Romanian Cabbage Rolls (Sarmale)
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
30
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Calories
137 kcal
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Course
Main Course, Dinner
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Cuisine
Romanian
Romanian Cabbage Rolls (Sarmale)
Description
This recipe uses sour cabbage leaves to encase a filling made from ground pork, uncooked rice, sautéed onions, parsley, and dill, seasoned with salt and pepper. The sour cabbage gives a slightly fermented, tangy note that balances the savory and herbaceous meat filling. The rolls are assembled by filling each leaf with a measured portion of the meat mixture and rolling tightly while tucking in the edges.
Once arranged in a Dutch oven atop chopped cabbage and bacon, the rolls are covered with tomato juice and water, then baked until tender and flavors meld. The overall texture includes tender cabbage leaves softened with baking and a moist filling that holds together well.
The dish can be served as a hearty main course and is a staple in Romanian cooking. The recipe yields about 30 rolls and can be stored in the refrigerator for 3 to 4 days. They also freeze well for up to 3 to 4 months, retaining the cooking juices for reheating. Alternatives to sour cabbage include blanching fresh cabbage or freezing and thawing to soften the leaves prior to rolling.
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 dill chopped, fresh
- salt to taste
- black pepper to taste
- 1 head sour cabbage about 1 large cabbage
- 15 lices Bacon chopped
- 4 cups tomato juice
- water as needed
Instructions
- Soak the sour cabbage in cold water overnight or at least an hour before making these. If you don't have time, rinse the cabbage well under cold water. Then take each leaf and cut the core from then cut it in half if the leaves are too big.
- Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute.
- In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
- Preheat the oven to 375°F (191°C).
- Fill each leaf with about a ¼ cup of the meat mixture and roll tucking in the ends as you see in the video. Repeat with all the remaining meat and cabbage leaves.
- If you have any leftover cabbage leaves you'll want to chop that up and spread some on the bottom of a large Dutch oven. Then place the cabbage rolls on the chopped cabbage in a single layer. Next, you'll want to top with bacon, and be generous.
- Finish with another layer of cabbage rolls, more bacon and a bit more chopped cabbage. If you like you can also season with some ground pepper.
- Pour the tomato juice over the cabbage rolls and add additional water as needed. You want to make sure the rolls are completely covered with liquid.
- Cover the Dutch oven with a lid or aluminum foil if your pot doesn't have a lid and transfer it to the oven. Bake for 2 hours, then remove the lid or foil and cook for another 1 to 1.5 hours.
- Serve with polenta and sour cream.
Notes
- Sour cabbage leaves can typically be found in European markets or some grocery stores; fresh cabbage requires blanching or freezing/thawing to soften leaves.
- When using fresh cabbage, core the cabbage and blanch leaves in salted boiling water for 5 to 8 minutes; chill in cold water before using.
- Wrapping cabbage in plastic wrap and freezing for several days followed by thawing softens leaves as an alternative to blanching.
- This recipe yields about 30 cabbage rolls depending on roll size.
- Store leftovers covered well in the refrigerator for 3 to 4 days or freeze for up to 3 to 4 months, keeping cooking juices for reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 137kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 29mg | 10% |
| Sodium | 94mg | 4% |
| Potassium | 197mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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