Sarmale | FoodieAtlas

Ingredients

For the Filling:
1 pound ground pork (or a mix of pork and beef)
1 cup rice, rinsed and drained
1 large onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 egg
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt
For the Cabbage Rolls:
1 large head of cabbage (or pickled cabbage leaves if preferred)
1/4 cup vegetable oil
For the Sauce:
1 can (14 oz) diced tomatoes or tomato sauce
2 tablespoons tomato paste
1 cup water or beef broth
1 bay leaf
1 teaspoon dried thyme

Instructions

Prepare the Cabbage

If using fresh cabbage, remove the core and carefully peel off the leaves. Blanch the leaves in boiling water for 2-3 minutes to soften them. Let them cool and drain. If using pickled cabbage leaves, rinse them to remove excess salt and set aside.

Prepare the Filling

In a large bowl, combine the ground pork, rice, chopped onion, minced garlic, dill, parsley, egg, paprika, black pepper, and salt. Mix well until all ingredients are evenly incorporated.

Assemble the Sarmale

Place a spoonful of the filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up from the bottom to form a neat bundle. Repeat with the remaining filling and cabbage leaves.

Cook the Sarmale

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Arrange a layer of cabbage leaves on the bottom of the pot to prevent sticking.

Place the rolled cabbage leaves seam-side down in the pot, packing them tightly.

In a bowl, mix together the diced tomatoes (or tomato sauce), tomato paste, water or beef broth, bay leaf, and dried thyme. Pour the mixture over the cabbage rolls.

Cover the pot and simmer over low heat for about 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.

Serve

Remove the Sarmale from the pot and let them cool slightly before serving.