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Learn how to make traditional Sarmale (Romanian Cabbage Rolls) with ground pork and rice, wrapped in cabbage leaves, and baked in a savory tomato sauce. Perfect for family meals!
This Sarmale (Romanian Cabbage Rolls) recipe comes from my friend Claudiu Vaida, a native Romanian who has been making this dish for years (you can see him make his Samarle Recipe Video on YouTube). When he generously shared both his recipe and the stunning photos of his creation, I couldn’t wait to try it for myself.
We wanted to capture the authentic flavors of Romania in this comforting dish, with tender cabbage leaves wrapped around a filling of seasoned ground pork, rice, and spices. It’s a labor of love, but the result is worth every step.
Why This Recipe Works
These Romanian Cabbage Rolls are packed with flavor. The combination of savory pork, fragrant rice, and smoky pork creates a comforting dish, while the tangy sour cabbage adds a unique touch. The slow cooking method allows all the ingredients to meld together, resulting in a rich, flavorful meal that’s perfect for a cozy night in.
What You’ll Need
To create this authentic Romanian dish, here are the ingredients you’ll need:
- Onion – A large onion is ideal for this recipe since it makes plenty of cabbage rolls. You want every bite to have a bit of onion for added flavor.
- Long grain rice – Basmati rice works best, but jasmine is a great option too. The key is to use a rice that cooks evenly, so you don’t end up with crunchy bits inside the rolls.
- Ground Meat – Pork is a great choice due to its higher fat content, which keeps the rolls juicy. You can use ground beef or turkey, but keep in mind that leaner meats may result in a drier filling.
- Thyme, Dill, and Bay Leaves – This recipe calls for dried herbs, but fresh ones can add extra flavor to the rolls.
- Salt and pepper – Season to taste based on your preference, but remember the cabbage leaves might already be salty.
- Sour cabbage leaves – This is the standout ingredient in the Romanian version. The slight tang from the fermented leaves adds a unique and delicious touch.
- Smoked pork – A ham hock or thick-cut smoky bacon works wonderfully here. Other types of raw smoked meat can also be used for that rich, smoky flavor.
- Tomato Paste and Water – This sauce not only adds flavor and moisture but also helps the rice cook evenly as the rolls bake.
- Sour Cream – For serving
Ingredient Spotlight
Traditional Sarmale uses sour cabbage, which adds a distinct flavor to the rolls. Since the leaves are already soft, it is easier to wrap the rolls. If you opt for fresh cabbage, you must blanch it first. Check the section below for detailed instructions on how to do this.
How To Blanch Cabbage For Sarmale
Prepare the Cabbage: Remove any damaged or tough outer leaves and rinse the cabbage under cold water. Use a knife to carefully cut around the core at the base of the cabbage, loosening it to make peeling the leaves easier.
Boil Water: Bring a large pot of water to a rolling boil. Make sure the pot is big enough to submerge the entire cabbage.
Blanch the Cabbage: Carefully lower the whole cabbage into the boiling water. Let it boil for about 3-5 minutes until the outer leaves start to soften and peel away easily.
Peel the Leaves: Using tongs, remove the softened outer leaves one at a time as they loosen. Allow the inner cabbage to keep cooking for a few more minutes as you peel off the leaves.
Cool the Leaves: After removing the leaves from the pot, place them in a bowl of ice water to stop the cooking process and preserve their texture.
Repeat: Continue blanching the cabbage until you’ve removed as many leaves as needed for the recipe. If any of the leaves are too large, you can cut them in half to make smaller cabbage rolls.
How To Make Sarmale
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Place the sour cabbage leaves in a large bowl and cover them with cold water. Let them soak for a few minutes to reduce some of the saltiness. After soaking, drain the water. If any of the leaves are too large, you can cut them in half to make smaller cabbage rolls.
Shred any leftover cabbage and set it aside for later.
Heat vegetable oil over medium heat and sauté the chopped onions for 10 minutes or until softened.
Stir in the paprika, thyme, dill, salt, and black pepper, and cook for another 2 minutes. Set aside to cool.
Combine the ground pork, onion mixture, and jasmine rice in a large bowl. Mix until well combined.
Shape the filling into meatballs, each about 1.4 ounces (40 grams). You should have about 30 meatballs.
Place a meatball in the center of a cabbage leaf to roll the cabbage. Fold the sides of the leaf over the meatball and then roll it up tightly. Tuck in the ends to ensure the meat stays inside.
To make the cooking liquid, combine 6 cups of water, tomato paste, a little salt, and black pepper in a large pot. Then, bring the mixture to a boil to allow the flavors to combine.
In a large pot or baking dish, layer shredded cabbage, half of the smoked pork knuckle, and then a layer of stuffed cabbage rolls.
