Romanian Cabbage Sarmale with Pork and Rice
Romanian cabbage rolls filled with pork, rice, onion and garlic, cooked with tomato sauce.
Sarmale are made with different kinds of meat and can also be wrapped in grape leaves. This version uses pork and cabbage leaves. The quantities make about four servings; preparation time is an estimate.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Blanch the leaves
Bring water to a boil and blanch the cabbage leaves for about 30 seconds. Remove them and drain carefully.
Ready to continue when: The leaves are soft enough to fold without tearing.
1 min - 02
Cook the filling
Put the chopped onion in a frying pan and cook until softened. Add the pork and stir; mix in the rice and garlic. Add the tomato sauce, cover and cook for about 20 minutes, stirring occasionally.
Ready to continue when: The pork is fully cooked and the rice is tender; the filling is moist but has no loose liquid.
20 min - 03
Wrap the filling
Place a portion of the filling on each cabbage leaf. Fold the sides over the filling and roll the leaf into a parcel.
Ready to continue when: All eight rolls are closed, with the filling fully enclosed.
10 min - 04
Steam the rolls
Arrange the rolls in a steamer over boiling water and steam for about 20 minutes.
Ready to continue when: The leaves are tender and the rice in the filling is tender when tasted.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=ldM_wlWFF_Y
State: Published after documentary validation; no “Tested” label is shown.