KitchgrowKitchen growth, made calmer
Start planning free
Central Eastern European

Sarmale (Romanian Stuffed Cabbage Rolls)

Romanian sarmale are sour cabbage leaves wrapped around a pork-rice filling and simmered gently in a savoury tomato sauce.

Published and reviewed by Kitchgrow on 1 September 2026Updated

Jump to recipe ↓
Sarmale (Romanian Stuffed Cabbage Rolls)

2 hrtotal

Prep 45 min · Cook 1 hr 15 min

Serves
2
Difficulty
Hard
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is built in; most of the 2-hour schedule is active rolling and gentle simmering, so assemble the rolls before starting the sauce.

Method

  1. Trim thick ribs from the measured cabbage leaves so they roll easily without tearing.

  2. Heat the measured oil and cook the onion until soft. Cool slightly before mixing it with the pork mince.

  3. Mix the pork mince with the rice, paprika, thyme, part of the tomato puree, salt, and black pepper until evenly combined.

  4. Place filling on each cabbage leaf, fold in the sides, and roll firmly but not too tightly because the rice will expand.

  5. Spread a little tomato puree in a heavy pot, arrange the rolls seam-side down, and add the bay leaf.

  6. Mix the remaining tomato puree with the measured stock and pour it around the rolls. The liquid should come partway up the rolls.

  7. Cover and simmer gently until the cabbage is tender, the rice has softened, and the pork filling is cooked through.

How to tell it's done

The cabbage should be soft enough to cut with a spoon, while the filling should be juicy with distinct grains of rice.

Getting it right

Tip

Keep the simmer gentle; a hard boil can split the cabbage rolls and make the filling dense.

What to serve it with

Serve warm with a spoonful of the tomato cooking sauce from the pot.

Common mistakes

The cabbage rolls unravel while simmering.
Trim thick ribs, roll with the seam underneath, and keep the pot at a low simmer. A hard boil knocks the leaves open and tightens the pork filling.

Substitutions

  • Plain cabbage leaves can be blanched and used if pickled cabbage leaves are unavailable, but the sour flavour will be less traditional.
  • Ground beef may replace pork mince, but the rolls will be leaner and slightly less rich.
  • Chicken stock can replace vegetable stock if preferred, but the recipe remains non-vegetarian either way.

Storing and reheating

Refrigerate stuffed cabbage rolls with their sauce for up to 3 days. Reheat covered until hot so the leaves stay moist; freezing works for up to 2 months, though the cabbage softens after thawing.