Sarmale (Romanian Cabbage Rolls)
Ingredients
2 lbs ground pork or ground beef
1 large onion chopped
1 cup jasmine rice basmati rice
1 tbsp paprika
1 tsp dried thyme
1 tsp dried dill
2 tbsp vegetable oil
1 tsp salt optional, adjust depending on the saltiness of the cabbage
½ tsp ground black pepper
For the Sauce:
6 cups water
1 cup tomato paste
1 tsp salt
▢½ tsp ground black pepper
▢1 lb smoked pork ham hock or thick-cut smoky bacon
For Assembling:
▢1 large head of sour cabbage or fresh cabbage, blanched
▢Additional water to cover rolls if needed
▢Sour cream optional
▢Polenta optional
Directions
If using sour cabbage, soak the leaves in cold water from 30 minutes to overnight to reduce saltiness. Drain and cut large leaves in half, if necessary.
If using fresh cabbage, blanch the leaves by boiling them for 3-5 minutes until softened. Cool the leaves and trim any tough veins if needed.
Heat the oil in a pan over medium heat. Sauté the chopped onion for about 10 minutes, until softened.
Add paprika, thyme, dill, salt (if using), and pepper. Cook for another 2 minutes. Remove from heat and let cool.
In a large bowl, mix the ground meat, onion mixture, and rice until well combined.
Place about 2 tablespoons of the filling on each cabbage leaf and roll tightly, tucking in the sides.
In a large pot or deep baking dish, add a layer of shredded cabbage or remaining leaves. Place half of the smoked pork slices on top, followed by a layer of cabbage rolls.
Repeat with more layers of cabbage rolls, smoked pork, and shredded cabbage until all rolls are assembled.
In a bowl, mix the water, tomato paste, salt, and pepper. Pour this mixture over the cabbage rolls, ensuring they are fully covered. Add additional water if needed.
Preheat your oven to 350°F (176°C). Cover the pot or dish with a lid or foil.
Bake for 2 hours, then remove the lid and bake for an additional 1 hour, until the rolls are fully cooked and the flavors have melded.
