Imagine biting into tender cabbage leaves wrapped around juicy, fragrant pork filling, all infused with the smoky goodness of bacon—that’s exactly what makes the Romanian Cabbage Rolls with Bacon Recipe a beloved classic at my table. It’s a comforting, hearty meal that feels like a warm hug on a cold day.
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Why You'll Love This Recipe
This Romanian Cabbage Rolls with Bacon Recipe is one of those dishes that’s both traditional and totally doable, even if you’re not an expert in Eastern European cooking. It’s got layers of flavor—from the tangy cabbage to the aromatic herbs and, of course, the smoky bacon that brings it all home.
- Authentic Flavors: Balances savory pork, fresh herbs, and sour cabbage in a way that feels truly Romanian.
- Hearty & Comforting: Perfect for cold evenings when you want a meal that warms you from the inside out.
- Perfect Make-Ahead: It actually tastes better the next day, making it ideal for batch cooking and leftovers.
- Impresses Easily: Looks impressive on the table but is surprisingly straightforward to prepare.
Ingredients & Why They Work
Every ingredient in this Romanian Cabbage Rolls with Bacon Recipe plays a vital role. The sour cabbage brings tang and acts as the perfect wrapping, the pork adds the rich savory base, and bacon infuses a smoky depth that I just can’t get enough of. Here’s what you’ll want to have on hand:
- Vegetable oil: For gently softening onions without overpowering the flavors.
- Large onion: Adds sweetness and a lovely savory base when sautéed.
- Long grain rice: Absorbs juice during cooking, keeping the rolls moist and tender.
- Ground pork: The protein star of the dish, juicy and flavorful.
- Parsley: Freshness and a subtle herbal note that brightens the filling.
- Fresh dill: Classic Romanian herb that adds a delicate, almost citrusy aroma.
- Salt and pepper: Season carefully because the cabbage is already salty.
- Sour cabbage: The traditional wrapper with a wonderful tang that sets this recipe apart.
- Bacon slices: Chopped and layered for smoky, salty bursts throughout the dish.
- Tomato juice: The braising liquid that creates a tasty, rich sauce.
- Water: To ensure the rolls stay fully submerged and cook evenly.
Make It Your Way
One of the best things about Romanian Cabbage Rolls with Bacon Recipe is how adaptable it is. I’ve tweaked the herbs or swapped pork for beef here and there, and it still turns out fantastic. Feel free to make this your own—cooking is about what makes you happy at the table!
- Variation: I sometimes add a pinch of smoked paprika for a touch of extra warmth, and it’s a game changer.
Step-by-Step: How I Make Romanian Cabbage Rolls with Bacon Recipe
Step 1: Prep Your Cabbage Leaves
Start by soaking the sour cabbage in cold water overnight or at least for an hour if you can. This helps soften the leaves and wash off extra saltiness, giving you supple wraps perfect for rolling. If you’re short on time, rinse the cabbage well under cold water, then carefully remove each leaf’s core and cut large leaves in half for manageable rolls.
Step 2: Sauté the Onion & Rice
Heat vegetable oil in a skillet over medium heat. Add the chopped onion and cook until translucent and tender—about 5 minutes. Toss in the rice and sauté for another minute. This step adds a subtle sweetness and nuttiness to the filling, so don’t rush it.
Step 3: Mix the Filling
In a large bowl, combine the ground pork with salt, pepper (just a little, since the cabbage is salty), chopped parsley, fresh dill, and your onion-rice mixture. I like using my hands here; it really helps to feel when everything’s evenly incorporated. Trust me, it’s worth the mess.
Step 4: Roll ‘Em Up
Preheat your oven to 375°F (191°C). Lay a cabbage leaf flat, place about ¼ cup of the meat filling near the stem end, fold the sides in, and roll it tightly like a little package. Keep going until you’ve used all the filling and leaves. If you have leftover cabbage, chop it up—it’s great for layering later.
Step 5: Layer with Bacon and Bake
In a large Dutch oven, spread chopped cabbage on the bottom, then arrange a single layer of your cabbage rolls. Spread a generous handful of chopped bacon over them—don’t be shy! Repeat with another layer of rolls, bacon, and cabbage. Finish with ground pepper for a bit of seasoning.
Pour in tomato juice and add enough water to make sure the rolls are completely covered with liquid. Cover with a lid or foil and bake for 2 hours. Then remove the lid and let bake uncovered for another hour to an hour and a half—this helps the top develop a deeper, rich color and flavor.
Serve hot with a side of creamy polenta and a dollop of sour cream for the ultimate comforting meal.
Top Tip
When I first started making Romanian Cabbage Rolls with Bacon Recipe, I struggled to get the cabbage soft but still sturdy enough to roll. After lots of trial, here are the tips that totally changed the game for me.
- Use Sour Cabbage When Possible: It’s already fermented and tender, which means less prep and a perfect tang.
- Overnight Soak: Soaking the cabbage overnight really mellows out the saltiness and softens the leaves beautifully.
- Don’t Overfill Each Roll: Use about ¼ cup filling per leaf to avoid bursting or tearing during baking.
- Save the Juice: Always keep the braising liquid after cooking—it's gold for reheating leftovers without drying out.
How to Serve Romanian Cabbage Rolls with Bacon Recipe
Garnishes
I love serving these cabbage rolls with a spoonful of cool, tangy sour cream right on top—it balances the richness so nicely. Sometimes I sprinkle fresh dill or chopped parsley just before serving to brighten up the plate.
