Sarmale (Romanian Cabbage Rolls)

Ingredients

• 1600 gCabbage
• 180 gRice
• 80 gBacon
• 1200 gGround pork
• 400 gOnion
• 400 gTomato sauce
• 400 mlTomato juice
• 30 gParsley
• 400 gSauerkraut
• 1000 mlWater
• 45 mlOlive oil
• 12 gSalt
• 2 gPepper

Instructions

1. 1

   Prepare the filling

   • Heat olive oil (about 30 ml) in a pan, add onions (400 g) and bacon (80 g) and sauté until the onions are translucent.
   • Chop parsley (30 g) and add near the end, then remove the pan from the heat and let the mixture cool.
   • In a large bowl combine ground pork (1200 g) with the cooled onion-bacon mix, uncooked rice (180 g), salt (12 g) and pepper (2 g). Chill so mixture is easier to handle.
2. 2

   Prepare cabbage

   • Bring a very large pot of water to a simmer. Make deep cuts around the stem so leaves can be removed.
   • Submerge the cabbages (total 1600 g) in the simmering water, cover and steam until outer leaves soften and brighten.
   • Use a roasting fork to peel off outer leaves into a bowl to cool; reserve the inner leaves for later use or chop them into the filling.
3. 3

   Cut and fill leaves

   • Trim thick parts of the stalk from each leaf and slice large leaves in two if necessary.
   • Place ~1 tbsp (≈15 g) of filling on each leaf, fold sides and roll up.
   • Arrange rolls tightly in a large roasting pan.
4. 4

   Layer and add liquid

   • Brush the roasting pan with 15 ml olive oil and line with a few outer cabbage leaves.
   • Layer rolls, sprinkling sauerkraut (400 g) and portions of tomato sauce (400 g) and juice (400 ml) between layers.
   • Pour remaining sauce and juice over the top and add water so liquid comes about 2–3 cm below the rim.
5. 5

   Bake

   • Cover tightly and bake at 175 °C (350 °F) for 3–4 hours, until meat and rice are cooked and tender.
   • Test a roll by removing and unrolling; continue baking if needed.
6. 6

   Serve

   • Serve hot with a dollop of sour cream or plain yogurt and sprinkle with chopped parsley if desired.
   • Goes well with boiled potatoes or bread.