Homemade Romanian Fresh Cabbage Rolls with Smoked Meat

Fresh cabbage rolls have always been my favorite, especially after they’ve cooled down. There were times when I made them every week and still craved more! Sarmale always remind me of my mom because she makes the absolute best.

Ingredients:

2 heads of fresh cabbage (about 1.8 kg)

750 g ground pork (preferably with a bit of fat for extra flavor)

250 g rice

1 carrot, grated

2 onions, finely chopped

1 bunch of fresh dill (a must in my house!)

300 g smoked meat (like kaiser or bacon)

Cooking oil

Salt, pepper, paprika, dried thyme

About 250 ml tomato sauce

How to Make Romanian Cabbage Rolls with Smoked Meat:

1. Prepare the Cabbage:

   
   

   Bring a large pot of salted water to a boil. Blanch the cabbage leaves just enough to soften them.

2. Make the Filling:

   • Grate the carrot and finely chop the onions.

   • Sauté the onions in a bit of oil until soft, then add the grated carrot, ground pork, and rice. Cook for about 5 minutes, stirring to prevent sticking.

   • Season with salt, pepper, paprika, and finely chopped dill.

3. Roll the Sarmale:

   • This part takes some practice! My mom is the expert, but I manage pretty well.

   • Place a bit of filling on each cabbage leaf, roll it up tightly, and tuck in the edges to prevent it from unraveling.

   • If the cabbage leaves are too big, cut them in half. The size of the rolls depends on how skilled you are at wrapping!

4. Assemble and Cook:

   • In a clay pot (highly recommended for the best flavor), layer the bottom with leftover cabbage stems, a bit of dried thyme, and extra dill.

   • Arrange the cabbage rolls in layers, alternating with pieces of smoked meat.

   • Finish with a layer of finely chopped cabbage on top.

5. Cooking:

   • Mix enough water with salt and tomato sauce to cover the sarmale. Pour it over the rolls, cover with a lid, and bake at 150°C (300°F) for about an hour.

   • Once they’re almost done, turn off the oven and let them sit inside. The residual heat will continue cooking them to perfection.

Serving:

Sarmale (Cabage Rolls) are traditionally served warm with sour cream, but I actually prefer them cold and without it. Either way, they’re absolutely delicious!

Enjoy!