sarmale

Originally from the former Ottoman Empire, sarmas are cooked in Serbia by using sauerkraut leaves, ground meat, rice and seasonings.

Sarma

cabbage

½ lb smoked bacon

lb smoked pork ribs ((or smoked beef))

ground meat ((pork, veal, beef, or mixed))

onions (, chopped)

rice

paprika

bay leaves

Salt

Pepper

Kosher salt ((non-iodized *))

black peppercorns

garlic (, halved)

Water

Remove the fermented cabbage leaves one by one, being careful to tear them as little as possible.

If one or more leaves are torn (especially at first), it does not matter, keep them as they will be used later. The tiny leaves at the end are useful too, so do not throw them away.

Wash the leaves, then soak in cold water. This helps the cabbage reject the excess salt and acidity.

In a skillet, saute onions, a tablespoon of sweet paprika and add the bacon.

When they are nicely browned, add the meat, lots of freshly ground pepper and a little salt.

After a few minutes, when the meat is colored, add the rice. Stir well. Remove the stuffing from the heat.

Line a cast iron pot with the small cabbage leaves.

Add a few pieces of ribs or smoked meat. You will add them between every layer.

On each cabbage leaf, place one to two tablespoons of filling (depending on the size of the leaf), then roll so as to form a small cushion.

Carefully place the stuffed cabbage down in the pan.

Operate in the same way with the remaining leaves.

After the first layer, put two bay leaves, a few other pieces of meat, sprinkle with a little paprika and continue to place the stuffed cabbage, doing the same thing every subsequent stage.

Cover the sarmas with the large torn cabbage leaves that were previously reserved.

Cover with water. Cook over medium heat until boiling, then reduce heat to low.

Sarmas get their unique taste with a long cooking time. Simmer at least for 3 hours, or more if you can. Sometimes, sarmas are cooked at least for an entire afternoon or night.

Sarmas are cooked when the top leaves become almost transparent.

Serve sarmas hot in a deeper dish, with the sauce and bits of dried meat or ribs that were cooked with them.

Prepare the brine by mixing hot water with salt in these proportions: 33 grams of salt for 4 cups (1l) of water.

Rinse a large bowl, ideally clay or glass with boiling water. Place the whole cabbage if possible, or alternatively, if the opening of the container is not large enough, place one leaf at a time, ensuring that they remain intact.

Cover with brine. Add the garlic, bay leaves and peppercorns.

The brine must completely cover the cabbage. Cabbage tend to rise to the surface, so place a large stone or a wooden or ceramic object at the top that is heavy enough to prevent the ingredients from coming back to the surface and be in contact with the air, creating mildew.

Close the container, making sure there is enough air above the brine. Indeed, the fermentation will release gas, so it will need some space to release.

Place a towel on the container if the container is transparent (glass) as the preparation should not be in contact with light.

Ideally, you should leave at room temperature (70F/20C). At this temperature, the fermentation will be optimal at 4-5 weeks. If the temperature is lower, the fermentation will take longer.

Fermented Cabbage (Sauerkraut)

Family friendly Cabbage Rolls stuffed with ground pork, ground beef and rice smothered in a sweet and tangy tomato sauce.

Classic Cabbage Rolls

olive oil

onion

garlic

(15 ounce) tomato sauce

(14.5 ounce) petite diced tomatoes

cider vinegar

brown sugar

green cabbage

lb pork sausage

beef

Minute Rice (or parboiled rice)

parsley

Bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5 minutes.  Remove to colander to drain and cool.  Once cooled cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.

In a large skillet heat olive oil over medium heat.  Add the onion and cook for 2-3 minutes; stirring several times.  Reduce heat to low and add garlic. Cook for 1 minute stirring constantly.  Add the tomato sauce, diced tomatoes, cider vinegar and brown sugar.  Simmer for 10 minutes.

