Entree: Romania – Wallachia – Sarmale (Cabbage rolls stuffed with seasoned minced pork and rice, simmered in tomato and smoked meat broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) ground pork (preferably with some fat)
- 4 oz (115 g) smoked bacon or smoked pork belly, diced
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 large egg
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes or tomato juice
- 1 medium head green cabbage (about 2.5 lb / 1.1 kg), leaves separated
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) sweet paprika
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 cups (480 ml) water or enough to almost cover the rolls
- 2 tbsp (30 ml) vegetable oil (for sautéing)
- 1/4 cup (15 g) fresh dill, chopped (optional, for garnish)
- Sour cream for serving (optional)

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and blanch the head for 5–8 minutes until the outer leaves are pliable. Remove leaves and set aside to cool. Trim thick central ribs if necessary to make rolling easier.
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, 5–7 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine the ground pork, cooked onion, rinsed rice, egg, tomato paste, dried thyme, paprika, salt, and pepper. Mix until evenly combined but do not overwork.
4. Place about 1–2 tbsp of filling near the base of each cabbage leaf (adjust to leaf size), fold in the sides, and roll tightly to form individual sarmale. Repeat until filling is used.
5. In a heavy-bottomed pot, spread half of the diced smoked bacon over the base. Arrange the sarmale snugly in layers on top. Scatter remaining bacon and the bay leaves between layers.
6. Pour the crushed tomatoes and water over the rolls so they are nearly covered. Bring to a gentle simmer, then reduce heat to low. Cover and simmer very gently for 1 1/2 to 2 hours until rice and meat are cooked through and flavors meld. Check occasionally and add a little water if necessary to keep rolls moist.
7. Remove from heat and let rest 15 minutes before serving. Garnish with chopped fresh dill and serve warm with sour cream on the side if desired.