Sarmale
By Culiora
A traditional Romanian dish of cabbage rolls, typically filled with a mixture of ground meat, rice, and herbs, then simmered in a flavorful tomato-based sauce. A hearty and comforting meal.
- Servings: 6
- Prep time: 45 min
- Cook time: 240 min
- Total time: 285 min
Ingredients
- 1 large Sour cabbage head (or fresh cabbage)
- 500 g Ground pork (or mix with beef)
- 1/2 cup Rice, uncooked
- 1 medium Onion, finely chopped
- 150 g Smoked bacon or pork belly, diced
- 2 tablespoons Tomato paste
- 1 tablespoon Dill, fresh or dried
- 1 teaspoon Thyme, fresh or dried
- 2 leaves Bay leaves
- 2 tablespoons Vegetable oil
- as needed Water or broth
- to taste Salt
- to taste Black pepper
Instructions
- Carefully separate the leaves from the cabbage head. If using sour cabbage, rinse thoroughly to reduce saltiness. If using fresh cabbage, blanch leaves in boiling water until pliable.
- Trim the thick stem from each cabbage leaf.
- For the filling: In a large bowl, combine ground meat, uncooked rice, chopped onion, dill, thyme, salt, and pepper. Mix well.
- Lay a cabbage leaf flat, place a spoonful of filling near the stem end. Fold in the sides and roll tightly to form a compact roll.
- In a large pot or Dutch oven, line the bottom with a few extra cabbage leaves or some diced smoked bacon.
- Arrange the sarmale snugly in layers in the pot.
- Scatter the diced bacon/pork belly and bay leaves amongst the rolls.
- In a small bowl, mix tomato paste with enough water or broth to create a thin sauce. Pour over the sarmale until they are mostly submerged.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until the cabbage is very tender and the meat is cooked through. Sarmale often taste even better the next day.
- Serve hot with a dollop of sour cream or crème fraîche, and a side of polenta (mămăligă).