Sarmale

Sarmale (Romanian Cabbage Rolls)

Tender sour cabbage leaves wrapped around a savoury pork and rice filling, slowly simmered with smoked meat until meltingly soft. A holiday centrepiece in Romania, served with polenta and sour cream.

Prep

60 min

Cook

180 min

Total

240 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •1 head (about 1.5 kg (3 lb 5 oz)) pickled cabbage (sauerkraut), whole head, leaves separated and thick stems trimmed; save trimmings for lining the pot
• •500 g (1 lb 2 oz) ground pork, not too lean, ideally with some fat
• •100 g (3½ oz) white rice, rinsed and drained
• •1 large onion, finely chopped
• •2 cloves garlic, minced
• •2 tbsp fresh dill, chopped, plus more for garnish if desired
• •1 tsp salt, or to taste
• •black pepper, ½, freshly ground, or to taste
• •200 g (7 oz) smoked pork belly or smoked sausage, sliced into rounds or strips
• •500 ml (2 cups) sauerkraut juice, from the pickled cabbage; if not available, use water
• •500 ml (2 cups) chicken or vegetable broth, low sodium, or more as needed
• •1 leaf bay leaf

Steps

1. 1 Carefully separate the leaves from the pickled cabbage. If they taste too salty or sour, rinse them briefly under cold water. Trim the thick central stem from each leaf to make rolling easier. Save all trimmings and any small leaves to line the bottom of the pot.
2. 2 In a large bowl, combine the ground pork, rice, chopped onion, minced garlic, dill, salt, and pepper. Mix thoroughly until the filling is uniform.
3. 3 Lay a cabbage leaf flat on a work surface. Place about 1 tablespoon (15 ml) of filling near the stem end. Fold the sides over the filling, then roll tightly into a compact cylinder. Repeat with the remaining leaves and filling.
4. 4 In a large heavy-bottomed pot or Dutch oven, arrange a layer of the reserved cabbage trimmings and torn leaves to cover the bottom. Scatter half of the smoked meat slices over this layer.
5. 5 Place the cabbage rolls into the pot, seam side down, packed tightly in a single layer. If you have a second layer, arrange a few slices of smoked meat between the layers. Finish with the remaining smoked meat on top.
6. 6 Pour the sauerkraut juice and broth over the rolls until they are just covered. Add the bay leaf. If needed, add extra water to ensure the rolls are fully submerged.
7. 7 Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 2½ to 3 hours, until the rolls are tender and the pork is fully cooked (internal temperature reaches 71°C / 160°F). Check occasionally and add more liquid if the rolls become dry.
8. 8 Serve hot with creamy polenta and a generous dollop of sour cream.