Low Sodium Sarmale (Romanian Cabbage Rolls)
Transform your traditional Romanian feast with this heart-healthy twist on *Low Sodium Sarmale (Romanian Cabbage Rolls)*! Packed with tender green cabbage and a savory blend of ground pork, beef, and fragrant spices like dill and caraway seeds, this recipe delivers the classic flavors of sarmale without the excess salt. A slow simmer in rich vegetable broth ensures these cabbage rolls are perfectly tender and infused with flavor in every bite. Perfect for family dinners or meal prep, this wholesome dish is both satisfying and guilt-free. Serve with a dollop of low-sodium sour cream or a crisp side salad for a comforting, balanced meal. Ideal for those seeking authentic Romanian cuisine with a healthy, low-sodium touch!
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Ingredients
- 2 heads green cabbage
- 500 grams ground pork
- 250 grams ground beef
- 150 grams white rice
- 1 large onion
- 3 units garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons fresh dill
- 2 units bay leaves
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 0.5 teaspoon black pepper
- 750 milliliters vegetable broth
- 2 tablespoons olive oil
Directions
Step 1
Begin by preparing the cabbage: remove the core from each cabbage head, and place them in a large pot. Fill with water to cover the cabbages, bring to a boil, and then reduce heat to simmer for about 10-15 minutes.
Step 2
Once the cabbage leaves are pliable, carefully peel them off the head and set aside to cool. If needed, return the remaining cabbage to the pot to soften further for more layers.
Step 3
In a large skillet over medium heat, add olive oil. Finely chop the onion and sauté until translucent, about 5 minutes. Mince the garlic and add it to the pan, sautéing for another 2 minutes until fragrant.
Step 4
In a large mixing bowl, combine the ground pork, ground beef, cooked onion and garlic, rice, dill, paprika, caraway seeds, black pepper, and tomato paste. Mix well to combine all ingredients thoroughly.
Step 5
Lay a cabbage leaf flat, and place approximately 2 tablespoons of the meat mixture near the stem of each leaf. Fold in the sides and roll up tightly, continuing with remaining filling and leaves.
Step 6
Line the bottom of a large Dutch oven or heavy pot with a few leftover cabbage leaves to prevent sticking.
Step 7
Neatly arrange the rolls in the pot, seam side down, making layers if necessary. Tuck the bay leaves between the rolls.
Step 8
Pour the vegetable broth over the rolls, ensuring that they are mostly covered. Add more water if needed. Cover the pot and bring to a gentle simmer over medium heat.
Step 9
Once simmering, reduce the heat to low and cook for 2.5 to 3 hours, checking occasionally to ensure there's enough liquid, adding more water if necessary.
Step 10
Once cooked, allow the rolls to rest for at least 15 minutes before serving. Enjoy these low-sodium sarmale with a dollop of low-sodium sour cream or a side salad.
Nutrition Facts
| Serving size | (2606.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3089.1 |
| Total Fat 185.1g | 0% |
| Saturated Fat 62.3g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 627.0mg | 0% |
| Sodium 2405.1mg | 0% |
| Total Carbohydrate 162.0g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 46.8g | |
| Protein 202.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 663.2mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 3988.4mg | 0% |
Source of Calories