Side Dishes
Polenta is my go-to side, creamy and comforting, soaking up every bit of sauce. Mashed potatoes or crusty bread also work brilliantly to help you savor all those juicy flavors.
Creative Ways to Present
For special occasions, I arrange the cabbage rolls in a circular pattern on a large platter, drizzle some extra braising sauce over the top, and garnish heavily with fresh herbs. It looks stunning and encourages everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in the fridge for 3 to 4 days. I store them in an airtight container with as much of the braising liquid as possible to keep the rolls moist and flavorful.
Freezing
This recipe freezes beautifully. I portion the cabbage rolls with some of the sauce in freezer-safe containers or bags. They’ll last up to 3-4 months and taste nearly as good as freshly made once thawed and reheated.
Reheating
I prefer reheating in the oven at 350°F (175°C) covered with foil to keep moisture locked in. Adding a splash of the reserved braising liquid helps keep everything juicy and tender. Avoid microwaving if you can to prevent rubbery cabbage.
Frequently Asked Questions:
Yes! You absolutely can use fresh cabbage, though you’ll need to blanch it first by boiling in salted water for 5 to 8 minutes until the leaves are soft and pliable. Another trick is to freeze a whole head wrapped in plastic, then thaw it to soften the leaves.
Since the sour cabbage and bacon bring a natural saltiness, I recommend seasoning the filling with salt sparingly, to avoid oversalting. The balance of salty, tangy, and savory is what makes this dish so special.
Definitely! One of the best things about this Romanian Cabbage Rolls with Bacon Recipe is that it tastes even better the next day. You can prepare everything in advance, store the uncooked rolls covered in the fridge, and bake them when ready.
Creamy polenta is the classic accompaniment—it’s perfect for soaking up the delicious tomato and bacon sauce. Sour cream is another must-have on the side, adding cool freshness to every bite. Alternatively, mashed potatoes or crusty bread work well too.
Final Thoughts
I’ve made Romanian Cabbage Rolls with Bacon Recipe countless times, and it never gets old. There’s something about the combination of flavors and the time-honored technique that makes it feel like a true celebration of comfort food. Give it a go—you'll find it's well worth the effort and quickly becomes a family favorite.
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Romanian Cabbage Rolls with Bacon Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 30 rolls
- Category: Main Course
- Method: Baking
- Cuisine: Romanian
Description
Traditional Romanian Cabbage Rolls, also known as Sarmale, feature a flavorful mixture of ground pork, rice, and herbs wrapped in tangy sour cabbage leaves, baked slowly in tomato juice and topped with smoky bacon. This hearty dish is perfect for a comforting meal and often served with polenta and sour cream.
Ingredients
For the Filling:
- 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
For the Rolls and Assembly:
- 1 head sour cabbage (about 1 large cabbage)
- 15 slices bacon, chopped
- 4 cups tomato juice
- Water, as needed
Instructions
- Prepare the Cabbage: Soak the sour cabbage in cold water overnight or at least an hour before preparing to soften. If short on time, rinse well under cold water. Remove the core from each leaf and cut large leaves in half.
- Cook Onion and Rice: Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until softened and translucent, about 5-7 minutes. Stir in the uncooked rice and cook for an additional minute to incorporate flavors.
- Mix Filling: In a large bowl, combine ground pork, cooked onion and rice mixture, parsley, dill, salt, and pepper. Be cautious with salt since the sour cabbage is naturally salty. Mix thoroughly using clean hands until the mixture is well combined.
- Preheat Oven: Set the oven to 375°F (191°C) to prepare for baking the cabbage rolls.
- Form Rolls: Take each cabbage leaf and place about ¼ cup of the meat mixture inside. Roll the leaf tightly, tucking in the sides to enclose the filling securely. Repeat until all the meat and cabbage leaves are used.
- Layer Cabbage Rolls: Chop any leftover cabbage leaves and spread them on the bottom of a large Dutch oven. Arrange a single layer of cabbage rolls over the chopped cabbage. Top generously with chopped bacon.
- Add Second Layer: Place another layer of cabbage rolls on top of the bacon, followed by more bacon and chopped cabbage. Optionally, sprinkle some ground pepper for seasoning.
- Add Liquid: Pour tomato juice over the layered cabbage rolls. Add enough water to ensure the rolls are completely covered with liquid to prevent drying during baking.
- Bake Covered: Cover the Dutch oven with its lid or aluminum foil if a lid is not available. Bake in the oven for 2 hours to allow slow cooking and flavor melding.
- Finish Baking Uncovered: Remove the lid or foil and bake for an additional 1 to 1.5 hours so the top can brown slightly and the liquid reduces.
- Serve: Serve hot with traditional accompaniments such as polenta and sour cream for a classic Romanian meal experience.
Notes
- Sour cabbage leaves can usually be found at European markets or grocery stores like Sobey’s or Safeway. They may also be ordered online.
- If sour cabbage is unavailable, fresh cabbage can be used by blanching leaves in boiling salted water for 5 to 8 minutes until softened, then cooling in ice water.
- An alternative to soften fresh cabbage is to freeze wrapped cabbage for a few days, then thaw at room temperature to soften the leaves.
- This recipe yields about 30 cabbage rolls, depending on size.
- Leftovers can be stored in the refrigerator for 3-4 days, covered tightly. They also freeze well for 3-4 months; be sure to keep the cooking liquid for reheating.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
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