Entree: Romania – Transylvania – Sarmale (Cabbage rolls stuffed with seasoned meat and rice simmered in tomato sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 55 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1 head cabbage, leaves separated (use the large outer leaves), or 12–16 large blanched cabbage leaves
- 1 medium onion, finely chopped, approx. 5 oz (150 g)
- 4 oz (115 g) smoked bacon or smoked pork belly, diced
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 large egg
- 1 cup (240 ml) tomato sauce or crushed tomatoes
- 1/2 cup (120 ml) water (plus more as needed)
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 2 tbsp (8 g) fresh dill, chopped (plus extra for serving)
- 2 bay leaves
- 1 cup (240 ml) sauerkraut (optional, for layering in the pot)
- Sour cream, for serving

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and blanch whole head briefly until outer leaves are pliable, about 3–5 minutes; separate leaves and set aside to cool. Reserve any inner tender leaves for smaller rolls.
2. In a skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat and sauté the diced smoked bacon until it releases fat and begins to brown; add the chopped onion and cook until translucent, about 5 minutes. Let cool slightly.
3. In a large bowl combine ground pork, ground beef, the sautéed bacon and onion mixture, rinsed rice, egg, dill, thyme, salt, and pepper. Mix until evenly combined but do not overwork.
4. Trim thick vein from the base of each cabbage leaf if needed. Place about 2–3 tbsp (30–45 g) of the meat mixture on each leaf, fold in the sides and roll tightly to form sarmale. Repeat until filling is used.
5. In a heavy pot, spread a layer of sauerkraut or leftover trimmed cabbage leaves if using, then place rolled sarmale seam-side down in tight rows. Add bay leaves and pour tomato sauce mixed with 1/2 cup (120 ml) water over the rolls; add additional water until rolls are just covered.
6. Drizzle remaining 1 tbsp (15 ml) vegetable oil over the top, cover the pot, and bring to a gentle simmer. Cook over low heat for about 1 1/2 to 2 hours, or bake in a 325°F (160°C) oven for the same time, until rice and meat are cooked through and flavors are melded.
7. Adjust seasoning with salt and pepper. Serve hot with a dollop of sour cream and an extra sprinkle of fresh dill.