Sarmale are iconic Romanian cabbage rolls, a hearty and comforting dish, especially popular during holidays. They feature a savory filling of ground pork (or a mix), rice, and spices, rolled in fermented (sour) cabbage leaves, and slow-cooked in a rich tomato-based broth with smoked bacon or ribs.

Prep Time	Cook Time	Serves
45 minutes	3-4 hours	8-10

Part A: Ingredients

• Cabbage: 1 large head Fermented (Sour) Cabbage (or 1 large fresh green cabbage, blanched).
• Meat Filling: 1.5 lbs Ground Pork (or a mix of pork/beef), $1/2$ cup Short Grain Rice (rinsed), 1 large Onion, finely chopped, 2 Tbsp Tomato Paste, 1 Tbsp Sweet Paprika, 1 tsp Dried Thyme, Salt, and Pepper.
• Layering/Broth: 1 lb Smoked Bacon, sliced (or smoked pork ribs), 1 (14.5 oz) can Crushed Tomatoes, 2 cups Water or Meat Stock, 2-3 Bay Leaves.

Part B: Instructions

Step 1: Prep the Cabbage

1. Carefully separate the leaves from the head of fermented cabbage. Rinse lightly to reduce excessive saltiness. Trim any thick parts of the central stem from each leaf to make them pliable.
2. Chop any remaining small or torn cabbage pieces to layer in the pot.

Step 2: Prepare the Meat Filling

1. In a large bowl, combine the ground pork, rinsed rice, finely chopped onion, tomato paste, paprika, dried thyme, salt, and pepper.
2. Mix everything thoroughly with your hands until well combined.

Step 3: Roll the Sarmale

1. Lay a cabbage leaf flat. Place about 1-2 tablespoons of the meat filling near the stem end.
2. Fold the bottom of the leaf over the filling, then fold in the sides. Tightly roll the leaf upwards to form a compact cylindrical roll.
3. Repeat until all the filling is used.

Step 4: Layer and Slow Cook

1. Line the bottom of a large, heavy-bottomed pot (Dutch oven) with a layer of chopped cabbage trimmings and some of the sliced smoked bacon/ribs.
2. Arrange the rolled Sarmale tightly in concentric circles or rows over the base, ensuring there are no large gaps.
3. Place remaining sliced bacon/ribs and chopped cabbage between the layers or on top.
4. Pour the crushed tomatoes and water/stock over the rolls. Tuck in the bay leaves.
5. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and simmer for 3-4 hours, or until the meat is cooked through and the cabbage is very tender.

Step 5: Serve

• Serve Sarmale hot, often with a dollop of sour cream or a side of polenta (mămăligă). The flavor often improves the next day.