Spoon a thin layer of the tomato sauce in a 9 x 13 inch casserole dish.  In a large bowl mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley and paprika.  Place about 1/3 cup of the meat mixture in the center of the cabbage roll.  Bring in the sides and roll tight.  Place on tomato sauce in casserole dish.  Repeat until all the cabbage rolls are made and in the casserole dish.  Top with remaining tomato sauce.

Cover with aluminum foil. Bake in a preheated 350 degree oven for 80-90 minutes

I am making these this week and dividing them out into 4 meals.  What is the best way to freeze them? Individually or in small separate baking dishes. Also, can you bake these from frozen or do I need to thaw them overnight in the refrigerator?

Thank you so much.  
I also wanted to tell you I made your Haluski tonight and it turned out good.  I have a friend that is Hungarian and she told me that when she makes her mother's version she uses sauerkraut instead of raw cabbage. The next time I try this I will try it with the sauerkraut and let you know how it turns out. Thank you again for your quick answer.

This was excellent and exactly what i was looking for. I followed the recipe (as I usually do on the first go round), expect that I used all ground pork, because that’s what I had and I did add 1 tsp of salt to the meat mixture, which I feel was needed. To my surprise, my BF said he’d never, ever eaten stuffed cabbage (this from a midwestern man?) and he loved it! Really solid and so simple stuffed cabbage recipe. I served it with mashed potatoes and it was a comforting, cold weather meal. We’re visiting his 90 year old father next week and he even asked me to make this for him. Quite a compliment. Thank you!

This is absolutely delicious!  It was hearty and comforting on a cold winter day.

I find it’s easier to freeze the head of cabbage overnight. Leaves will be as easy to work.

Hello.  Can you tell me if the parboiled rice is one cup before cooking it?  Or is it one cup after the parboil?  Also, I've never parboiled rice.  I'm assuming just stop cooking it before it's completely cooked.  When you do that, isn't there going to be liquid  left in the rice?  
Thanks.  
P.s. I've never made cabbage rolls.  I do love them!

Thank you! 
 This recipe is similar to one my mom used for years. Loved it!  Served with mashed potatoes, sauerkraut, peas and dark rye bread. Recipe is currently on repeat and will be doubled so I can freeze a batch.

Traditional Romanian Cabbage Rolls are made with sour cabbage stuffed with pork and beef and little bit of bacon, the best cabbage rolls you will ever have.

Romanian Cabbage Rolls (Sarmale)

vegetable oil

long grain rice (uncooked, I prefer basmati)

pork

parsley (chopped)

dill (chopped)

salt and pepper

sour cabbage leaves

bacon (chopped)

tomato juice

Preheat the oven to 375°F.

Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute.&nbsp;

In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.

Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that's why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll.

Fill each leaf with about a couple tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage.&nbsp;If you have any cabbage left over, chop it up and spread it over the bottom of a big pot.&nbsp;

Put all the rolls in the pot, add the chopped bacon in between the cabbage rolls and add the tomato juice over the rolls. Add more water if needed, the juice should cover the cabbage rolls entirely. Cover the pot with aluminum foil or a lid.&nbsp;

Place in the oven and bake for 2 hours, remove the foil or lid and place back in the oven and cook for another 1 ½ to 2 hours. Serve hot with a bit of sour cream on top and with a side of polenta.

https://content.jwplatform.com/videos/voxviGg8.mp4

Crockpot Cabbage Rolls – try my traditional cabbage rolls with ground pork, rolled in sour cabbage leaves and slowly cooked in a crockpot. So simple and a definitely a favorite!

Crockpot Cabbage Rolls

Top 3 sarmale recipes from across the web

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Sarma

Classic Cabbage Rolls

Romanian Cabbage Rolls (Sarmale)

Top 3 sarmale recipes from across the web

The most viewed sarmale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sarma

Classic Cabbage Rolls

Romanian Cabbage Rolls (Sarmale)

The most viewed sarmale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine