Romanian Stuffed Cabbage Leaves | Sarmale
Votes: 2
Rating: 4.5
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In Romania, they call stuffed cabbage “sarmale”. Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones – the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they’d please Dracula himself.
Servings
6 people
Servings
6 people
Romanian Stuffed Cabbage Leaves | Sarmale
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
In Romania, they call stuffed cabbage “sarmale”. Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones – the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they’d please Dracula himself.
Servings
6 people
Servings
6 people
Ingredients
  • 1 head green cabbage
  • 6 oz bacon , diced
  • 1 onion , chopped fine
  • 2 carrots , grated
  • 1/2 cup long grain rice
  • 3/4 cup water
  • 1/2 tsp paprika
  • salt
  • pepper
  • 2 lb ground pork
  • 15 oz tomato sauce , diluted with 1 can worth of water
  • ham hock
  • water (extra), if needed
  • few sprigs fresh dill
Garnishes
  • sour cream
  • fresh dill
Servings: people
Units:
Instructions
  1. The first step to making sarmale is to soften the cabbage so that it is supple enough to wrap. You can either… A) submerge the head of cabbage in boiling water for half a minute until outer leaves are soft (then remove the soft leaves and repeat procedure) OR B) a couple of days before you want to make the sarmale, freeze your cabbage. Then place in refrigerator to thaw the night before you plan to make the sarmale.
  2. In the same pot you’ll cook the Sarmale in, fry up the bacon to render the fat, but not to brown it. This very act makes any house smell like a home. A place I, for one, want to be. Next, dump in the chopped onion, grated carrot, paprika, salt and pepper. Cook until everything is happy and soft. Then stir in the rice and water. Simmer about 10 minutes or until the water is absorbed, stirring occasionally.
  3. Combine the meat and the rice mixture in a large bowl (If you aren’t cooking these right away, you’ll want to cool the rice mixture before combining it with the raw meat). Place a large spoonful in each softened cabbage leaf.
  4. Fold the right side in, then roll up from the stem end. Finally, press the left end in, making a deep belly button of sorts. This will hold the entire package together. To the bottom of your dutch oven (or large pot), add a splash of oil and a few scraps of cabbage. Place a ham hock in the center and lay the stuffed cabbage rolls around it, packing them pretty tightly.
  5. Whisk together the tomato juice and water (plus more salt and pepper, if desired). Pour over cabbage rolls and make sure the liquid goes up to the bottom of the top row (add more water as needed – I didn’t need any). You can add a few sprigs of dill for extra flavor, if you like. Top with loose cabbage leaves, pop on the lid, and bake at 275F for about 4 hours.
  6. After peeling back the crusty layer of cabbage, we find this goodness inside. Glorious. With a spoonful of sour cream and a few sprigs of dill? Yes.