Romanian Cabbage Rolls (Sarmale)
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My recipe for traditional Romanian Cabbage Rolls (Sarmale) are made with sour cabbage stuffed with pork, beef, and little bit of bacon. They’re the best cabbage rolls you will ever have!
This recipe for Romanian cabbage rolls is tried and true. I’ve made it probably a hundred times, and have rolled thousands of them! The big difference between Romanian cabbage rolls and others are that we make them with sour cabbage. You can find sour cabbage at pretty much all grocery stores sold in jars. You can also find sour cabbage at your local Polish or Ukrainian stores!
This is my mom’s recipe and it’s my favorite. I won’t eat cabbage rolls made any other way. The other piece that separates Romanian cabbage rolls from the rest is that we add some kind of smoked meat. This time I used smoked bacon. Now I’ve got your attention, hey?
Ingredients in Cabbage Rolls
I know some people avoid making their own cabbage rolls because they assume this type of recipe is complicated. Just look at these ingredients! They’re really simple.
For this recipe you’ll need:
- Vegetable oil – We’ll be using this to saute the onion and rice. You can use any type of oil that you have handy.
- Onion – I used a large onion because this recipe makes a lot of cabbage rolls. Every bite should have onion in it!
- Long grain rice – Basmati rice is best. I wouldn’t use brown rice- it takes a lot longer to cook than white rice and you may end up with crunchy bits in your rolls.
- Ground pork – I love to use pork because it has a higher fat content and makes for some nice juicy rolls. You can use any type of ground meat you like, but keep in mind that leaner meats like chicken or turkey will come out drier.
- Fresh parsley & dill – Using fresh herbs makes such a big difference in how the flavor develops in your rolls!
- Salt & pepper – Season the mixture to your own discretion.
- Sour cabbage leaves – This is what really sets the Romanian version apart from the rest. The little hit of vinegar is to die for!
- Bacon – Find yourself a nice thick-cut smoky style of bacon.
- Tomato juice – This is what our rolls are going to sit and cook in.
How to Make Romanian Cabbage Rolls
This recipe is super easy to prepare. The hardest part is getting through rolling all of that filling, but I promise it’s worth it. Make a day of it and invite some friends and family to help!
- Prepare the filling: Heat the oil in a skillet over medium-high. Saute the onions until translucent, then add the rice and toast for 1 minute. Add the pork, salt, pepper, parsley, dill, and the onion mixture to a large bowl and mix well. Use salt sparingly – the cabbage leaves are brined.
- Roll the filling: Remove the cabbage leaves from the brine. You can soak them in water beforehand to draw out some of the salt. Cut each leaf in half and fill the piece with a few tbsp of the meat mixture and roll. Refer to the video in the recipe card to see how I roll these nice and tight. Repeat until all the filling has been used.
- Assemble the rolls: Chop up the remaining cabbage leaves and add them to a large pot or deep roasting dish with a lid. Arrange all the rolls over the chopped cabbage and disperse the bacon evenly among the rolls. Pour the tomato juice over the rolls and top up with some water, if needed, to ensure the rolls are covered with liquid.
- Bake the rolls: Cover the pot with a lid or foil. Bake at 375F for 2 hours, then remove the cover and cook for another 1 1/2 – 2 hours. Serve hot with a side of sour cream.
Can I Make This Recipe With Fresh Cabbage?
Using sour cabbage is what sets Romanian cabbage rolls apart from the rest. If you can’t find any, then you can use fresh cabbage instead.
Follow these steps:
- Carefully separate the leaves from your head of cabbage. Bring a large and generously salted pot of water to a boil, and cook the leaves for about 3 minutes.
- Remove the leaves and let them cool. Cut out the thickest part of each leaf at the bottom by slicing on each side of the rib to form a triangle.
That’s it! You can follow my method for rolling the perfect cabbage rolls by checking out the video in the recipe card.
Can I Make Cabbage Rolls Ahead of Time?
This recipe is perfect for making the night before. You can assemble all the rolls, chopped cabbage, and bacon in your baking dish, cover well with plastic wrap or foil, then pour the tomato juice in when you’re ready to cook the rolls.
Pro Tips for Making the Best Cabbage Rolls
- Sour cabbage can be pretty salty, so let it soak in a big pot of water for an hour or two before you assemble your rolls.
- You can use a mixture of ground meats. Pork+beef, beef+chicken, turkey+pork, or beef+lamb are all great combinations.
- Use your hands to mix all the ingredients together. This is the best way to make sure all the ingredients are mixed evenly.
- Try out riced cauliflower (uncooked) instead of regular rice for a low-carb option.
How to Store Leftover Cabbage Rolls
These will last in your fridge for 3-4 days. Cover the baking dish well with plastic wrap or foil, or you can transfer the leftovers to an airtight container. They will also last 3-4 months in your freezer. Make sure to save all that juice as well! You’ll need it to reheat the rolls.
