Entree: Romania – Banat – Sarmale (stuffed cabbage rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 20 min

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) mixed ground meat (1 lb (454 g) ground pork + 1 lb (454 g) ground beef)
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 large onion, finely chopped (about 8 oz (225 g))
- 4 oz (115 g) smoked bacon or smoked pork, diced
- 1 medium head sour cabbage (varză murată) or 1 head green cabbage, leaves separated and blanched (about 2.5 lb (1.2 kg))
- 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) dried thyme or 1 tsp (1 g) dried dill
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) water or light broth, plus more as needed
- 1 tbsp (15 ml) white vinegar or 1 tbsp (15 g) sour cream stirred into the finished pot (optional, for a touch of acidity)
- Fresh dill or sour cream, for serving (optional)

Show original ingredient measurements

- 2 lb (900 g) mixed ground meat (1 lb / 454 g ground pork + 1 lb / 454 g ground beef)
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 oz (115 g) smoked bacon or smoked pork, diced
- 1 medium head sour cabbage (varză murată) or 1 head green cabbage, leaves separated and blanched (about 2.5 lb / 1.2 kg)
- 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) dried thyme or 1 tsp (1 g) dried dill
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) water or light broth, plus more as needed
- 1 tbsp (15 ml) white vinegar or 1 tbsp (15 g) sour cream stirred into the finished pot (optional, for a touch of acidity)
- Fresh dill or sour cream, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using green cabbage, core the head and carefully separate 12–16 large leaves. Blanch leaves in boiling salted water 2–3 minutes until pliable; drain and cool. If using sour cabbage, separate leaves and rinse lightly if very salty.
2. In a skillet, heat 2 tbsp (30 ml) oil over medium heat. Add diced smoked bacon and cook until some fat renders. Add the chopped onion and sauté until translucent and soft, about 6–8 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine ground pork and beef, rinsed rice, sautéed onion and bacon, paprika, thyme (or dill), 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1/2 cup (120 ml) of the crushed tomatoes. Mix thoroughly but gently so the filling stays cohesive.
4. Place about 1 heaping tablespoon to 2 tablespoons (30 ml) of filling near the base of a cabbage leaf, fold in the sides and roll tightly to enclose the filling. Repeat until all filling is used.
5. In a heavy pot, spread a few spare cabbage leaves on the bottom to prevent burning. Layer the rolled sarmale snugly in the pot, packing them in rows. Tuck pieces of leftover smoked pork or extra bacon and remaining bay leaves between layers.
6. Mix remaining crushed tomatoes and tomato paste with 1 cup (240 ml) water or broth and pour over the rolls so they are nearly covered. Gently press down with a plate to keep rolls submerged if necessary.
7. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 1/2 to 2 hours until rice and meat are fully cooked and flavors have melded, adding more water if the liquid reduces excessively.
8. Once cooked, remove from heat and let rest 15–20 minutes. Serve hot with a dollop of sour cream and a sprinkle of fresh dill, and crusty bread or mamaliga (polenta) if desired.

1. If using green cabbage, core the head and carefully separate 12–16 large leaves. Blanch leaves in boiling salted water 2–3 minutes until pliable; drain and cool. If using sour cabbage, separate leaves and rinse lightly if very salty.
2. In a skillet, heat 2 tbsp (30 ml) oil over medium heat. Add diced smoked bacon and cook until some fat renders. Add the chopped onion and sauté until translucent and soft, about 6–8 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine ground pork and beef, rinsed rice, sautéed onion and bacon, paprika, thyme (or dill), 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1/2 cup (120 ml) of the crushed tomatoes. Mix thoroughly but gently so the filling stays cohesive.
4. Place about 1 heaping tablespoon to 2 tablespoons of filling near the base of a cabbage leaf, fold in the sides and roll tightly to enclose the filling. Repeat until all filling is used.
5. In a heavy pot, spread a few spare cabbage leaves on the bottom to prevent burning. Layer the rolled sarmale snugly in the pot, packing them in rows. Tuck pieces of leftover smoked pork or extra bacon and remaining bay leaves between layers.
6. Mix remaining crushed tomatoes and tomato paste with 1 cup (240 ml) water or broth and pour over the rolls so they are nearly covered. Gently press down with a plate to keep rolls submerged if necessary.
7. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 1/2 to 2 hours until rice and meat are fully cooked and flavors have melded, adding more water if the liquid reduces excessively.
8. Once cooked, remove from heat and let rest 15–20 minutes. Serve hot with a dollop of sour cream and a sprinkle of fresh dill, and crusty bread or mamaliga (polenta) if desired.