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Close-up of stuffed cabbage rolls in a pan topped with fresh herbs and tomato sauce

Romanian Sarmale Recipe (Cabbage Rolls)

Each roll is filled with a comforting mix of ground meat, rice, herbs, and spices, then slowly simmered in a tangy tomato-based sauce. Traditionally served at holidays, weddings, and family gatherings, sarmale is both rustic and rich in flavor.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Romanian
Servings 6
Calories 475 kcal

Equipment

  • Large pot for boiling cabbage and cooking sarmale
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Medium saucepan
  • Wooden spoon
  • Baking dish or Dutch oven for oven method
  • Plate or bowl to press down rolls while cooking, optional

Ingredients
  

For the Cabbage Rolls:

  • 1 large head of pickled cabbage or fresh cabbage, blanched
  • 1.5 lbs  ground pork or half pork, half beef
  • 1/2  cup uncooked white rice
  • 1 large onion finely chopped
  • 2 tbsp sunflower oil or any neutral oil
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 1/2 tbsp dried thyme

For the Sauce and Assembly:

  • 1 cup  tomato paste or crushed tomatoes
  • 3 cups water or low-sodium chicken broth
  • 1-2 smoked ribs or a piece of smoked bacon optional, for extra flavor
  • 1 bay leaf
  • Extra chopped cabbage from trimmed pieces for layering

Instructions
 

  • Prepare the Cabbage: If using pickled cabbage, rinse thoroughly under cold water to remove excess salt. Separate leaves and cut out thick stems. If using fresh cabbage, core and boil for 10-15 minutes until soft, then separate leaves.
    Sauté Onion: In a small pan, heat oil over medium heat. Cook chopped onion until soft and golden. Let cool slightly.
    Whole green cabbage resting on a wooden board with loose leaves around it
  • Make Filling: In a large bowl, combine ground meat, rice, sautéed onion, egg, salt, pepper, paprika, dill, parsley, and thyme. Mix well by hand or with a spoon until fully combined.
    Fill and Roll: Place a tablespoon of filling on a cabbage leaf. Fold in sides and roll tightly. Repeat with remaining leaves and filling.
    Large bowl filled with a mixture of ground meat, rice, onions, and herbs being stirred with a wooden spoon
  • Layer the Pot: In a large pot or Dutch oven, layer some chopped cabbage on the bottom. Add smoked meat if using. Arrange sarmale snugly in layers. Add bay leaf and more chopped cabbage between layers if desired.
    Add Sauce: Mix tomato paste with water or broth and pour over the rolls. Liquid should nearly cover them. Place a plate or small lid over the rolls to keep them from floating.
    Stuffed cabbage rolls cooking in a pan filled with tomato sauce
  • Cook: Cover pot with a lid and simmer gently on low heat for about 2.5 hours. Alternatively, bake covered in a 350°F (175°C) oven for the same time.
    Serve: Let rest 15–20 minutes before serving. Enjoy warm with sour cream and optional hot pepper or bread.
    A pot filled with cabbage rolls simmering in tomato sauce on a stovetop

Video

Notes

Cooking Tips

  • Pickled cabbage gives authentic flavor, but blanching fresh cabbage works too.
  • Add a touch of smoked paprika or use smoked meats to enhance depth.
  • If rolls seem too loose, add a spoon of breadcrumbs to the filling.
  • Best cooked low and slow, avoid high heat to prevent burning or breaking.
  • Tastes even better the next day after flavors meld.
Keyword Cabbage, Comfort Food, Holiday, TraditionalRecipes