Ingredients
Cabbage Rolls
1 large head of pickled or fresh cabbage (about 16 large leaves)
1 lb ground pork (or a mixture of pork and beef)
½ cup uncooked rice
1 large onion, finely chopped
1 garlic clove, minced
1 small carrot, grated
1 tbsp vegetable oil
Salt and pepper, to taste
1 tsp dried thyme
1 tsp paprika
Fresh dill, chopped (optional)
Fresh dill, chopped (optional)
Fresh dill, chopped (optional)
Fresh dill, chopped (optional)
Tomato Sauce
2 cups tomato puree or crushed tomatoes
1 cup water or vegetable broth
2 tbsp tomato paste
Salt and pepper, to taste
Bay leaves
Execution
Prepare the Cabbage Leaves
-If using fresh cabbage, bring a large pot of salted water to a boil. Blanch the cabbage head until the leaves soften, 5–10 minutes.
-Separate the leaves carefully and cut out the thick, tough veins at the center of each leaf, allowing for easy rolling.
Make the Filling
-In a skillet over medium heat, warm the oil and sauté the onions, garlic, and grated carrot until softened.
-In a large mixing bowl, combine the ground pork, rice, sautéed vegetables, salt, pepper, thyme, paprika, and fresh dill. Mix well until all ingredients are evenly incorporated.
Roll the Sarmale
-Place a heaping tablespoon of the filling onto the base of each cabbage leaf.
-Roll up tightly, tucking in the sides as you go. Repeat with remaining leaves and filling.
Prepare the Sauce
In a large pot or Dutch oven, combine tomato puree, water, tomato paste, salt, pepper, and bay leaves. Stir to mix.
Assemble and Cook
-Place a few cabbage leaves or scraps at the bottom of the pot to prevent sticking.
-Layer the sarmale rolls tightly on top, then cover with any remaining cabbage scraps.
-Pour the tomato sauce over the rolls, adding more water if needed to cover them fully.
-Bring to a simmer, then cover and cook on low heat for 2–3 hours, until rice and meat are tender.
Serve
Carefully transfer the sarmale to a serving dish, garnishing with fresh dill if desired.
Additional tips
- Meat Choices: For a richer flavor, use a mixture of ground pork and beef, or try ground lamb.
- Pickled Cabbage: Traditional sarmale often uses pickled cabbage, adding a slight tanginess to the dish. Soak the leaves in water to reduce saltiness if necessary.
- Additional Flavors: Add smoked bacon or ham in between the layers of rolls for a deeper flavor.
- Freezing: Sarmale can be made in advance and frozen. Reheat in a pot with some tomato sauce.
