Go Back
–+ servings
A close-up of a dish featuring Romanian Cabbage Rolls, or Sarmale, and cuts of meat, all cooked in a rich, spiced tomato sauce. The food is garnished with herbs and is served in a black, speckled baking dish. The vibrant colors of the dish make it look inviting and appetizing.
Print Pin
5 from 1 vote

Sarmale (Romanian Cabbage Rolls)

These traditional Romanian Cabbage Rolls (Sarmale) are a comforting, flavorful dish made with ground pork, rice, and herbs, all wrapped in cabbage leaves and slow-cooked in a savory tomato sauce. Whether baked in the oven or simmered in a slow cooker, these cabbage rolls make a hearty, delicious meal perfect for family dinners or special occasions.
Course Dinner
Keyword Romanian Cabbage Rolls, Sarmale
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 15
Calories 223
Author Erren Hart

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
US Customary - Metric

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.

Notes

This recipe makes 30 cabbage rolls.  The number of servings is based on 2 cabbage rolls per serving.

Nutrition

Serving: 2rolls | Calories: 223 | Carbohydrates: 14g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 488mg | Potassium: 391mg | Fiber: 1g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg