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Romanian sarmale cabbage rolls with pork and rice, sour cream, dill, and golden polenta.

Romanian Sarmale with Sour Cream and Polenta

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Tender Romanian cabbage rolls filled with pork, beef, and rice, served with sour cream and polenta.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Romanian
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Dutch oven
  • Large pot
  • Mixing bowl
  • Chef's knife
  • Wooden spoon

Method
 

Prepare the Leaves and Filling:
  1. Separate the cabbage leaves. If using fresh cabbage, blanch them in boiling water until flexible, then drain and trim the thick ribs.
  2. Mix the pork, beef, rice, onion, tomato paste, paprika, salt, and pepper until just combined.
Roll and Braise:
  1. Place about 2 tablespoons of filling on each leaf. Fold in the sides and roll firmly but not tightly.
  2. 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:
  1. Let the sarmale rest for 10 minutes. Serve with sour cream, warm polenta, and dill.

Nutrition

Calories: 610kcalCarbohydrates: 42gProtein: 35gFat: 34gSaturated Fat: 13gCholesterol: 120mgSodium: 1080mgFiber: 6gSugar: 7g

Notes

  • Leave room for the rice to expand.
  • A gentle simmer keeps the rolls intact.
  • Sarmale improve after resting overnight.