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Sarmale - stuffed pickled cabbage rolls - hold a place of supreme cultural importance in Romanian cuisine, appearing at every holiday table and family gathering from Christmas to Easter. In this version, a blend of ground pork and beef combined with short-grain rice, sautéed onion, and thyme is rolled into pickled cabbage leaves, then layered with smoky bacon and slow-braised in tomato juice for three hours until the filling is meltingly tender and the cabbage leaves have absorbed all the savory cooking juices. The sourness of the pickled cabbage provides a natural counterbalance to the rich meat filling. Served with a large spoonful of sour cream, these are a meal that stops all conversation.
Prep
60 min
Cook
180 min
Total
240 min
Servings
8 srv
Difficulty
Hard
Calories
320 kcal
For 8 serving(s)
Per serving
Sauté the finely chopped onion in vegetable oil until soft and golden. Allow to cool slightly.
Combine the ground pork and beef with the uncooked rice, sautéed onion, egg, thyme, salt, and black pepper. Mix very well by hand.
Separate the pickled cabbage leaves carefully. Trim the thick central ribs to make them easier to roll. Chop any remaining smaller cabbage pieces and spread across the bottom of a large heavy pot.
Place a tablespoon of meat filling on each cabbage leaf, roll tightly, tucking in the sides to form a compact parcel.
Arrange the rolls in tight layers in the pot, interspersing with slices of smoked bacon and bay leaves. Pour the tomato juice over the rolls and add enough water to just cover.
Cover the pot and braise over very low heat for 2.5-3 hours until the filling is fully cooked and the flavors have melded. Serve with sour cream and fresh bread.
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