• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Dinner Pork Romanian
4.6 from 222 votes

Romanian Cabbage Rolls (Sarmale)

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/11/22 247 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for romanian cabbage rolls.

Here’s my mom’s recipe for traditional Romanian Cabbage Rolls (Sarmale) which I’ve been making for decades. They’re stuffed with pork and rice and baked with lots of bacon in between. They’re the best cabbage rolls you will ever have!

a plate stacked with freshly cooked romanian cabbage rolls.
Table of Contents Open
  • The Best Romanian Cabbage Rolls Recipe
  • Why You’ll Love These Cabbage Rolls
  • Ingredients You’ll Need
  • How To Make Romanian Cabbage Rolls
    • Prep The Cabbage
    • Prep The Filling
    • Preheat The Oven
    • Make The Rolls
    • Assemble The Rolls
    • Bake The Cabbage Rolls
  • Can I Make This Recipe With Fresh Cabbage?
  • Can I Make Cabbage Rolls Ahead of Time?
  • How Do You Serve Romanian Cabbage Rolls?
  • Can I Make These In The Crockpot?
  • Expert Tips
  • Storing Leftover Cabbage Rolls
  • How to Reheat Cabbage Rolls
  • Craving More Romanian Recipes? Try These!
  • Romanian Cabbage Rolls (Sarmale)
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Romanian Cabbage Rolls Recipe

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!

The beauty of using sour cabbage is that you don’t need to boil cabbage or freeze it to soften the leaves. So basically there’s very minimal work in prepping the cabbage leaves. But besides that, cabbage rolls made with sour cabbage pack so much more flavor!

This is my mom’s recipe for sarmale 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?

freshly baked romanian cabbage rolls in a dutch oven.

Why You’ll Love These Cabbage Rolls

  • Simple Recipe! The rolls may take hours to cook, but they don’t take much time to make and you don’t need any fancy equipment or cooking skills to make this stuffed cabbage rolls recipe. 
  • Authentic Romanian Deliciousness! Flavorful tender sour cabbage leaves are stuffed with ground pork, and a bit of smoked bacon in between to make this incredible traditional recipe. 
  • Make Ahead Meal! You can keep cabbage rolls in the fridge for days or store leftovers in the freezer for months, which makes them a fantastic make ahead dinner option.

Ingredients You’ll Need

ingredients needed to make romanian cabbage rolls.
  • 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 a little bit of onion in it!
  • Long grain rice – I prefer Jasmine or Basmati rice. I wouldn’t use brown rice as 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. You can even combine meats, for example half pork and half beef.
  • Fresh parsley and dill – Using fresh herbs makes such a big difference in how the flavor develops in your rolls!
  • Salt and pepper – Season the mixture to your own discretion but be careful with the rolls because the sour cabbage is quite salty.
  • Sour cabbage leaves – This is what really sets the Romanian version apart from the rest. The little hit of vinegar is to die for! Sour cabbage is basically fermented cabbage, same as sauerkraut but it’s sold as whole cabbage instead of chopped.
  • 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!

Prep The Cabbage

process shots showing how to make romanian cabbage rolls.

As I mentioned, there’s very little prep that’s needed to get the cabbage ready for rolling. What I do like to do is soak the sour cabbage in cold water overnight, but usually I forget and I’ll soak it for about an hour while I prep my other ingredients and do other stuff in the kitchen. I do this, to remove some of the salt from the cabbage, as it can be quite salty.

Once the cabbage has soaked in water for a bit, you want to take each leaf and cut some of the core from it. However, if you’ve already bought a jar of cabbage leaves, you may not even need to do this. Then I cut each leaf in half, since I like to make my cabbage rolls smaller.

Prep The Filling

process shots showing how to make romanian cabbage rolls.

Another thing that sets our cabbage rolls apart is that we actually cook the onion and the rice for a bit before adding it to the meat mixture. So basically you’ll want to sauté the onion in some vegetable oil for about 3 minutes until softened. Then add the rice and toast it for 1 minute. Let it cool while you get the other ingredients ready.

process shots showing how to make romanian cabbage rolls.

Now, in a large bowl, you’ll want to add the ground pork, salt, pepper, parsley, dill, and the onion mixture. Mix it well with your hands until well combined. Use the salt sparingly since the cabbage leaves are brined.

Preheat The Oven

Now is the time to preheat your oven, so get that going to 375°F (191°C), so that it’s nice and warm when we put our cabbage rolls in.

Make The Rolls

process shots showing how to make romanian cabbage rolls.

Fill each leaf with about a ¼ cup of the meat mixture and roll tucking in the ends as you see in the video. Repeat with all the remaining meat and cabbage leaves.

Assemble The Rolls

process shots showing how to make romanian cabbage rolls.

If you have any leftover cabbage leaves you’ll want to chop that up and spread some on the bottom of a large Dutch oven. Then place the cabbage rolls on the chopped cabbage in a single layer. Next, you’ll want to top with bacon, and be generous.

process shots showing how to make romanian cabbage rolls.

