Gluten-Free Sarmale (Romanian Cabbage Rolls)

Discover the comforting flavors of Romania with these Gluten-Free Sarmale, a traditional cabbage roll recipe reimagined for those avoiding gluten. Tender cabbage leaves are delicately filled with a savory mixture of ground pork, gluten-free smoked sausage, and fragrant dill, then simmered in a rich tomato sauce infused with aromatic bay leaves. This hearty, slow-cooked dish is naturally gluten-free, packed with flavor, and perfect for family gatherings or festive occasions. With straightforward instructions and wholesome ingredients, this recipe brings a classic Eastern European favorite to your table, offering a satisfying meal that’s both nostalgic and accessible to modern dietary needs. Serve these cabbage rolls warm with a sprinkle of fresh dill for a truly authentic touch!

Nutriscore Rating: 76/100

Prep Time:40 mins

Cook Time:120 mins

Total Time:160 mins

Servings: 6

Ingredients

• 1 large cabbage head
• 500 grams ground pork
• 200 grams gluten-free smoked sausage
• 120 grams uncooked rice
• 1 large onion
• 2 garlic cloves
• 100 grams tomato paste
• 400 grams canned diced tomatoes
• 3 bay leaves
• 2 tablespoons dill
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 500 ml water

Directions

Step 1

Carefully remove the core from the cabbage and place the whole head in a large pot of simmering water. Blanch for about 5-7 minutes, or until the outer leaves become pliable. Remove from water and allow to cool slightly.

Step 2

Peel the large onion and finely chop it. Mince the garlic cloves.

Step 3

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.

Step 4

In a large bowl, combine the ground pork, gluten-free smoked sausage (finely chopped), uncooked rice, sautéed onions and garlic, salt, black pepper, and dill.

Step 5

Separate and trim the thick veins on the cabbage leaves. Reserve damaged or too-small leaves for lining the pot.

Step 6

Place about 1-2 tablespoons of the meat mixture on each cabbage leaf. Roll the leaf from the stem end, tucking in the sides as you roll. Repeat with remaining leaves and filling.

Step 7

Line the bottom of a large pot with leftover cabbage leaves. Arrange cabbage rolls in layers in the pot.

Step 8

In a separate bowl, mix the tomato paste, canned diced tomatoes, and remaining 1 tablespoon of vegetable oil.

Step 9

Pour the tomato mixture over the cabbage rolls. Add enough water to cover the rolls and place bay leaves between layers.

Step 10

Cover the pot and simmer over low heat for about 2 hours, or until the cabbage is tender and the rice is cooked.

Step 11

Serve warm, garnished with a bit of fresh dill if desired.

Nutrition Facts

Serving size	(3026.2g)

Amount per serving	% Daily Value*
Calories	3284.8

Total Fat 192.6g	0%
Saturated Fat 62.1g	0%
Polyunsaturated Fat 20.2g
Cholesterol 575.6mg	0%
Sodium 4955.4mg	0%
Total Carbohydrate 206.3g	0%
Dietary Fiber 37.5g	0%
Total Sugars 63.0g
Protein 189.5g	0%

Vitamin D 0IU	0%
Calcium 840.0mg	0%
Iron 19.3mg	0%
Potassium 4138.0mg	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: 52.3%

Protein: 22.9%

Carbs: 24.9%