Sarmale (Romanian Cabbage Rolls)

Delight in the comforting flavors of Sarmale, a traditional Romanian dish of irresistibly tender cabbage rolls. This hearty recipe combines tangy sauerkraut leaves with a savory filling of seasoned ground pork, beef, and rice, all gently simmered in a rich tomato sauce infused with smoky bacon and aromatic herbs. Perfectly balanced with paprika and dill, these slow-cooked cabbage rolls develop a deep, satisfying flavor that only improves with time. Whether served with a dollop of sour cream or as a centerpiece for festive gatherings, Sarmale delivers a taste of old-world Eastern European cuisine that’s sure to warm both heart and soul.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1 large jar (about 2 pounds) sauerkraut leaves
• 1 pound ground pork
• 0.5 pound ground beef
• 0.5 cup long-grain rice
• 1 large, chopped onion
• 3 cloves, minced garlic
• 1 tablespoon, chopped dill
• 1 tablespoon, chopped parsley
• 1 teaspoon, dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 bay leaf
• 4 slices smoked bacon
• 2 cups water

Directions

Step 1

Rinse the sauerkraut leaves under cold water to remove excess salt and let them drain in a colander.

Step 2

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

Step 3

Mix the ground pork, ground beef, cooked onions, garlic, rice, dill, parsley, thyme, paprika, salt, and pepper in a large bowl until well combined.

Step 4

Lay a cabbage leaf flat and cut it in half if necessary, removing any tough center vein. Place a tablespoon of the meat mixture at the base of each leaf and roll it up tightly, tucking in the sides. Repeat with the remaining mixture and leaves.

Step 5

Line the bottom of a large, deep pot with some extra sauerkraut leaves that cannot be used for rolling.

Step 6

Arrange a layer of sarmale over the leaves, then scatter a few slices of smoked bacon over them. Continue layering until all the cabbage rolls are in the pot.

Step 7

Mix the tomato paste with the crushed tomatoes and pour half over the sarmale. Place the bay leaf on top and add enough water to cover the rolls.

Step 8

Bring the pot to a gentle simmer over medium heat. Once simmering, cover the pot with a lid, reduce the heat to low, and cook for about 2.5 to 3 hours.

Step 9

Check occasionally to ensure the cabbage rolls remain submerged, adding more water if necessary.

Step 10

Serve the sarmale warm with a dollop of sour cream and a sprinkle of fresh dill if desired.

Nutrition Facts

Serving size	(2755.2g)

Amount per serving	% Daily Value*
Calories	2894.2

Total Fat 188.6g	0%
Saturated Fat 63.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 634.8mg	0%
Sodium 9887.8mg	0%
Total Carbohydrate 111.3g	0%
Dietary Fiber 35.9g	0%
Total Sugars 37.3g
Protein 191.3g	0%

Vitamin D 0IU	0%
Calcium 626.2mg	0%
Iron 29.2mg	0%
Potassium 3783.3mg	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: 58.4%

Protein: 26.3%

Carbs: 15.3%