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Loading...These slow-simmered Romanian cabbage rolls are filled with seasoned ground pork and beef, rice, and onions, then layered with smoked pork belly and braised in tomato until meltingly tender. Each parcel delivers a tangy, savory bite with deep woodsy flavor from the fermented cabbage and smoked meat. Best served with creamy polenta and a dollop of sour cream.
Prep Time50 mins
Cook Time180 mins
Total Time230 mins
Servings6
Yield6 servings (about 18 rolls)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 32 gCarbs
- 5 gFiber
- 7 gSugar
- 24 gProtein
- 920 mgSodium
- 780 mgPotassium
- 120 mgCalcium
- 4 mgIron
- 32 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the cabbage and filling
- 1 large head of sour cabbage (about 2 kg), or 18-20 sour cabbage leaves
- 300 g ground pork
- 200 g ground beef
- 150 g short-grain rice, rinsed
- 2 medium yellow onions, finely diced
- 60 ml sunflower oil
- 2 tablespoons sweet paprika, 1 tablespoon dried thyme, and 1 teaspoon caraway seeds
- Salt and freshly ground black pepper, to taste
For assembly and braising
- 200 g smoked pork belly or smoked kaiser, sliced
- 250 ml tomato passata or crushed tomatoes
- 1 tablespoon tomato paste
- 2 bay leaves
- 500 ml sauerkraut juice or beef broth
- Sour cream and warm polenta, to serve
Directions
- Soak the sour cabbage leaves in cold water for 30 minutes to remove excess salt, then pat dry. If using a whole head, carefully peel off 18-20 large outer leaves and trim the thick center rib of each leaf flat with a knife.
- Bring a pot of salted water to a gentle simmer and blanch the rice for 5 minutes, until just par-cooked. Drain and set aside to cool.
- Heat the sunflower oil in a skillet over medium heat. Sauté the onions until soft and translucent, about 6 minutes. Stir in the sweet paprika and caraway seeds, cook 30 seconds, then remove from heat and let cool slightly.
- In a large bowl, combine the ground pork, ground beef, par-cooked rice, sautéed onions, thyme, 1 teaspoon salt, and plenty of black pepper. Mix thoroughly with your hands until just combined.
- Place about 2 tablespoons of filling near the stem end of each cabbage leaf. Fold the sides over the filling, then roll tightly from stem to tip into a neat cylinder. Repeat with the remaining leaves and filling.
- Spread a few torn or leftover cabbage leaves across the bottom of a heavy Dutch oven. Layer the sliced smoked pork belly over them, then arrange the cabbage rolls seam-side down in tight, concentric circles.
- In a small bowl, whisk the tomato passata with the tomato paste and 250 ml of sauerkraut juice. Pour this mixture over the rolls, then add the bay leaves and enough additional broth or sauerkraut juice to nearly cover the rolls.
- Place a heatproof plate directly on top of the rolls to keep them submerged, cover the pot with a tight lid, and bring to a gentle simmer over medium heat. Reduce heat to low and braise for 3 hours, checking occasionally to ensure the liquid stays at a bare simmer.
- Carefully transfer the rolls to a serving platter, spoon a little of the braising liquid over them, and serve hot with warm polenta and a generous spoonful of sour cream.
Cook’s Notes
- Use genuine fermented sour cabbage (varza murata) from Romanian or Eastern European grocers for the most authentic tangy flavor.
- Don't skip the smoked pork belly; it infuses the rolls with the deep, woodsy aroma that defines true sarmale.
- Always par-cook the rice; otherwise it absorbs too much moisture during the long braise and turns mushy.
- Sarmale improves dramatically after resting overnight, making it a perfect make-ahead dish for holidays.
- If the rolls seem dry during braising, add a splash more broth or sauerkraut juice so they stay nearly covered.
