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
Scale
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
