As a nation, we are so proud of our Romanian sarmale, always welcoming foreign visitors with some finger-licking sarmale (and a glass of plum brandy). Usually served with mamaliga (polenta), sour cream and green chilli peppers on the side, or even pickled vegetables like gherkins, or peppers.
While many countries have the tradition of roast turkey when it comes about important holidays, we indulge ourselves in these divine stuffed cabbage rolls. They can a bit heavy, depending on the meat used, so some moderation is the key if you want a happy tummy after a rich meal.
Romanian Sarmale Recipe or stuffed cabbage rolls, a healthy dinner dish made with ground meat and rice, herbs, paprika and seasoning, rolled in cabbage leaves or sauerkraut, and cooked in a light tomato sauce until tender. It’s a traditional dish in Romania, which is a classic recipe at Christmas, but also all year round.
Here’s my mom’s recipe for traditional Romanian Cabbage Rolls (Sarmale) which I’ve been making for decades. They’re stuffed with pork and rice and baked with lots of bacon in between. They’re the best cabbage rolls you will ever have!
Ingredients
2 tablespoons vegetable oil
1 large onion chopped
½ cup long grain rice uncooked
2 pounds ground pork
¼ cup parsley chopped
¼ cup fresh dill chopped
salt and pepper to taste
1 head sour cabbage about 1 large cabbage
15 slices bacon chopped
4 cups tomato juice
water as needed
Instructions
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