Looking for a cozy weeknight dinner? Try making this Sarmale recipe for an easy, heartwarming dish!
Few dishes capture the essence of Eastern European comfort food quite like sarmale. Fork-tender cabbage leaves wrapped around a filling of seasoned meat and rice, slowly braised in rich tomato juice until perfectly tender. This beloved Romanian dish has graced family tables for generations, especially during holidays and special gatherings.
This recipe combines the traditional flavors you’d expect, such as chopped dill and parsley, a combination of ground pork and beef, and the distinctive tang of sour pickled cabbage. However, this sarmale recipe has a few modern tweaks, including optional additional turkey bacon for a savory twist. I cook it slowly in the oven so each roll becomes super tender while the flavors meld into a delicious, heartwarming meal. I serve them with a dollop of cool sour cream or Greek yogurt; these sarmale make for an unforgettable meal that’s perfect for feeding a crowd or preparing ahead for busy weeknights.
Growing up in an Eastern European household, it seemed like almost every Sunday we had meat-filled cabbage rolls smothered in a salty tomato sauce. My mother, being from Budapest, made Hungarian cabbage rolls, called töltött káposzta, which often used fresh, sweet cabbage leaves. Last week, when I was feeling a bit nostalgic, I whipped up this recipe for my partner and me, and it turned out fantastic! If you love this sarmale, try töltött káposzta next!
Where do sarmale originate from?
Like many European dishes, sarmale has complex origins, but initially the Turks claimed to be the original creators of the dish. In Turkey, cabbage rolls are called lahana sarma. However, traditional Romanian cabbage rolls, or stuffed cabbage, dates back over 2,000 years and can be traced to various ancient culinary traditions, with the dish spreading and being adapted across many countries, including Romania, where it became the national dish. Cabbage rolls are super popular throughout the Balkan nations, with each country having its own variation.
How do I store leftovers?
If you’ve got any leftovers from this sarmale recipe, you can store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat at 350°F for about 45 minutes. You can also pop them in the microwave for 3-4 minutes or until they are warm throughout.
Serving suggestions
While these sarmale are absolutely divine on their own, they’re even better when paired with some side dishes. Last week, I whipped up a side of these Garlic-Roasted Potatoes, a big bowl of this Green Salad, and a tray of Roasted Broccoli And Cauliflower. You can also keep it simple and serve it with a side of Healthy Mashed Potatoes or this Chopped Salad. For dessert, I recommend making this delicious Lemon Bundt Cake With Cake Mix or a tray of this Chocolate Baklava.
Ingredients
- 1 large head sour cabbage
- 1 1/2 tablespoons olive oil
- 1 large onion chopped
- 1/2 cup jasmine or basmati rice rinsed and drained
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- Salt and pepper to taste
- 12 slices turkey bacon chopped (optional)
- 4 cups tomato juice
- Water as needed
- Sour cream and polenta for serving
Instructions
- Soak the sour cabbage leaves in cold water for at least 1 hour to reduce excess salt. Trim the thick core from each leaf, then set aside. Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the rinsed rice and toast for 1-2 minutes.
- In a large bowl, combine the lean ground pork, lean ground beef, parsley, dill, salt, and pepper. Add the hot onion and rice mixture and mix well with clean hands.
- Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll tightly like a cigar.
- In a large pot, layer any extra chopped cabbage leaves on the bottom, then neatly arrange the cabbage rolls in a single layer. Next, generously add turkey bacon (if using) on top. Complete with another layer of cabbage rolls, some more turkey bacon, and a little extra chopped cabbage.
- Pour tomato juice over cabbage rolls, adding water as needed to ensure they are fully covered.
- Cover the Dutch oven with a lid or foil and place it in the oven.
- Bake for 2 hours, then uncover and bake for an additional 1 to 1 1/2 hours. Serve with sour cream and some polenta if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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