Sarmale (Romanian Cabbage Rolls)

This warm, comforting Sarmale recipe is from my daughter-in-law. We liked it so much we had to add it to the site and make it the best version.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

Cabbage (prepare the night before)

• 2 heads cabbage
• 2 cups water
• 2 cups vinegar
• 2 Tbs sugar
• 4 tsp salt

The day of

• 1 lb ground pork
• 2 Tbs olive oil
• ½ cup white rice
• ½ cup diced white onion
• ¼ cup minced fresh dill (.75 oz package)
• 2 Tbs garlic (minced)
• 1 (28 oz) can crushed tomatoes (divided)
• 1 quart beef broth (warmed separately)

Directions

The night before

1. Pull the outer leaves from the cabbages, probably about 12 total.
2. Place the cabbage leaves in a heat-proof bowl or casserole dish.
3. In a small pot, bring the water, vinegar, sugar, and salt to a boil.
4. Pour over the cabbage and let cool to room temperature.
5. Stir, cover, and refrigerate overnight.

The next day

1. Drain the cabbage and set aside.
2. In a small pot, warm the broth.
3. Saute the onion in the oil until translucent, then stir in the rice and continue to cook 1 to 2 minutes until the rice is fragrant.
4. Pour into a medium-sized bowl. Stir in the ground pork, dill, garlic, and half the can of crushed tomatoes.
5. In a broad-based pot, start adding the stuffed cabbage leaves. Shape a cabbage leaf into a cup, spoon in enough mixture that still allows you to fold the top and bottom of the leaf over to cover, and tuck the sides in. Place each roll seam side down in the pot.
6. Once all the rolls are in place, pour the rest of the crushed tomatoes over the rolls, then add enough broth to almost cover the rolls.
7. Place a lid or heavy plate on top of the mixture to keep the rolls from floating up.
8. Cook on low heat for 60 minutes, keeping it at a low simmer. Halfway through the cook time, remove the plate and cover the pot. Add more broth if needed.
9. Serve with a large slotted spoon onto a plate or in a bowl. Enjoy the results of your effort.

Notes

• Don’t skip the soak: The overnight brine is what makes the cabbage leaves pliable enough to roll without cracking.
• Seam side down: Place each roll seam side down in the pot so it holds its shape.
• Weigh them down: A lid or heavy plate keeps the rolls submerged and intact while they cook.
• Keep it low: Hold a gentle simmer—a hard boil can burst the rolls.
• Make-ahead friendly: This makes about 12 and reheats beautifully the next day.

Why This Works

• Brine softens the leaves: The hot vinegar-sugar-salt bath tenderizes and seasons the cabbage so it folds without tearing.
• Par-cooked rice: Sautéing the rice before stuffing keeps the grains separate and the filling from turning gummy.
• Gentle simmer cooks through: Low heat cooks the pork and rice slowly without toughening the meat or bursting the rolls.
• Tomato-broth braise: The liquid keeps the rolls moist and builds a savory sauce as they cook.