Romanian Sarmale with Sour Cream and Polenta
Tender Romanian cabbage rolls filled with pork, beef, and rice, served with sour cream and polenta.
Equipment
- Large Dutch oven
- Large pot
- Mixing bowl
- Chef's knife
- Wooden spoon
Ingredients
Cabbage Rolls
- 1 large fermented cabbage head or large green cabbage
- 1 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 cup short-grain rice rinsed
- 1 medium yellow onion finely chopped
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 2 cups chicken stock
Serving
- 1 cup sour cream
- 2 cups cooked polenta for serving
- 1/4 cup fresh dill chopped
Instructions
Prepare the Leaves and Filling:
- Separate the cabbage leaves. If using fresh cabbage, blanch them in boiling water until flexible, then drain and trim the thick ribs.
- Mix the pork, beef, rice, onion, tomato paste, paprika, salt, and pepper until just combined.
Roll and Braise:
- Place about 2 tablespoons of filling on each leaf. Fold in the sides and roll firmly but not tightly.
- Layer the rolls in a Dutch oven, cover with the stock and enough water to nearly reach the top, and simmer covered over low heat for 2 to 2 1/2 hours.
Serve:
- Let the sarmale rest for 10 minutes. Serve with sour cream, warm polenta, and dill.
Notes
- Leave room for the rice to expand.
- A gentle simmer keeps the rolls intact.
- Sarmale improve after resting overnight.
Nutrition
Calories: 610kcalCarbohydrates: 42gProtein: 35gFat: 34gSaturated Fat: 13gCholesterol: 120mgSodium: 1080mgFiber: 6gSugar: 7g