Finish with another layer of cabbage rolls, more bacon and a bit more chopped cabbage. If you like you can also season with some ground pepper.

process shots showing how to make romanian cabbage rolls.

Now, you’ll need to pour the tomato juice over the cabbage rolls and add additional water as needed. You want to make sure the rolls are completely covered with liquid.

Bake The Cabbage Rolls

process shots showing how to make romanian cabbage rolls.

Cover the Dutch oven with a lid or aluminum foil if your pot doesn’t have a lid and transfer it to the oven. Bake for 2 hours, then remove the lid or foil and cook for another 1 to 1.5 hours.

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:

  1. 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.
  2. 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.

a plate stacked with freshly cooked romanian cabbage rolls.

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.

How Do You Serve Romanian Cabbage Rolls?

Traditionally we serve these with a side of polenta and a big dollop of sour cream.

Can I Make These In The Crockpot?

Absolutely! Check out my Crockpot Cabbage Rolls recipe for complete instructions.

a plate stacked with freshly cooked romanian cabbage rolls.

Expert Tips

  1. 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.
  2. You can use a mixture of ground meats. Pork+beef, beef+chicken, turkey+pork, or beef+lamb are all great combinations.
  3. Use your hands to mix all the ingredients together. This is the best way to make sure all the ingredients are mixed evenly.
  4. Try out riced cauliflower (uncooked) instead of regular rice for a low-carb option.

Storing 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 in an airtight container. 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 350°F (177°C) for about 1 hour. If you want a quicker version, pop them in the microwave for 2 to 3 minutes and dinner is served.

two cabbage rolls on polenta and garnished with sour cream.

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly baked romanian cabbage rolls in a dutch oven.
Print
4.62 from 222 votes

Romanian Cabbage Rolls (Sarmale)

Prep 30 minutes
Cook 4 hours
Total 4 hours 30 minutes
Rate Recipe
Here's my mom's recipe for traditional Romanian Cabbage Rolls (Sarmale) which I've been making for decades. They're stuffed with pork and rice and baked with lots of bacon in between. They're the best cabbage rolls you will ever have!
30

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion (chopped)
  • ½ cup long grain rice (uncooked)
  • 2 pounds ground pork
  • ¼ cup parsley (chopped)
  • ¼ cup fresh dill (chopped)
  • salt and pepper ( to taste)
  • 1 head sour cabbage (about 1 large cabbage)
  • 15 slices bacon (chopped)
  • 4 cups tomato juice
  • water (as needed)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Soak the sour cabbage in cold water overnight or at least an hour before making these. If you don't have time, rinse the cabbage well under cold water. Then take each leaf and cut the core from then cut it in half if the leaves are too big.
    process shots showing how to make romanian cabbage rolls.
  • Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute. 
    process shots showing how to make romanian cabbage rolls.
  • 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.
    process shots showing how to make romanian cabbage rolls.
  • Preheat the oven to 375°F (191°C).
  • Fill each leaf with about a ¼ cup of the meat mixture and roll tucking in the ends as you see in the video. Repeat with all the remaining meat and cabbage leaves.
    process shots showing how to make romanian cabbage rolls.
  • If you have any leftover cabbage leaves you'll want to chop that up and spread some on the bottom of a large Dutch oven. Then place the cabbage rolls on the chopped cabbage in a single layer. Next, you'll want to top with bacon, and be generous.
    process shots showing how to make romanian cabbage rolls.
  • Finish with another layer of cabbage rolls, more bacon and a bit more chopped cabbage. If you like you can also season with some ground pepper.
    process shots showing how to make romanian cabbage rolls.
  • Pour the tomato juice over the cabbage rolls and add additional water as needed. You want to make sure the rolls are completely covered with liquid.
    process shots showing how to make romanian cabbage rolls.
  • Cover the Dutch oven with a lid or aluminum foil if your pot doesn't have a lid and transfer it to the oven. Bake for 2 hours, then remove the lid or foil and cook for another 1 to 1.5 hours.
    process shots showing how to make romanian cabbage rolls.
  • Serve with polenta and sour cream.

Equipment

  • 6 Quart Dutch Oven

Video

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Recipe yields about 30 cabbage rolls, depends on the size of your rolls.
  5. 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.

Nutrition Information

Serving: 1rollCalories: 137kcal (7%)Carbohydrates: 3g (1%)Protein: 7g (14%)Fat: 11g (17%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 29mg (10%)Sodium: 94mg (4%)Potassium: 197mg (6%)Fiber: 0.3g (1%)Sugar: 1g (1%)Vitamin A: 224IU (4%)Vitamin C: 8mg (10%)Calcium: 11mg (1%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly baked romanian cabbage rolls in a dutch oven.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 3176
  • 7
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

247 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Nancy
Nancy
Posted: 7 days ago

What is the side dish you serve with your cabbage rolls, in the picture it looks like it could be mashed potatoes? I am planning on making this weekend for the family!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nancy
Posted: 7 days ago

You can serve it with mashed potatoes or polenta and sour cream.

