Sarmale - Romanian Cabbage Rolls with Pork and Rice

I’m 21 and from Suceava. I study Local Police and joined the Work and Travel program to explore new cultures. I chose Sarmale because it’s part of our holiday traditions. My family adds smoked meat for extra flavor, and everyone helps make them. It’s a dish of togetherness, love, and Romanian pride.

I’m from Las Piedras and currently study Culinary Management at Ana G. Méndez University in Carolina. Working with Claudia on this dish was a rewarding challenge. I had never made Sarmale before, and it pushed me to expand my skills. I’m excited to continue growing as a culinary professional.

INGREDIENTS

INGREDIENTS FOR STUFFED CABBAGE ROLLS
2 tablespoons vegetable oil
1 large onion, chopped
½ cup uncooked long grain rice
2 pounds ground pork
¼ cup chopped parsley
¼ cup fresh dill, chopped
Salt and pepper to taste
1 large head of green pickled cabbage (or blanched fresh cabbage)
15 slices bacon, chopped
4 cups tomato juice
Water as needed

OPTIONAL GARNISHES
Sour cream

INSTRUCTIONS

1. PREPARE THE CABBAGE
In a bowl, whisk together the olive oil, apple cider vinegar, garlic, lemon juice, salt, and pepper until fully combined. Set aside.

2. MAKE THE FILLING
In a pan, heat oil and sauté onions until soft. Add rice and mix briefly. In a large bowl, combine sautéed onion, rice, pork, parsley, dill, salt, and pepper. Mix well.

3. FORM THE ROLLS
Cut thick cabbage leaves in half and remove the stem. Place about 1–2 tablespoons of filling in each leaf. Roll tightly, tucking in the sides. Secure with toothpicks if needed.

4. COOK THE SARMALE
Layer the cabbage rolls in a large pot, adding chopped bacon between layers. Pour tomato juice over the rolls and add water to cover. Simmer gently for 2–3 hours until the rolls are tender.

5. SERVE
Serve hot with sour cream on the side.