Sarmale (Stuffed Cabbage) – Romania

There is such a richness in terms of traditional cuisine, that the senses will be absolutely spoiled with awesome and intense flavors. Romanian cuisine may not be as fancy as French cuisine, and it isn’t too intricate or too complicated either. But it is interesting and inviting, and it is the perfect comfort food!

Here is a great recipe for stuffed cabbage, my favorite vegetable.

For the Cabbage and Filling

1 whole head cabbage (about 4 pounds)
6 tablespoons olive oil, divided
1 medium onion, finely chopped
2 garlic cloves, minced
2 1/2 tablespoons rice, uncooked
1/4 cup plus 2 tablespoons hot water
1 1/2 pounds lean ground pork (I substitute for chicken or just rice)
1 slice white bread, crustless
2 tablespoons fresh dill (chopped)
1 teaspoon thyme
2 teaspoons salt
1 teaspoon black pepper
Optional: 1 teaspoon crushed red pepper

For the Cooking Liquid:

3 cups water
1 cup sauerkraut juice (reserved from drained sauerkraut)
1 tablespoon Vegeta
10 black peppercorns
4 bay leaves
For the Dutch Oven:
3 cups sauerkraut (drained, rinsed, and squeezed dry; reserve 1 cup juice for cooking liquid)
6 strips bacon (I don’t eat pork, so I would just add a substitute)
6 fresh dill sprigs
2 pounds tomatoes (fresh or canned, sliced)

Gather the ingredients.

Remove the core from the cabbage. Place the whole head in a large pot filled with boiling, salted water. Cover and cook for 3 minutes, or until softened enough to pull off individual leaves. Drain. You will need about 20 leaves.

When the leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf without cutting all the way through. Chop any remaining cabbage and set aside to be used in the Dutch oven

In a large skillet, add 1 tablespoon of oil. Sauté the chopped onion, garlic, and rice, stirring frequently, until the onion is translucent.

Add 1/4 cup hot water and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat, cover, and let stand 5 minutes or until the rice has absorbed all the water. Let cool.

Place the pork in a large bowl. Quickly dip the bread in water, squeeze to remove excess water, and add to the meat.

Add the cooled onion-garlic-rice mixture and mix. Add the dill, thyme, salt, black pepper, optional red pepper, and the remaining 2 tablespoons of water. Mix completely but lightly so as not to toughen the meat.

Prepare the cooking liquid in a medium bowl by mixing 3 cups of water with the sauerkraut juice, Vegeta, peppercorns, and bay leaves, and set aside.

Assemble the Rolls and Bake

Place about 1/2 cup of meat mixture on each cabbage leaf. Flip the right side of the leaf to the middle, then flip the left side to the middle. You will have something that looks like an envelope.
Roll away from you to encase the meat and create a neat little roll. Repeat with the remaining mixture.
Using 2 tablespoons of the remaining olive oil, coat a large, lidded Dutch oven or casserole dish. Mix the reserved chopped cabbage with sauerkraut and place some in the bottom of the prepared Dutch oven.
Place 3 strips of bacon across the sauerkraut and cover with a layer of stuffed cabbages.
Add another layer of sauerkraut, bacon strips, and stuffed cabbage. Then top with remaining sauerkraut.
Spread dill sprigs on top and sprinkle with the remaining 3 tablespoons olive oil. Pour sauerkraut juice-water mixture overall.
Preheat the oven to 375 F. Place the Dutch oven over high heat on the stovetop and bring to a boil. Lower the heat to medium-low, cover, and simmer about 20 minutes.
Transfer to the oven and cook 1 1/2 hours. Then add sliced tomatoes, cover, and cook another 45 minutes.
Remove the lid and continue cooking another 15 minutes. Let cool for a few minutes. Remove the bay leaves and serve.