0
Reply
Nicole
Nicole
Posted: 18 days ago

5 stars
Hi there! I was just wondering if you could advise on times for using an instant pot? I’ve been making your cabbage rolls for years and my Romanian friends lose their mind every time! Just hoping to cut cook time! Thank you! I love your recipes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nicole
Posted: 17 days ago

Hi Nicole! You can totally do this in the IP and it would probably take 20 minutes tops to cook them on high pressure.

0
Reply
Rudy S.
Rudy S.
Posted: 1 month ago

I added some paprika and tomato paste to the onion and rice mix and improved the flavour. Also ,what temperature were you baking the sarmale ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rudy S.
Posted: 1 month ago

It’s in step 4, 375F.

0
Reply
Amanda
Amanda
Posted: 1 month ago

5 stars
Made this for my Romanian friends when they came over last night and they said it was delicious!! Thank you so much ❤️🇷🇴

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amanda
Posted: 1 month ago

My pleasure, glad you guys enjoyed them!

1
Reply
Laura
Laura
Posted: 1 month ago

5 stars
One of the most flavorful cabbage roll recipes I have ever made. Super easy! Will definitely make again!!

0
Reply
Diane
Diane
Posted: 2 months ago

5 stars
Brilliant recipe, read all the comments and had to sub a bit. Sauerkraut for the layers, fresh cabbage and no tomato juice, so used passata diluted with water, some Vegeta stock powder and a squirt of ketchup! Only made 14, halved the recipe, and there is plenty of leftovers for tomorrow’s dinner! Thanks, Jo. Cooks night off for this girl 😁

86FFEC52-898B-4018-8A84-1FD20F84B351.jpeg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diane
Posted: 2 months ago

They look great, happy you enjoyed them.

0
Reply
Christy
Christy
Posted: 2 months ago

5 stars
Thank you so much for this recipe! My daughter has been obsessed with Romania for about a year now, and last Christmas I was looking for traditional Romanian recipes when I found your recipe for sarmale. We made it last year and again this Christmas, and it is amazing! I used a layer of sauerkraut since I could not get sour cabbage, but other than that, I followed your recipe. It is our new Christmas tradition.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christy
Posted: 2 months ago

I’m so happy to hear you enjoyed them!

1
Reply
Georg
Georg
Posted: 3 months ago

5 stars
This recipe is spot on. My Romanian grandma Anna made them just like this. She couldn’t always get sour cabbage leaves back in the day after they came to the US so she would add a layer of sauerkraut between each layer of rolls. It’s not the same as sour cabbage but it really works. Thanks for the recipe Jo!

1
Reply
Cathy Nelson
Cathy Nelson
Posted: 3 months ago

My mom is Croatian and her cabbage rolls are called “Sarma” and are made with the sauerkraut layered in the pan with rolls and sauce. This sounds delicious and I will try!

3
Reply
Tina Hardy
Tina Hardy
Posted: 3 months ago

The sour cabbage leaves are not readily available. I live in a decent-sized city and can’t find them here, and they are very expensive to order online.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tina Hardy
Posted: 3 months ago

Hi Tina! We live in a 5000 people hamlet and our local grocery store has it. It’s not sold as leaves in a jar but rather whole sour cabbages in a plastic bag and it’s right in the produce section. This is how I’ve seen it sold at all grocery stores. If you still can’t find it at a local grocery store, if your city has a European store, you’re guaranteed to find it there. However, there are instructions in the post on how to make these with fresh cabbage.

1
Reply
Georg
Georg
Reply to  Joanna Cismaru
Posted: 3 months ago

5 stars
I think it depends on the ethnic make-up of where you live. I live in an area that was settled by Czech’s and Polish immigrants. I can find pretty much anything traditional to them. Romania, not so much.

0
Reply
sorin
sorin
Posted: 3 months ago

5 stars
Super

0
Reply
Kay
Kay
Posted: 3 months ago

Hello! I’d like to make this but don’t have a crockpot, slow cooker or a big enough oven (it’s a small tabletop one) – would this be possible solely on the stovepot? I really want to make them but living in a student studio has its downsides.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kay
Posted: 3 months ago

Yes, you can definitely make them on the stove top, but it will still take about 2 to 3 hours, you’ll just want to do it over low heat.

2
Reply
Samantha
Samantha
Posted: 3 months ago

5 stars
I made these for my family a while back and loved them so much I want to take them to my holiday potluck at work. Is it possible to follow the recipe entirely but then put them into a crockpot to cook? Or should I cook them in the oven as directed and then put them over into a slow cooker to warm back up prior to the event?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Samantha
Posted: 3 months ago

Absolutely, I have made them in the crockpot numerous times, you can find more detailed instructions here: https://www.jocooks.com/recipes/crockpot-cabbage-rolls/

0
Reply
Andreea
Andreea
Posted: 3 months ago

Romanian here. We also use sour cabbage that we make ourself and smoked meat, or not. Depends om how each person likes them. They can also be done with rice and mushrooms, for vegans.

1
Reply
Kim
Kim
Posted: 7 months ago

I have a question on the pork if I wanted to grind my own pork what part of the pig would I use

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kim
Posted: 7 months ago

Pork shoulder would probably be best. 🙂

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz