Entree: Romania – Moldavia – Sarmale (Cabbage leaves stuffed with seasoned minced meat and rice, slow-cooked in a tomato-based sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 45 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (227 g) ground beef
- 1/2 cup (100 g) short-grain rice, rinsed and drained
- 1 large onion, finely chopped (approx. 8 oz / 225 g)
- 3 tbsp (45 ml) vegetable oil
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) crushed tomatoes or passata
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (2 g) dried thyme or dill
- 14-16 large pickled cabbage leaves (from a salted/sour cabbage head)
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh dill or parsley for serving (optional)
- Sour cream for serving (optional)

Instructions

1. In a skillet, heat 3 tbsp vegetable oil over medium heat. Add diced smoked bacon and cook until fat renders, then add chopped onion and sauté until soft and translucent, about 5–7 minutes.
2. Stir in the tomato paste and cook 1 minute, then remove from heat and let cool slightly.
3. In a large bowl, combine ground pork, ground beef, rinsed rice, cooked bacon-onion mixture, salt, pepper, and dried thyme or dill. Mix until evenly combined.
4. Trim thick cabbage ribs from each pickled cabbage leaf to make rolling easier. Place about 2 tbsp of the meat mixture in the center of a leaf, fold in the sides and roll tightly. Repeat until all filling is used (you should get about 14–16 rolls).
5. Line the bottom of a heavy Dutch oven or large pot with any leftover or torn cabbage leaves. Arrange a single layer of sarmale seam-side down; stack remaining rolls in tight layers. Tuck bay leaves between layers.
6. Whisk together crushed tomatoes, stock, vinegar, brown sugar and adjust seasoning. Pour sauce over the rolls until nearly covered.
7. Bring to a gentle simmer, then reduce heat to low, cover and cook for 1.5 to 2 hours until rice and meat are tender and flavors meld. Check occasionally and add a bit more stock or water if the pot becomes too dry.
8. Let rest 10–15 minutes before serving. Serve hot with a spoonful of sour cream and a sprinkle of fresh dill or parsley.