Traditional Romanian Cabbage Rolls Sarmale

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly adds rich flavor.

tomato paste

🥗Healthier: pureed tomatoes

💰Cheaper: canned tomatoes

Pureed tomatoes are lower in sodium, while canned tomatoes are often less expensive.

Chop the onion.

Heat olive oil in a skillet and cook the onion until golden.

Add rice to the skillet and cook for about 2 minutes.

In a large bowl, combine ground pork, the onion and rice mixture, thyme, dill, pepper, salt, and sweet paprika. Mix well using both hands.

Remove all cabbage leaves and cut each leaf in half or into square pieces with sides of approximately 15-20 centimeters (6-8 inches).

Finely chop the cores of the cabbage and keep half for later use.

Chop bacon into generous slices.

Add olive oil to a large baking stock pot, then add bacon, cabbage leaves, and some chopped core (not all of it).

Fill each cabbage leaf with about 1-2 tablespoons of the meat mixture and roll each cabbage roll to about 8 centimeters thick, ensuring the ends are pushed inside.

Place the first layer of cabbage rolls in the pot and add bay leaves and some chopped cabbage on top.

Lay all the cabbage rolls in the pot and add tomato paste over the rolls.

Pour tomato juice over the rolls and add more water if needed, ensuring the juice covers the cabbage rolls entirely.

Place the pot in the oven, preferably covered, and bake for a minimum of five to six hours.

Remove the lid and place the pot back in the oven, cooking for another three to five hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary