Traditional Romanian Sarmale (Cabbage Rolls) Recipe
Sarmale is a traditional Eastern European dish featuring savory cabbage rolls stuffed with a flavorful mixture of ground pork, ground beef, rice, and fresh herbs, slowly baked in a rich tomato juice and layered with turkey bacon. This comforting casserole is perfect for family dinners and serves wonderfully paired with sour cream and polenta.
- Prep Time: 1 hour 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European, Romanian
Ingredients
Scale
For the Cabbage Rolls
- 1 large head sour cabbage
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 1/2 cup jasmine or basmati rice, rinsed and drained
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- 12 slices turkey bacon, chopped (optional)
For the Sauce and Serving
- 4 cups tomato juice
- Water, as needed
- Sour cream, for serving
- Polenta, for serving
Instructions
- Soak cabbage: Soak the sour cabbage leaves in cold water for at least 1 hour to reduce excess salt. Trim the thick core from each leaf, then set aside. Preheat the oven to 375°F (190°C).
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the rinsed rice and toast for 1-2 minutes until fragrant.
- Mix filling: In a large bowl, combine the lean ground pork, lean ground beef, parsley, dill, salt, and pepper. Add the hot onion and rice mixture and mix well with clean hands until evenly incorporated.
- Roll cabbage: Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll it tightly like a cigar to encase the filling securely.
- Layer pot: In a large Dutch oven or oven-safe pot, layer any extra chopped cabbage leaves on the bottom. Neatly arrange the cabbage rolls in a single layer. Generously sprinkle chopped turkey bacon (if using) on top. Repeat with another layer of cabbage rolls, more turkey bacon, and some additional chopped cabbage leaves.
- Pour liquid: Pour tomato juice over the cabbage rolls. Add water as needed to ensure the rolls are fully submerged in liquid for even cooking.
- Cover pot: Cover the Dutch oven with a lid or tightly with foil.
- Bake: Place the pot in the preheated oven and bake for 2 hours. Then uncover and bake for an additional 1 to 1 1/2 hours to allow the cabbage rolls to brown and the flavors to meld beautifully.
- Serve: Remove from oven and serve hot with a dollop of sour cream and a side of creamy polenta for a complete, comforting meal.
Notes
- Souring the cabbage is essential to reduce saltiness and improve texture.
- Ground pork and beef mixture ensures a balanced flavor and juiciness.
- Turkey bacon is optional but adds a smoky depth to the dish.
- Use jasmine or basmati rice for their fluffy texture that complements the filling.
- Sour cream and polenta are classic accompaniments that enhance the dish.
- Make sure the cabbage rolls are fully submerged in liquid during baking to keep them moist.
- Leftovers taste great the next day and can be reheated gently in the oven.
Keywords: Sarmale, cabbage rolls, Romanian recipe, stuffed cabbage, ground pork, ground beef, baked cabbage rolls, traditional Eastern European dish
