🥬 Romanian Cabbage Rolls (Sarmale)

🔸 Ingredients (makes ~50 rolls)

For the filling:

1 kg ground meat (pork or pork-beef mix)

200 g rice

2 large onions, finely chopped

1 carrot, grated (optional)

2 tbsp tomato paste

Salt, pepper, thyme, sweet paprika

1 bunch fresh dill and parsley, chopped

3 tbsp oil

For wrapping and cooking:

1 large sour cabbage (or 2 small ones)

500 ml tomato juice

2 bay leaves

1 tsp whole peppercorns

200 g smoked meat (bacon, ribs, or ham – optional but delicious)

1 tbsp tomato paste

Water to cover

Prepare the cabbage

Separate the cabbage leaves and trim the thick veins. If the cabbage is too salty or sour, soak it in cold water for 30 minutes.

Make the filling

Sauté the onions in oil until soft. Add grated carrot and rice, cook for 2–3 minutes. Stir in tomato paste, spices, and herbs. Mix everything with the ground meat. Taste and adjust seasoning.

Roll the sarmale

Place a spoonful of filling on each cabbage leaf and roll tightly, folding in the sides. If the leaves are small, make mini rolls — they’re adorable and tasty!

Layer in the pot

Line the bottom of a large pot with chopped cabbage and smoked meat. Arrange the rolls in layers, adding chopped cabbage and smoked meat between layers. Pour over the tomato juice mixed with tomato paste, add bay leaves and peppercorns. Add water until the rolls are just covered.

Cook slowly

Simmer on low heat for 2–3 hours or bake in the oven at 160°C (320°F) for 3–4 hours. Check occasionally to make sure the liquid doesn’t evaporate completely.

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🥬 Romanian Cabbage Rolls (Sarmale)

🔸 Ingredients (makes ~50 rolls)

For the filling:

For wrapping and cooking:

Water to cover