How to Reheat Cabbage Rolls
If they’re frozen, transfer them to the fridge a day before you want to eat them so they can thaw. Place the rolls to a baking dish, with the juice, and bake at 350F for about 1 hour.
Craving More Romanian Recipes? Try These!
- Romanian Meatball Soup (Ciorba de Perisoare)
- Romanian Stuffed Peppers (Ardei Umpluti)
- Walnut Roll (Cozonac cu Nuca)
- Pasca- Romanian Easter Bread
- Beef Salad (Salata de Boeuf)
- Stuffed Pepper Soup
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Romanian Cabbage Rolls (Sarmale)
Prep: 30 mins
Cook: 4 hrs
Total: 4 hrs 30 mins
Serves: 10
Traditional Romanian Cabbage Rolls are made with sour cabbage stuffed with pork and beef and little bit of bacon, the best cabbage rolls you will ever have.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion chopped
- 1/2 cup long grain rice uncooked, I prefer basmati
- 2 lb ground pork or whatever meat you prefer
- 1/4 cup parsley chopped
- 1/4 cup fresh dill chopped
- salt and pepper to taste
- 2 lb sour cabbage leaves
- 15 slices bacon chopped
- 4 cups tomato juice
Instructions
- Preheat the oven to 375 degrees.
- Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute.
- In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
- Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that's why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll.
- Fill each leaf with about a couple tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage. If you have any cabbage left over, chop it up and spread it over the bottom of a big pot.
- Put all the rolls in the pot, add the chopped bacon in between the cabbage rolls and add the tomato juice over the rolls. Add more water if needed, the juice should cover the cabbage rolls entirely. Cover the pot with aluminum foil or a lid.
- Place in the oven and bake for 2 hours, remove the foil or lid and place back in the oven and cook for another 1 1/2 to 2 hours. Serve hot with a bit of sour cream on top and with a side of polenta.
Video
Recipe Notes
I usually find sour cabbage leaves at my local grocery store like Sobey's or Safeway, but you can also find them at European markets. You can also order it from amazon here.
You can use fresh cabbage instead of sour cabbage, but more work is required. You first have to blanch the cabbage. To do so, core the cabbage first, one large cabbage should be enough for this recipe. In a large pot of boiling slated water, add the cabbage and blanch it for 5 to 8 minutes or until leaves are softened. Remove from the pot and chill under cold water.
Another alternative to softening the cabbage leaves is to wrap it in plastic wrap and freeze it for a couple days. Remove the cabbage from the freezer and thaw it out at room temperature. Once the cabbage has thawed out, the leaves should be softened.
Recipe yields about 20 cabbage rolls, depends on the size of your rolls.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Video: Please note the video is for making them in a crockpot!
Nutrition Information:
Calories: 474kcal (24%)Carbohydrates: 17g (6%)Protein: 21g (42%)Fat: 35g (54%)Saturated Fat: 13g (81%)Cholesterol: 87mg (29%)Sodium: 881mg (38%)Potassium: 752mg (21%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 690IU (14%)Vitamin C: 35.9mg (44%)Calcium: 62mg (6%)Iron: 3mg (17%)
beena says
im a british indian, and i made this for my romanian boyfriend….he was VERY impressed. even went as far as saying it was the best hes ever had…. i added red and yellow sweet peppers, a few cloves of garlic and plum tomatos to the onions, before adding it to the pork and beef mince, for extra flavour. wanted to say thank you for this recipe! it went down a treat and certainly impressed the in laws 🙂
Jo Cooks Team says
Wow that’s a fantastic compliment! We’re so happy it was a hit 🙂
Ngoc says
Thank you, Jo! Looks delicious…can’t wait to try the recipe!
Russ White says
How do you make sour cabbage?
Jo Cooks Team says
It’s a bit of a process: https://rothemedia.wordpress.com/2011/08/31/making-sour-cabbage-for-cabbage-rolls/
You can also order a head from Amazon: https://www.amazon.com/Pickled-Whole-Cabbage-approx-4-1-4-7lb/dp/B000LRG03S
Ana S. says
Hello Jo,
Being Romanian myself, I adore your collection of recipes. I have made almost all of them and am starting to explore the other one. I made your Cozonoc and my mother said it tasted just like her grandmother’s in Romania. I have been trying to find sour cabbage leaves for quite some time. Do you have any suggestion as to where I could purchase it online? Thank you!!
jo says
You can find it on amazon here: https://amzn.to/2TUVBBL
Carole says
Sounds good I’m 1/2 polish and 1/2 slovak My polish aunt the stuff cabbage rolls with pork and veal She cooked them on top of stove in vinegar water So good –the texture never got the ratio for vinegar and water every thing else same as yours Never heard of sour cabbage leaves jared Saw grape leaves But cabbage bettet
Jo Cooks Team says
Sour cabbage is great! It’ll take away the step to boil your rolls with vinegar and water.
