Traditional Romanian Sarmale: Pork-and-Rice Rolls in Sour Cabbage Leaves

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Trim the thick ribs from the sour cabbage leaves and cut very large leaves in half. Rinse briefly only if the cabbage is aggressively salty.

Ingredients quick view

20-24 pliable sour cabbage leaves, plus 2 cups shredded sour cabbage

1 lb ground pork

1/3 cup short-grain rice, rinsed

1 onion, finely chopped

2 tablespoons sunflower oil or pork lard

150 g smoked pork ribs or smoked bacon, cut in pieces

1 tsp dried thyme

1 tsp dill

1/2 tsp black pepper

1 tsp salt

2 tablespoons tomato paste

2 bay leaves

3 cups water or light pork stock

mămăligă and sour cream, for serving

Use fresh sour cabbage leaves for the best flavor and texture.

Adjust the amount of rice based on your preference for filling density.

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