Entree: Moldova – Sarmale (Stuffed cabbage rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 35 min

Ingredients

- 1.5 lb (680 g) ground pork
- 1/2 lb (227 g) ground beef
- 1/2 cup (100 g) uncooked long-grain rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, finely chopped
- 1 carrot, grated (optional)
- 6 oz (170 g) smoked bacon or smoked pork, diced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) canned crushed tomatoes or tomato sauce
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh dill, chopped
- 1 tsp (5 ml) sweet paprika
- 2 tsp (10 ml) salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper
- 12–16 large cabbage leaves from 1 medium head cabbage (or 1 medium jar/sour cabbage with leaves separated)
- 3 bay leaves
- 2 cups (480 ml) water or light broth (plus more to cover in the pot as needed)
- 1/4 cup (60 ml) sauerkraut juice or additional crushed tomatoes (optional, for tang)
- Sour cream (smetana) for serving, optional

Instructions

1. Prepare cabbage leaves: core a medium head of cabbage and blanch whole head in a large pot of boiling salted water 5–8 minutes until outer leaves are pliable. Remove leaves as they soften; trim thick central ribs to make rolling easier. If using pickled (sour) cabbage, rinse briefly and separate leaves; reserve some brine.
2. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté chopped onions (and grated carrot, if using) until soft and translucent, about 6–8 minutes. Let cool slightly.
3. In a large bowl combine ground pork and ground beef with the rinsed rice, cooled sautéed onions, chopped parsley and dill, paprika, salt, and pepper. Mix gently but thoroughly—do not overwork. Taste a small piece by frying to check seasoning if desired.
4. Place about 2 tbsp of filling near the base of each cabbage leaf, fold in the sides and roll up tightly to enclose the filling. Repeat until all filling is used; arrange rolls seam-side down.
5. In a wide heavy pot, layer a few reserved cabbage leaves or torn inner leaves and half the diced smoked bacon on the bottom (this prevents sticking). Pack sarmale snugly in layers; sprinkle remaining bacon between layers. Mix tomato paste with crushed tomatoes and 2 cups (480 ml) water (and sauerkraut juice if using) and pour over the rolls until nearly covered. Tuck bay leaves among rolls.
6. Bring to a gentle simmer over medium heat, then reduce to low, cover, and simmer gently 1.5–2 hours until meat and rice are tender and flavors have melded. Check occasionally and add a little hot water if liquid gets too low.
7. Serve warm, spooning some cooking sauce over the sarmale, with sour cream (smetana) on the side if desired.