Dairy-Free Sarmale in Cabbage Leaves
Discover the rich, comforting flavors of traditional stuffed cabbage rolls with a modern twist in this Dairy-Free Sarmale. This recipe transforms the classic Eastern European dish into a wholesome meal, featuring tender green cabbage leaves stuffed with a flavorful blend of ground pork, ground beef, aromatic garlic and onion, long-grain white rice, and a medley of warming spices like paprika and thyme. Simmered to perfection in vegetable broth and diced tomatoes, these cabbage rolls are hearty, gluten-free, and brimming with savory goodness, all without the need for dairy. Perfect as a filling dinner or a crowd-pleasing centerpiece, this dish balances tradition and dietary needs beautifully. Garnish with fresh parsley for a vibrant finish and enjoy a taste of comfort food that’s both nostalgic and allergen-friendly!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 3 tablespoons Olive oil
- 2 medium Onion
- 4 Garlic cloves
- 1 cup Long-grain white rice
- 1 pound Ground pork
- 1 pound Ground beef
- 2 tablespoons Tomato paste
- 3 cups Vegetable broth
- 1 can (15 oz) Diced tomatoes
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
Instructions
Fill a large pot with water, bring it to a boil, and carefully submerge the whole cabbage. Let it boil for about 10 minutes to soften the leaves. Remove cabbage and peel away leaves gently.
In a large skillet, heat the olive oil over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.
Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Add the ground pork and beef to the skillet, breaking it up with a wooden spoon. Cook until browned, approximately 8-10 minutes.
Stir in the rice, tomato paste, paprika, salt, black pepper, and thyme. Cook for 2-3 minutes until the rice is well coated with the mixture.
Stir in one cup of vegetable broth to the skillet and cook for another 5 minutes. Remove the mixture from heat and let it cool slightly.
Spoon 1-2 tablespoons of the filling onto each cabbage leaf. Roll each leaf by folding in the sides and rolling it up tightly to enclose the filling.
In a large pot or Dutch oven, layer some leftover cabbage leaves or stems at the bottom to prevent the rolls from sticking.
Place the cabbage rolls seam side down in the pot. Layer them tightly to maximize space.
Pour the remaining vegetable broth and the entire can of diced tomatoes over the rolls.
Bring the liquid to a simmer, then reduce the heat to low, cover the pot and cook for 90 minutes.
Check occasionally and add more broth if needed to keep the rolls moist.
Once cooked, sprinkle chopped parsley over the rolls before serving warm.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 6317 mg | 275% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 69.4 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 858 mg | 66% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6988 mg | 149% | |
*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.
