mix well using clean hands, but use salt sparingly due to the saltiness of sour cabbage.
- Preheat oven: Set the oven to 375°F (191°C) to prepare for baking.
- Roll cabbage leaves: Place about ¼ cup of the meat mixture onto each cabbage leaf. Roll tightly, tucking in the ends to secure the filling. Repeat with all leaves until the mixture is used.
- Layer cabbage rolls: If leftover cabbage leaves remain, chop and spread a layer on the bottom of a large Dutch oven. Arrange a single layer of cabbage rolls over this, then sprinkle generously with chopped bacon.
- Add second layer: Add another layer of cabbage rolls, more bacon, and some chopped cabbage. Optionally season with ground pepper.
- Add liquids: Pour tomato juice over the layered cabbage rolls, then add water as needed to ensure the rolls are completely covered with liquid.
- Bake: Cover the Dutch oven with a lid or aluminum foil and bake in the preheated oven for 2 hours. Remove the lid and continue baking uncovered for an additional 1 to 1.5 hours until the cabbage is tender and the flavors meld.
- Serve: Serve the cabbage rolls hot, traditionally with polenta and sour cream on the side.
Notes
- Sour cabbage leaves are typically found at local grocery stores or European markets; they can also be ordered online.
- If using fresh cabbage instead of sour cabbage, core and blanch it in boiling salted water for 5 to 8 minutes until softened, then chill in cold water before use.
- Another method to soften fresh cabbage leaves is to freeze the whole cabbage wrapped in plastic wrap for a couple of days, then thaw at room temperature before using.
- This recipe yields approximately 30 cabbage rolls, depending on the size of the rolls.
- Leftover cabbage rolls can be refrigerated for 3-4 days, stored in an airtight container or covered well with plastic wrap or foil.
- They can also be frozen for 3-4 months; be sure to save all the cooking juice to use when reheating.
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
