Cabbage Rolls (Sarmale)

Savor the authentic taste of Romania with these traditional cabbage rolls, or “sarmale.” Made with tender pickled cabbage leaves, a flavorful filling of ground meat and rice, and slow-cooked in a rich tomato sauce, this dish is a comforting favorite for any festive table.

Ingredients

For the filling:

• 500g ground pork (or a mix of pork and beef)
• 100g uncooked rice
• 1 large onion, finely chopped
• 2 tablespoons sunflower oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 egg (optional, for binding)

For assembly:

• 1 large head of pickled cabbage (or fresh cabbage blanched and softened)
• 1 liter tomato juice (or 800g canned tomatoes, blended)
• 200g smoked bacon or smoked pork ribs (optional, for layering)
• 2 bay leaves
• 1 teaspoon dried dill
• Water or stock, as needed

Instructions

Step 1: Prepare the Filling

1. Heat the sunflower oil in a pan and sauté the chopped onion until translucent.
2. In a large bowl, combine the sautéed onion, ground meat, rice, paprika, thyme, pepper, salt, and egg (if using). Mix well.

Step 2: Prepare the Cabbage Leaves

1. Separate the pickled cabbage leaves and trim the thick stem of each leaf for easier rolling.
2. Reserve the smaller or torn leaves for layering in the pot.

Step 3: Assemble the Rolls

1. Place a spoonful of filling in the center of a cabbage leaf.
2. Roll tightly, tucking in the sides to secure the filling.
3. Repeat until all the filling is used.

Step 4: Layer and Cook

1. In a large pot, place a layer of reserved cabbage leaves at the bottom to prevent sticking.
2. Add a layer of smoked bacon or ribs (if using).
3. Arrange the cabbage rolls snugly in layers, seam-side down.
4. Add bay leaves and sprinkle dried dill between layers.
5. Pour tomato juice or blended tomatoes over the rolls. Add water or stock to cover them completely.
6. Bring to a gentle boil, then reduce the heat to low. Simmer covered for 2-3 hours, checking occasionally to ensure there’s enough liquid.

Step 5: Serve

Serve the sarmale hot, with a dollop of sour cream and a side of fresh bread or polenta.

Tips

• Use smoked bacon or ribs for a deeper, traditional flavor.
• Pickled cabbage can be substituted with fresh cabbage softened by blanching in boiling water.
• Let the sarmale rest for a few hours after cooking; the flavors intensify with time.

FAQ

Q: Can I make sarmale vegetarian?

A: Yes! Substitute the meat with a mix of sautéed mushrooms, grated carrots, and additional rice or lentils for a vegetarian version.

Q: How long do sarmale last in the fridge?

A: Stored in an airtight container, they’ll stay fresh for up to 5 days. They’re even better reheated!

Q: Can I freeze sarmale?

A: Absolutely! Cooked sarmale can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.