Sarmale (Romanian Cabbage Rolls)
In short: Pickled cabbage leaves wrapped around pork, rice and dill, then cooked low and slow with smoked bacon and tomato until very tender. It takes about 4 h in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 3 h
- Total
- 4 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 470 kcal
Sarmale are what Romanians cook for Christmas, weddings and any day a crowd is coming. Soured cabbage leaves hold a filling of pork, rice, onion and dill, and the rolls cook for hours with smoked bacon until the leaves turn silky and the broth tastes of tomato and smoke. They are even better the next day, so many families make a big pot two days ahead. Serve them hot with sour cream, polenta and a fresh chili.
Instructions
- Rinse the soured cabbage leaves in cold water and taste one. If it is very salty, soak the leaves for 30 minutes, then drain. Cut out the thick central rib of each large leaf and halve the leaves along that line.
- Heat the oil in a pan and cook the onions over medium heat for 6 to 8 minutes until soft. Stir in the rice for 2 minutes, then add the tomato paste and paprika and take the pan off the heat.
- In a large bowl, mix the pork with the onion and rice mixture, thyme, dill, salt, pepper and water. Knead with your hands for a minute so the filling holds together.
- Place a heaped tablespoon of filling near the base of each leaf half. Fold the base over, roll once, tuck in the sides and roll up firmly. Do not overfill, because the rice swells as it cooks.
- Heat the oven to 160°C (325°F). Spread half the sauerkraut and half the bacon in a large heavy pot. Arrange the rolls snugly in layers, scattering the rest of the bacon between them, and finish with the remaining sauerkraut and the bay leaves.
- Pour in the tomato juice and enough water to just cover the rolls. Weigh them down with an upside-down heatproof plate so they keep their shape.
- Bring the pot to a gentle simmer on the stove, then cover and move it to the oven. Cook for 3 hours, adding a little hot water if the liquid drops below the top layer.
- Rest the sarmale for 15 minutes before serving. Serve hot with sour cream, polenta and a fresh chili for anyone who likes heat.
Tips
- No soured cabbage? Blanch the leaves of a fresh white cabbage in boiling salted water with a splash of vinegar until pliable, and add extra sauerkraut to the pot for sourness.
- A mix of pork and beef works too. Keep at least a quarter of the meat fatty so the filling stays juicy.
Questions and answers
Can I make sarmale ahead of time?
Yes, and they improve after a day in the fridge. Cool them in their liquid, cover and refrigerate for up to 4 days, then reheat gently on the stove or in a low oven.
Can sarmale be frozen?
Freeze cooked rolls with some of their liquid in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly so the leaves stay intact.
What do you serve with sarmale?
In Romania they come with sour cream, a slice of warm polenta and a fresh or pickled hot pepper. Crusty bread works if you skip the polenta.
How long does it take to make Sarmale (Romanian Cabbage Rolls)?
About 4 h in total: 1 h of preparation and 3 h of cooking.
How many calories are in Sarmale (Romanian Cabbage Rolls)?
About 470 kcal per serving, with 20 g of protein, 21 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 21 g |
| Fat | 33 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
