Perfectly Baked Cabbage Rolls (Sarmale) Recipe
Sarmale is a traditional Eastern European dish featuring sour cabbage leaves stuffed with a flavorful mixture of ground pork, beef, rice, and fresh herbs. This comforting recipe involves slow baking the rolls in a tomato juice base for tender, juicy results, typically served with sour cream and polenta for a hearty meal.
- Prep Time: 1 hour 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 5 hours
- Yield: 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Ingredients
Scale
Cabbage and Filling
- 1 large head sour cabbage
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 1/2 cup jasmine or basmati rice, rinsed and drained
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- 12 slices turkey bacon, chopped (optional)
For Cooking and Serving
- 4 cups tomato juice
- Water, as needed
- Sour cream, for serving
- Polenta, for serving
Instructions
- Soak cabbage: Soak the sour cabbage leaves in cold water for at least 1 hour to reduce their excess saltiness. Trim the thick core from each leaf carefully and set aside. Meanwhile, preheat your oven to 375°F (190°C).
- Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, stirring frequently to avoid browning. Then stir in the rinsed rice and toast it for 1 to 2 minutes to enhance its flavor.
- Mix filling: In a large bowl, combine the lean ground pork, lean ground beef, fresh parsley, dill, salt, and pepper. Carefully add the hot onion and rice mixture and use clean hands to mix everything thoroughly until evenly combined.
- Roll cabbage: Place roughly 1/4 cup of the meat mixture onto the center of each cabbage leaf. Fold in the sides of the leaf and roll it tightly like a cigar to seal in the filling.
- Layer pot: In a large pot or Dutch oven, lay down any extra chopped cabbage leaves on the bottom to prevent sticking. Arrange the cabbage rolls neatly in a single layer. Sprinkle chopped turkey bacon over the rolls if using. Repeat layering with remaining cabbage rolls, turkey bacon, and some additional chopped cabbage on top.
- Pour liquid: Pour 4 cups of tomato juice evenly over the cabbage rolls. Add water as needed to fully cover the rolls ensuring even cooking and moisture during baking.
- Cover pot and bake: Cover the Dutch oven tightly with a lid or foil. Bake in the preheated oven at 375°F (190°C) for 2 hours. Then remove the cover and continue baking for an additional 1 to 1 1/2 hours until the cabbage is tender and the filling is cooked through.
- Serve: Remove from oven and serve the sarmale hot. Traditionally, offer with a dollop of sour cream and a side of soft polenta for a complete meal.
Notes
- Soaking the sour cabbage is essential to reduce excess saltiness and soften the leaves for rolling.
- Using lean ground meats helps create a less greasy filling but keeps the dish flavorful.
- Turkey bacon is optional but adds smoky flavor and an extra layer of richness.
- Ensure the cabbage rolls are fully submerged in liquid to prevent drying out during baking.
- Sarmale can be prepared a day ahead and reheated — flavors often develop more deeply after resting.
- Serve with traditional sides like sour cream and polenta for an authentic experience.
Keywords: Sarmale, stuffed cabbage rolls, Romanian cabbage rolls, baked cabbage rolls, traditional Eastern European recipe, pork and beef cabbage rolls
