Sarmale (Romanian Cabbage Rolls)
User Reviews
4.9
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Prep Time
50 mins
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Cook Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
25 Romanian sarmale
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Course
Main Course
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Cuisine
Romanian
Sarmale (Romanian Cabbage Rolls)
Description
Sarmale (Romanian Cabbage Rolls) feature a filling of ground pork blended with rice, salt, pepper, and dried thyme, rolled inside leaves of pickled cabbage. The rolls are arranged in a pot on a bed of tomato puree, bay leaves, fresh thyme sprigs, and chopped cabbage, with layers of more cabbage and tomato puree on top. Smoked pork hock or bacon pieces are inserted among the rolls, imparting a smoky depth to the dish as it simmers.
The cabbage softens and absorbs the tomato and smoky flavors while the meat mixture cooks through and the rice becomes tender. The seasoning with thyme and peppercorns adds aromatic notes, and the tomato puree binds the dish with a gentle acidity and richness. The final result is a hearty, comforting dish often enjoyed with sour cream and fresh thyme garnish.
By carefully selecting whole cabbage leaves and layering the broken ones beneath and above the rolls, the dish retains moisture during cooking. Serving sarmale with a dollop of sour cream adds creaminess that balances the savory and slightly tangy flavors.
Ingredients
- 500 g ground pork or a mix of pork and beef
- 50 g rice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme dried
- 2 heads of pickled cabbage select the best leaves for rolling
- 250 ml tomato puree
- fresh thyme sprigs
- 2-3 bay leaves dried
- a few black peppercorns whole
- a few pieces of pork hock or smoked bacon, smoked
For serving:
- sour cream
- thyme fresh
Instructions
- In a bowl, mix the ground meat with rice and spices.
- Carefully separate the cabbage leaves, setting aside the whole ones suitable for rolling.
- Chop the broken or unusable cabbage leaves and set them aside to layer at the bottom of the pot and over the stuffed rolls.
- In a cast-iron pot, layer 125 ml (1/2 cup) of tomato puree, bay leaves, fresh thyme sprigs, and some chopped cabbage at the bottom.
- Place a spoonful of the meat mixture in the center of a cabbage leaf, fold two opposite sides, then roll it tightly. Repeat until you have used all the filling (makes around 25-30 rolls, depending on their size).
- Arrange the stuffed cabbage rolls in the pot, layering them in a circular pattern on two levels, leaving space in the center for the smoked pork hock.
- Cut the smoked pork hock into pieces and place them in the middle of the rolls.
- Top with chopped cabbage, pour over the remaining tomato puree, sprinkle in the peppercorns and a few fresh thyme leaves, then add enough water to fully submerge the rolls.
- Cover the pot with a lid and bake in a preheated oven at 200°C/390°F for 2 hours. Check occasionally to make sure the liquid doesn’t evaporate completely—though usually, no extra water is needed.
- Serve the hot stuffed cabbage rolls with sour cream and fresh thyme leaves. They are absolutely delicious!
Notes
User Reviews
Overall Rating
4.9
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