Traditional Romanian Sarmale (Cabbage Rolls)

Traditional Romanian Sarmale (Cabbage Rolls)

Instructions

1. 1.

   Prepare cabbage: Carefully separate leaves from the pickled cabbage head. If the leaves are very salty, rinse them under cold water. Trim the thick central vein from each leaf to make them pliable. Chop any remaining cabbage (usually from the core or smaller outer leaves) into small pieces for layering.

2. 2.

   Prepare filling: In a large bowl, combine the ground pork, rinsed medium-grain rice, finely chopped onion, 1 tablespoon of the tomato paste, sweet paprika, dried thyme, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Mix thoroughly with your hands until all ingredients are well combined.

3. 3.

   Roll sarmale: Take a prepared cabbage leaf and place about 1 to 2 tablespoons of filling near the stem end (the thicker part). Fold in the sides of the leaf, then roll it up tightly from the stem end towards the tip, forming a compact roll. Repeat with the remaining filling and cabbage leaves.

4. 4.

   Layer the pot: In a large, heavy-bottomed pot (such as a Dutch oven or a large ceramic pot), spread a layer of the chopped cabbage (from the core or leftover leaves) on the bottom. Scatter half of the diced smoked bacon over this cabbage layer.

5. 5.

   Arrange sarmale: Tightly arrange the rolled sarmale in concentric circles or neat rows over the chopped cabbage and bacon. This tight packing helps them cook evenly and prevents unraveling.

6. 6.

   Add remaining ingredients: Scatter the remaining diced smoked bacon over the sarmale. If you have any remaining chopped cabbage, spread it evenly over the sarmale. Tuck the bay leaves amongst the rolls.

7. 7.

   Add liquid: In a small bowl, mix the remaining 1 tablespoon of tomato paste with 4 cups of water or beef broth until dissolved. Pour this liquid over the sarmale until they are just covered. If needed, add a little more hot water to ensure they are fully submerged.

8. 8.

   Cook: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to very low, cover the pot tightly, and simmer for at least 3-4 hours, or until the cabbage is very tender and the meat and rice are fully cooked. Check the liquid level periodically and add more hot water if needed to keep the sarmale covered. For best results, some Romanians transfer the pot to a preheated oven at 300°F (150°C) after initial stovetop boil, cooking for 3-4 hours.

9. 9.

   Rest and serve: Once cooked, remove from heat and let the sarmale rest, covered, for 15-30 minutes before serving. This allows the flavors to meld further. Serve hot, traditionally with a generous dollop of sour cream (smântână) and a side of mamaliga (polenta), if desired.