Sarmale

Prep time: 45 minutes

Cook time: 2 hours 30 minutes

Total time: 3 hours 15 minutes

Servings: 8 servings (approx. 24 rolls)

Country of Origin: Romania

Description

Romania's national dish: sour cabbage rolls stuffed with seasoned ground pork, beef, rice, and smoked bacon cooked in a clay pot.

Presentation & How It's Eaten

Served piping hot with warm mămăligă (polenta), a dollop of sour cream, and hot green peppers.

Ingredients

• 1 large head fermented sour cabbage (sauerkraut whole head)

• 1 lb ground pork

• 1/2 lb ground beef

• 1/2 cup white rice, unboiled

• 2 yellow onions, finely chopped

• 1/2 lb smoked bacon or pork ribs, sliced

• 2 cups tomato juice or passata

• 2 tbsp dill, chopped

• 2 tbsp parsley, chopped

• 2 bay leaves, salt, and pepper

Step-by-Step Directions

1. Prep Leaves: Separate sour cabbage leaves. Cut away tough center veins and rinse in cold water if too salty.

2. Mix Stuffing: Combine ground pork, beef, raw rice, diced onions, dill, parsley, salt, and pepper in a bowl.

3. Roll Sarmale: Place a spoonful of meat mixture on each leaf, roll tightly, and tuck sides inward to seal.

4. Layer Pot: Line bottom of a Dutch oven or clay pot with chopped remaining cabbage. Arrange cabbage rolls in concentric circles, layering smoked bacon strips between rolls.

5. Simmer: Pour tomato juice and water over top to submerge rolls. Add bay leaves. Cover and simmer on low for 2.5 hours until leaves are tender.

Optional

• Bake Option: Bake covered in oven at 325°F (160°C) instead of stovetop simmer.

Cooking Tips

• Smoked Pork Addition: Adding smoked bacon or ribs between cabbage layers infuses the rolls with essential smoky richness.

Nutrition Facts

(Estimated per serving, based on 8 servings / 3 rolls)

• Calories: ~410 kcal

• Total Fat: 24g

• Saturated Fat: 9g

• Cholesterol: 75mg

• Sodium: 890mg

• Total Carbohydrates: 26g

• Dietary Fiber: 5g

• Sugars: 6g

• Protein: 22g