Low Sodium Sarmale in Cabbage Leaves

Looking to enjoy a comforting, heart-healthy twist on a traditional Eastern European classic? This **Low Sodium Sarmale in Cabbage Leaves** recipe offers all the nostalgic flavors of stuffed cabbage rolls without the excess salt. Delicate cabbage leaves are filled with a savory mixture of ground turkey, tender rice, aromatic dill, parsley, and paprika, then gently simmered in a rich, salt-free tomato broth. This recipe is perfect for those following a low-sodium diet, using low-sodium vegetable broth and tomato paste to keep the flavor bold but the sodium low. With its hearty ingredients and wholesome preparation, this dish is a perfect balance of tradition and mindful eating. Serve warm with a dollop of low-sodium yogurt for a satisfying, nutrient-packed meal your family will love!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 head green cabbage
• 500 grams ground turkey
• 100 grams uncooked rice
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 500 milliliters low sodium vegetable broth
• 2 tablespoons tomato paste, no added salt
• 2 tablespoons fresh dill, chopped
• 2 tablespoons parsley, chopped
• 0.5 teaspoon ground black pepper
• 1 teaspoon paprika
• 2 tablespoons vegetable oil

Directions

Step 1

Core the cabbage, then carefully separate 12 to 15 large leaves.

Step 2

Bring a large pot of water to a boil. Blanch the cabbage leaves for about 2-3 minutes until pliable. Remove and set aside to drain.

Step 3

In a skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent.

Step 4

Add minced garlic to the skillet and sauté for an additional minute.

Step 5

In a large mixing bowl, combine the ground turkey, uncooked rice, sautéed onions and garlic, fresh dill, parsley, ground black pepper, and paprika. Mix until well combined.

Step 6

Lay a cabbage leaf down with the stem side towards you. Place around 2 tablespoons of the turkey mixture at the stem end.

Step 7

Fold the sides over the filling and roll upwards to enclose. Repeat with the remaining leaves and filling.

Step 8

In a large pot, layer the bottom with a few leftover cabbage leaves and place the stuffed rolls on top, seam side down.

Step 9

In a separate bowl, mix the low sodium vegetable broth with the tomato paste until well combined.

Step 10

Pour the broth mixture over the cabbage rolls, ensuring they are submerged.

Step 11

Cover the pot and bring to a gentle simmer. Cook for about 90 minutes, keeping an eye that the liquid doesn’t fully evaporate. Add more broth if necessary.

Step 12

Once cooked, let the sarmale rest for about 10 minutes before serving. Enjoy as is or with a dollop of low-sodium yogurt.

Nutrition Facts

Serving size	(1642.3g)

Amount per serving	% Daily Value*
Calories	1510.1

Total Fat 64.0g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 354.9mg	0%
Sodium 736.8mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 15.8g	0%
Total Sugars 22.4g
Protein 113.7g	0%

Vitamin D 0IU	0%
Calcium 249.1mg	0%
Iron 11.7mg	0%
Potassium 1718.7mg	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: 37.5%

Protein: 29.6%

Carbs: 32.9%