Repeat with another layer of cabbage, the rest of the pork knuckle, and cabbage rolls. Pour the tomato paste and water mixture over the top. Cover with a lid and bake at 350°F (176°C) for 2 hours.
This recipe can also be made in a slow cooker. See the recipe card for instructions.
Traditionally, Sarmale is served with polenta and a big scoop of sour cream.
Make It Your Own
You can easily adjust this recipe to suit your preferences. Try adding a bit of ground beef or turkey to the pork mixture for a slightly different flavor. If you prefer a spicier dish, sprinkle in some red pepper flakes or use hot paprika. You can also experiment with other herbs like marjoram or bay leaves.
Erren’s Top Tips
- Mix with Your Hands: When combining the pork, rice, and seasonings, use your hands to mix everything thoroughly. This ensures that the ingredients are evenly distributed and the filling holds together better.
- Soak the Sour Cabbage: Sour cabbage can be quite salty, so soak the leaves in cold water for a few minutes to wash out some of the excess salt. This helps balance the flavors of the dish.
- Go Easy on the Salt: When using sour cabbage, add only a small amount of salt to the filling. After cooking, taste the cabbage rolls and adjust the seasoning as needed. Sour cabbage is naturally salty, so it’s best to err on the side of caution.
- Taste After Cooking: Once the cabbage rolls are fully cooked, taste the dish to check the seasoning. If needed, add more salt or adjust the flavor to your liking at this point.
- Pack snugly but not too tight: When layering the cabbage rolls, make sure they’re packed tightly enough to keep their shape but not so tight that they can’t expand as they cook.
- Ensure the Dish is Covered with Liquid: Before baking, make sure the cabbage rolls are fully submerged in liquid. Add water if needed to cover them completely. This not only enhances the flavor but also ensures that the rice cooks evenly inside the rolls.
Storage & Freezing Instructions ❄
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3-4 days.
To freeze, place them in a freezer-safe container for up to 3 months. When reheating, use the leftover sauce to keep the rolls moist. Thaw frozen cabbage rolls overnight in the fridge before reheating in the oven at 350°F for about 45 minutes, or until heated through.
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Recipe
Sarmale (Romanian Cabbage Rolls)
Ingredients
For the Filling:
- 2 lbs ground pork (or ground beef)
- 1 large onion (chopped)
- 1 cup jasmine rice (basmati rice)
- 1 tbsp paprika
- 1 tsp dried thyme
- 1 tsp dried dill
- 2 tbsp vegetable oil
- 1 tsp salt (optional, adjust depending on the saltiness of the cabbage)
- ½ tsp ground black pepper
For the Sauce:
- 6 cups water
- 1 cup tomato paste
- 1 tsp salt
- ½ tsp ground black pepper
- 1 lb smoked pork (ham hock or thick-cut smoky bacon)
For Assembling:
- 1 large head of sour cabbage (or fresh cabbage, blanched)
- Additional water to cover rolls (if needed)
- Sour cream (optional)
- Polenta (optional)
Instructions
Prepare the Cabbage:
- If using sour cabbage, soak the leaves in cold water from 30 minutes to overnight to reduce saltiness. Drain and cut large leaves in half, if necessary.
- If using fresh cabbage, blanch the leaves by boiling them for 3-5 minutes until softened. Cool the leaves and trim any tough veins if needed.
Prepare the Filling:
- Heat the oil in a pan over medium heat. Sauté the chopped onion for about 10 minutes, until softened.
- Add paprika, thyme, dill, salt (if using), and pepper. Cook for another 2 minutes. Remove from heat and let cool.
- In a large bowl, mix the ground meat, onion mixture, and rice until well combined.
Assemble the Rolls:
- Place about 2 tablespoons of the filling on each cabbage leaf and roll tightly, tucking in the sides.
- In a large pot or deep baking dish, add a layer of shredded cabbage or remaining leaves. Place half of the smoked pork slices on top, followed by a layer of cabbage rolls.
- Repeat with more layers of cabbage rolls, smoked pork, and shredded cabbage until all rolls are assembled.
Prepare the Sauce:
- In a bowl, mix the water, tomato paste, salt, and pepper. Pour this mixture over the cabbage rolls, ensuring they are fully covered. Add additional water if needed.
Oven Cooking:
- Preheat your oven to 350°F (176°C). Cover the pot or dish with a lid or foil.
- Bake for 2 hours, then remove the lid and bake for an additional 1 hour, until the rolls are fully cooked and the flavors have melded.
Slow Cooker Instructions:
- Follow the same steps to prepare the cabbage rolls and sauce.
- Place the rolls in your slow cooker, layering as described, and pour the sauce over them.
- Cover and cook on Low for 6-8 hours, or on High for
To Serve
- Serve with polenta or rice and sour cream.
Tips
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