Joanne says
I have been looking for a recipe that uses sauerkraut instead of tomato juice which is how my mother in law made them. She cooked the cabbage to soften then layered the rolls in a large roasting pan between layers of sauerkraut. Hubby say there was NO tomato and won’t eat them that way. So, what liquid would you recommend? I was thinking the juice from the sauerkraut with added water. Wish I had paid more attention when she made them!
jo says
Interesting, I’ve never heard of them being made that way. The only problem I see with that is that they might end up too salty. Perhaps a broth like chicken or beef? I usually have these in the oven for a long time which will definitely soften the cabbage so that it’s fork tender.
Yvonne says
I use sauerkraut sprinkled between layers, (first rinsed than sprinkled), I also use tomato juice for the sauce and/or tomato sauce mixed with water. I have no problem being too salty.
Rosemarie says
I am part Austrian/Croation and my my Mother made Sarmen. She cooked them i Sauerkraut. I can still taste them they were much better tasting than mine. Tehe reason home made sauerkraut
Pam says
My mother was Romanian and my gma came from Romania. We have never used tomato sauce on our sermoli. I sour my cabbage leaves for days and days with sauerkraut.
jo says
I’m Romanian and I know many and I’ve never heard of anyone making them without the tomato sauce, however, make them however you like. 🙂
Kathie P says
This recipe seriously intrigues me. I looked on Amazon for “whole sour cabbage” and the only things were a few kinds of sauerkraut and “pickled cabbage” which was said to be perfect for Sarma. Would this be appropriate. Can you give me another source or a way to make it myself.
Jo Cooks Team says
I found a whole head of sour cabbage on Amazon here: https://www.amazon.com/Pickled-Whole-Cabbage-approx-4-1-4-7lb/dp/B000LRG03S
Making it yourself is a bit of a process, it takes around 40 days to fully ferment the cabbage heads.
Lisa Stoika says
I am making this as I speak! I had some sour cabbage rolls the other day and could not wait to make them. I used sprouted brown rice….I didn’t notice you saying not to use it. Fingers crossed. Just an FYI, the recipe says 2 hrs, then 1 1/2 hours. In your beginning instructions you said to cook for 3 hours then without the lid for 1 1/2 hours. Which is correct? How much more water do you think I should use due to the fact that I upped the Brown rice to 1 cup. Thank you!
Jo Cooks Team says
The recipe card is correct! Must’ve been a typo. 2 hours with the lid, then 1.5 without. We have never used brown rice in our rolls before so I’m not sure exactly how they’ll turn out, but if anything they might just need more time. As long as they’re covered with liquid you won’t need more water.
Elise says
Just stumbled across your blog while looking for a naan recipe! Interesting, I was just in Romania on a mission trip and had amazing cabbage rolls there. I’m excited to try this recipe! ~from British Columbia
Lee says
Awesome recipe. I made them last weekend and my wife and son both are not a fans of cabbage rolls but they said best they ever had.
Now I’m making them again tomorrow
jo says
So glad you liked them!
Mačka says
This recipe looks delicious – however I can attest that South Slavs (Macedonians, Bosnians etc) also cool sarma with slanina (smoked bacon) and other smoked meats 🙂
Mačka says
Oh! And of course also use sour cabbage – sour cabbage is huge in ex-Yugoslavia
Terri says
So excited to find your cabbage roll recipe! It is exactly as I remember my Grandmother making. The sour cabbage was the missing ingredient. Thank you so much!
I am hosting a family gathering and gifting everyone a family history book. To celebrate our Romanian heritage, I am serving Grandma’s favorite recipes and this will be the star!
She also used to make a sweet sauerkraut salad. Do you know what it was called or have a recipe online that I can follow? Thanks again Jo!
jo says
No I don’t, never heard of it. Is it something like this? https://www.quick-german-recipes.com/sauerkraut-salad.html
Terri says
That is it!!! So simple but so good. Thank you!
S james says
Need help with sour cabbage leaves. No such thing around here. Substitute or can I make them. Thanks
jo says
You can use fresh cabbage, there are instructions in the post on how to do so.
Charles Davis says
This was wonderful. Had been concerned that it might be greasy, but No! Put them over store bought mashed potatoes. Can’t wait to have it again!
Mačka says
Sarma in the South Slavic countries (ex-Yugoslavia and Bulgaria) are also made with sour cabbage…
Nicole Beaulieu says
It’s the best way to make them!
Mačka says
I just accidentally posted a similar comment! Ha, history repeating I suppose
Jordan says
I made this for the first time last Christmas for my half Serbian/half Romanian fiance. He said it was the best Sarma he ever had! It was my first time making Sarma so I was nervous. He even had his friends try it and video recorded their testimonials. They too called it “just like in Serbia”…”real domestic”. Thank you so much for the amazing recipe!
Joanna Cismaru says
Aw, that’s so awesome! Thank you for taking the time to comment and let me know. 🙂