Description
Traditional Romanian Cabbage Rolls (Sarmale) feature ground pork mixed with rice and herbs, wrapped in sour cabbage leaves, then slow-baked in tomato juice and bacon for a hearty and comforting dish perfect for family gatherings or festive occasions.
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 cabbage: Soak the sour cabbage in cold water overnight or at least an hour before making the rolls. If short on time, rinse the cabbage well under cold water. Cut out the core of each leaf and halve leaves if too large.
- Sauté onions and rice: Heat oil in a skillet over medium heat. Add chopped onions and cook until softened and translucent. Add rice and cook together for another minute.
- Mix filling: In a large bowl, combine ground pork, salt, pepper, parsley, dill, and the cooked onion-rice mixture. Mix thoroughly by hand, seasoning carefully since sour cabbage adds saltiness.
- Preheat oven: Preheat your oven to 375°F (191°C) for baking the cabbage rolls.
- Form rolls: Place about ¼ cup of the meat mixture on each cabbage leaf, then roll up tightly, tucking in the ends to seal. Repeat until all meat and leaves are used.
- Layer rolls in Dutch oven: Chop any leftover cabbage leaves and spread a layer at the bottom of a large Dutch oven. Arrange a single layer of cabbage rolls on top. Sprinkle chopped bacon generously over them.
- Add second layer: Add another layer of cabbage rolls followed by more bacon and some chopped cabbage. Season with ground pepper if desired.
- Add liquids: Pour tomato juice over the layers, then add water as needed to completely cover the cabbage rolls.
- Bake covered: Cover the Dutch oven with its 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 until fully cooked and tender.
- Serve: Serve cabbage rolls hot, ideally with polenta and a dollop of sour cream for a traditional Romanian meal.
Notes
- Sour cabbage leaves can be found at European markets or some grocery stores; alternatively, fresh cabbage can be blanched to soften leaves.
- To blanch fresh cabbage, core it and boil in salted water for 5-8 minutes, then chill under cold water to stop cooking.
- Another method to soften cabbage is freezing wrapped cabbage for a few days, then thawing at room temperature.
- This recipe yields about 30 cabbage rolls depending on roll size.
- Leftovers can be refrigerated for 3-4 days or frozen up to 3-4 months; save all cooking juice for reheating.
