- How to make- Traditional Romanian Sarma

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham can be a cost-effective alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories, while plain yogurt is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water can be a budget-friendly option.

Remove the stocky bits from each cabbage leaf to make them pliable for stuffing.

Chop the removed cabbage bits and place them at the bottom of the pot.

In a pan, heat a little oil and sweat the chopped onions without browning them.

Add 2 big spoons of tomato paste to the onions and cook for a few minutes.

Add 250-300g of rice to the onion and tomato mixture and cook for a couple of minutes more.

Turn off the heat and let the mixture cool slightly before adding the pork.

Mix the cooled rice mixture with the minced pork, dill, and tomato juice until well combined.

Prepare a clay pot by adding the chopped cabbage bits, smoked ribs, diced tomatoes, and some dried thyme.

Start rolling the cabbage leaves with the meat mixture, ensuring they are tightly packed.

Layer the rolled cabbage in the pot, adding smoked ribs and tomato juice between layers.

Cover the rolls with water and add a lid to the pot.

Bake in the oven at 140-150°C for 3-4 hours, checking occasionally for moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens