Romanian Sarmale Cabbage Rolls
Experience the exquisite flavors of Romanian Sarmale Cabbage Rolls, a cherished comfort food that showcases the heartwarming essence of Eastern European cuisine. These tender cabbage leaves are stuffed with a savory blend of pork and beef mince, aromatic herbs like dill and parsley, and perfectly seasoned rice for a richly textured filling. Slowly simmered in a tangy tomato sauce infused with bay leaves and a touch of paprika, these rolls become irresistibly flavorful and melt-in-your-mouth tender. Ideal for family gatherings or special occasions, this traditional recipe pairs beautifully with sour cream and crusty bread to complete the authentic experience. Accessible ingredients, straightforward preparation, and deep, hearty flavors make Romanian Sarmale a must-try dish for lovers of global cuisine and comfort food classics.
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Recipe Information
Ingredients
- 1 head large cabbage
- 500 g pork mince
- 300 g beef mince
- 100 g white rice
- 1 medium onion
- 1 medium carrot
- 2 tbsp dill
- 2 tbsp parsley
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 3 tbsp tomato paste
- 500 ml tomato sauce
- 2 leaves bay leaves
- 500 ml water
Instructions
Carefully remove the outer leaves from the cabbage. If the leaves are tough, blanch them in boiling water for 2-3 minutes until pliable, then set them aside to cool.
Finely chop the onion and carrot. In a skillet, heat 1 tablespoon of vegetable oil over medium heat and sauté the onion and carrot until softened. Allow to cool slightly.
In a large bowl, mix the pork mince, beef mince, cooked onion and carrot, rice, dill, parsley, paprika, salt, and black pepper. Mix well to combine evenly.
Trim the thick stem from the center of each cabbage leaf to make them easier to roll. Place a small amount of the meat mixture (about 2 tablespoons) onto each leaf. Fold the sides in and roll tightly to form a cylindrical shape. Repeat with the remaining meat and leaves.
In a deep pot, drizzle 1 tablespoon of vegetable oil and add a thin layer of shredded cabbage (optional) on the bottom to prevent sticking.
Arrange the cabbage rolls in the pot in tight layers, adding the bay leaves between layers.
In a bowl, combine the tomato paste, tomato sauce, and water. Pour the mixture over the cabbage rolls until they are fully submerged. If needed, add additional water.
Place the pot on the stove and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer gently for 1.5 to 2 hours.
Check occasionally to ensure there is enough liquid, adding water if necessary.
Once cooked, serve the Sarmale hot with sour cream or crusty bread on the side, if desired.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 978 mg | 21% | |
*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.
