Dairy-Free Sarmale in Cabbage Leaves

Experience the comforting flavors of traditional Eastern European cuisine with a twist in this Dairy-Free Sarmale in Cabbage Leaves recipe. These succulent cabbage rolls are stuffed with a hearty blend of ground pork, ground beef, and perfectly seasoned rice, then simmered in a rich tomato and vegetable broth for ultimate tenderness. The recipe stays dairy-free, making it ideal for those with dietary restrictions, while showcasing classic spices like paprika, thyme, and garlic for an aromatic depth of flavor. Perfect for cozy family dinners or festive gatherings, these sarmale are not only satisfying but also surprisingly easy to prepare. Enjoy them hot, garnished with fresh parsley, for a wholesome and utterly delicious meal.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:120 mins

Total Time:165 mins

Servings: 6

Ingredients

• 1 head Green cabbage
• 3 tablespoons Olive oil
• 2 medium Onion
• 4 Garlic cloves
• 1 cup Long-grain white rice
• 1 pound Ground pork
• 1 pound Ground beef
• 2 tablespoons Tomato paste
• 3 cups Vegetable broth
• 1 can (15 oz) Diced tomatoes
• 1 teaspoon Paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 2 tablespoons Fresh parsley

Directions

Step 1

Fill a large pot with water, bring it to a boil, and carefully submerge the whole cabbage. Let it boil for about 10 minutes to soften the leaves. Remove cabbage and peel away leaves gently.

Step 2

In a large skillet, heat the olive oil over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.

Step 3

Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.

Step 4

Add the ground pork and beef to the skillet, breaking it up with a wooden spoon. Cook until browned, approximately 8-10 minutes.

Step 5

Stir in the rice, tomato paste, paprika, salt, black pepper, and thyme. Cook for 2-3 minutes until the rice is well coated with the mixture.

Step 6

Stir in one cup of vegetable broth to the skillet and cook for another 5 minutes. Remove the mixture from heat and let it cool slightly.

Step 7

Spoon 1-2 tablespoons of the filling onto each cabbage leaf. Roll each leaf by folding in the sides and rolling it up tightly to enclose the filling.

Step 8

In a large pot or Dutch oven, layer some leftover cabbage leaves or stems at the bottom to prevent the rolls from sticking.

Step 9

Place the cabbage rolls seam side down in the pot. Layer them tightly to maximize space.

Step 10

Pour the remaining vegetable broth and the entire can of diced tomatoes over the rolls.

Step 11

Bring the liquid to a simmer, then reduce the heat to low, cover the pot and cook for 90 minutes.

Step 12

Check occasionally and add more broth if needed to keep the rolls moist.

Step 13

Once cooked, sprinkle chopped parsley over the rolls before serving warm.

Nutrition Facts

Serving size	(2988.1g)

Amount per serving	% Daily Value*
Calories	3603.4

Total Fat 226.0g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat 6.1g
Cholesterol 729.4mg	0%
Sodium 7571.5mg	0%
Total Carbohydrate 178.9g	0%
Dietary Fiber 33.8g	0%
Total Sugars 50.9g
Protein 225.7g	0%

Vitamin D 0IU	0%
Calcium 689.2mg	0%
Iron 25.0mg	0%
Potassium 4845.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 24.7%

Carbs: 19.6%