Sarmale (Romanian Cabbage Rolls)

This warm, comforting Sarmale recipe is from my daughter-in-law. We liked it so much we had to add it to the site and make it the best version.

All nutrition facts are AI generated and approximate.

Ingredients

Cabbage (prepare the night before)

• 2 heads cabbage
• 2 cups water
• 2 cups vinegar
• 2 Tbs sugar
• 4 tsp salt

The day of

• 1 lb ground pork
• 2 Tbs olive oil
• ½ cup white rice
• ½ cup diced white onion
• ¼ cup minced fresh dill (.75 oz package)
• 2 Tbs garlic (minced)
• 1 (28 oz) can crushed tomatoes (divided)
• 1 quart beef broth (warmed separately)

Directions

The night before

1. Pull the outer leaves from the cabbages, probably about 12 total.
2. Place the cabbage leaves in a heat-proof bowl or casserole dish.
3. In a small pot, bring the water, vinegar, sugar, and salt to a boil.
4. Pour over the cabbage and let cool to room temperature.
5. Stir, cover, and refrigerate overnight.

The next day

1. Drain the cabbage and set aside.
2. In a small pot, warm the broth.
3. Saute the onion in the oil until translucent, then stir in the rice and continue to cook 1 to 2 minutes until the rice is fragrant.
4. Pour into a medium-sized bowl. Stir in the ground pork, dill, garlic, and half the can of crushed tomatoes.
5. In a broad-based pot, start adding the stuffed cabbage leaves. Shape a cabbage leaf into a cup, spoon in enough mixture that still allows you to fold the top and bottom of the leaf over to cover, and tuck the sides in. Place each roll seam side down in the pot.
6. Once all the rolls are in place, pour the rest of the crushed tomatoes over the rolls, then add enough broth to almost cover the rolls.
7. Place a lid or heavy plate on top of the mixture to keep the rolls from floating up.
8. Cook on low heat for 60 minutes, keeping it at a low simmer. Halfway through the cook time, remove the plate and cover the pot. Add more broth if needed.
9. Serve with a large slotted spoon onto a plate or in a bowl. Enjoy the results of your effort.