Another great recipe that my grandmother ❤ used to make every time I was visiting because she knew how much I loved this dish and loved her for making it for me. This version is by far the best Romanian cabbage rolls or Romanian sarmale recipe you have ever tasted. It is a lot tastier and healthier due to the vegetables added.
Traditionally, these cabbage rolls or sarmale are a must in my household at these festive times.
Jump to:
- What is sarmale?
- Ingredients
- Variations
- How to make sarmale or cabbage rolls?
- Make sarmale in an instant pot
- How to serve cabbage rolls
- How to store cabbage rolls
- Can I freeze cabbage rolls?
- Tips
- The best rice to use for Romanian cabbage rolls
- Recipe FAQs
- Other Romanian dishes you may want to try
- ⭐ Rate my Romanian sarmale recipe
- Cabbage rolls ‘sarmale’ stuffed with ground beef veggies and rice
What is sarmale?
Sarmale is a traditional Eastern European dish, particularly popular in Romanian, Serbian, Bulgarian, and Moldovan cuisines. It consists of cabbage or vine leaves stuffed with a mixture of ground meat (usually pork, beef, or a combination), rice, onions, and various herbs and spices. The stuffed leaves are then rolled up and simmered in a savory sauce, consisting of tomatoes, broth, and sometimes smoked meat or bacon for added flavor. The result is a tender, flavorful, and slightly tangy-to-die-for dish.
I have enjoyed traditional sarmale recipes almost all my life since I was a tiny kid, especially around festive holiday times when everyone was making them and the whole town smelled yummy of these delicious cabbage rolls. My mum used to make cabbage rolls, especially at Easter and Christmas time.
Apparently, Prince Charles then, now King Charles greatly enjoyed sarmale along with the traditional chicken soup apparently one of his top favorites every time he’s over in Romania.
Dishes like sarmale or this sweet or savory cheese pie or the filo cheese wraps, Stuffed Peppers are simply unmissable and very close to my heart.
Down the memory lane
My dearest and most beloved grandma used to make the best Easter dishes ever, the amount of work she was putting in was unbelievable. Days and days of cooking. There were generally a lot of family members visiting so she was making tonnes of food. I remember always saying to her that she could feed a whole hungry battalion and she was always responding that “the hungry battalion is on its way”. She was such a great woman. I miss her badly some days. I was never a special kid but she always made me feel so special to her.
I’ve learned that Life is so precious and it is really important to cherish and show our love to the ones we love to the fullest and to the very maximum.
Some delicious sarmale memories ...
I remember my mum or grandma boiling them for a minimum of 3-4 or up to 6 hours. It was a bit of an excruciating experience for me as a kid at times smelling these and having to wait for that long to have one. They had to stay hours and hours on the stove or in the oven at low heat. My grandma used to sneak a couple out of the pot and give them for me to do the ‘tasting’ and sometimes I was so hungry (you know how kids are always hungry) and I remember I was saying, well, I can’t really give you the verdict on how good they are unless I have a few more, one for every tooth please .... haha. What a fun time, childhood with its amazing times and delicious memories.
Ingredients
When it comes to preparing sarmale, there are only a few main ingredients that you will need but I add some extra for extra taste and nutrition benefits because, why not?
Here is what you will need:
- sour cabbage (whole cabbage/ sauerkraut)
- ground beef
- ground pork
- smoked bacon diced
- smoked pork ribs
- courgette
- leeks
- carrots
- onions
- thyme
- bay leaves
- salt
- ground pepper
- rice
- chopped tomatoes
- chili (optional) - anyone that loves sarmale to be a little piquant
- olive oil (optional)
Variations
I always love using a mixture of minced/ground meats and mixing 2 or even 3 meats between pork, beef, lamb, chicken, or turkey. Generally, I use one extra lean and one meat option with a little fat. I always mince the chicken myself and I mix chicken breast with deboned thighs.
Here are some possible combinations:
- Beef+pork+chicken, beef+chicken, turkey+pork+lamb, or beef+lamb lamb+chicken+ turkey are all fabulous combinations. Make it your own depending on what you have in hand.
Use quinoa, or bulgur instead of rice or cauliflower couscous/rice for a low-carb dish.
If you would like this dish a vegan version just add mushrooms and tofu mince instead of meat. I have tried it and it is out of this world.
How to make sarmale or cabbage rolls?
In big terms, there are only a few steps that need following, here they are
- Step 1 - Prepare the ingredients, make these ready, wash, chop/grate set aside.
- Step 2 - Cook the vegetables with seasoning and add the rice
- Step 3 - roll the sarmale
- Step 4 - Cook these ( can be cooked in instant pot, in the oven, or on the stove)
See the detailed steps below in the recipe card.
Make sarmale in an instant pot
Oh yes, I really enjoy making the stuffed cabbage rolls in my Instant Pot or pressure cooker. Waw! They’re ready and cooked to perfection in no time. I always set my pressure cooker to 30 min and they’re ready and done with boiling in just under one hour. Of course, you can choose slow cook them too but for me, this is sufficient.
How to serve cabbage rolls
Sarmale is often served with a nice homemade crusty bread (preferably sourdough bread with fresh green chilies, a dollop of sour cream, or a good polenta. It is made especially during holidays and festive gatherings, where it's seen as a comforting and hearty meal that makes your home smell heavenly.
How to store cabbage rolls
They will last up to 4 days refrigerated. Simply transfer the leftovers to an airtight container. They can also be frozen for up to 2 months in your freezer in a freezer bag or an airtight container.
Can I freeze cabbage rolls?
Yes, you may. They freeze well. If you choose to freeze them after rolling to cook them later is one option. The other option is to freeze them ready cooked just ready to heat up and eat later. If you do this, remember to save some of the sauce they boiled in so you have some nice and tasty liquid to heat them later.
Tips
1. Always use your hands to mix the ingredients, this way all the ingredients are mixed evenly.
2. Remember that sour cabbage can be pretty salty, so remember to soak it in a big pot of water for an hour or two before you put the rolls together.
The best rice to use for Romanian cabbage rolls
The best rice to use for cabbage rolls is short-grain or medium-grain rice. These help bind the filling, making it easier to roll the cabbage or vine leaves without falling apart.
Some popular choices include:
- Arborio Rice - Commonly used for risotto, it has a creamy texture that works well for sarmale, binding the meat and rice mixture nicely.
- Calrose Rice - This medium-grain rice holds its shape well while still providing a sticky texture.
- Sushi Rice - Short-grain and sticky, it holds the filling together and absorbs flavors very well.
Avoid long-grain varieties like basmati or jasmine, as they tend to stay separate and won’t bind the filling as effectively.
Recipe FAQs
This depends on how often you make cabbage rolls—it can take 20 to 40 minutes to get them in the pot. It really depends on what leaves you are using (fresh or sour) and your level of expertise in rolling. They are fun to make, that is for sure.
It all depends on how you choose to cook them, if you choose to cook them in the oven cooking time will have to be 2-3 hours, if you cook them in an instant pot or pressure cooker (like I do) the time will be less than 1 hour and if you cook them on the stove the cooking time will also be around 2-3 hours- get them to boiling point and then reduce the fire to medium or even low.
The cabbage rolls or sarmale only need to be cooked till they become fork - tender and that means they are done!
Yes, you certainly can and I am going to give you a lifetime hack on how to make your life a lot easier if you are using fresh cabbage.
In order to get the cabbage leaves soft, freeze it for a day or two, remove it from the freezer, and thaw it at room temperature. Once this has thawed completely the leaves should be nice, soft, and ready to use/roll.
No. The rice will need to be rinsed well before adding it to the vegetable mixture. This will cook nicely together with the meat.
Yes, sure you can. If these are frozen, transfer them to the fridge the night before you want to eat them so they can thaw thoroughly. Place the rolls in a pot, with some of the saved juice, and heat for about 10-15 minutes until piping hot. Another way (a quicker one) is to microwave them in a ceramic bowl for 2 to 3 minutes.
Other Romanian dishes you may want to try
⭐ Rate my Romanian sarmale recipe
Have you tried this amazing Romanian Cabbage Roll recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and let me know how you liked it. Getting feedback is one of the best parts of creating and perfecting my recipes so please review it and leave a comment below. 🙏
Cabbage rolls ‘sarmale’ stuffed with ground beef veggies and rice
Equipment
- 1 Pressure cooker or Instant Pot or a mud pot to bake in the oven
- 1 knife
- 1 chopping board
- 1 pan
Ingredients
- 1 large savoy cabbage head fresh or soured*
- 300 g minced lean beef (10.6 oz)
- 300 g minced pork (10.6 oz)
- 200 g smoked bacon diced ( 7oz)
- 5-6 small smoked pork ribs
- 1 small courgette
- ½ small leek
- 1 medium carrot
- 2 medium onions
- 1 teaspoon thyme
- 4 medium bay leaves
- 1 teaspoon Celtic salt
- ½ teaspoon freshly ground pepper
- 100 g rice (3.5 oz) well rinsed
- 2 cans chopped tomatoes *
- 1 small green chili
- 2 tablespoons olive oil optional
- 20 sprigs fresh herbs I use dill, parsley, and/or lovage
Instructions
Prepare the cabbage
- I used sour cabbage, a whole cabbage that I now buy and it comes packed individually. Core it (if it still has the core) and place it in a big pot/dish in lukewarm water (3-4 l) ideally for at least 1 hour ahead since this is very salty so it needs some time to desalt. Don’t worry if you cannot leave it for so long - leave it the longest you can. Just open it nicely so that all leaves are individually loose in the water. See recipe notes about the cabbage types*
- Cut each cabbage leaf into two by the thick vein found in the middle of each leaf. Cut out the middle thick vein. It makes it a lot easier to handle and roll.
Make the cabbage roll mixture
- I always prepare the vegetable and rice mixture immediately after resolving the cabbage since the mixture needs some time to cool. Peel and wash the carrot, wash the courgette, and grate both on the bigger hole grater.
- Finely chop the onions and the leek. Place them in a pan over medium heat, add some salt, and soften with a dash of water or oil if you prefer. I don’t use any oil since the meat has all that’s needed and plenty more to add to the dish overall but feel free to use some olive oil if you wish. Cook for 3 minutes covered until onions become translucent.
- Add the rice, cook for 1 minute, and then immediately add the grated courgette and carrot, half of the thyme, and two bay leaves that you can break into two. Try not breaking them into smaller pieces as they will need to be picked/fished out at the end of the cooking, just before mixing with the meat. Cook for a further 3 mins.
- Add 1 can of chopped tomato or tomato juice (even a cream of tomato soup can if you’d like) and allow this to start boiling. Turn the heat off and set aside for a little while until it cools. ⚠️Tip: My mum told me to never mix the hot mixture with the meat as the meat will get spoiled. I’m stuck with this idea in my head- if you know otherwise... just do as you know.
- In a large bowl add the ground/minced meat, the smoked bacon, very little salt, pepper, chopped parsley, dill, and the rice and vegetable mixture once this has cooled. Mix well until it becomes homogeneous.
Making the sarmale
- Let’s get rolling these beauties. Place about 1 ½ tablespoon of meat mixture on a tailored cabbage leaf. Fold in the sides and roll. Tuck in the side ends. Repeat until you finish the mixture.
- Place all rolled-up cabbage rolls into the pot or dish you desire to cook them. Place some herbs like thyme, lovage, and a couple of broken bay leaves in between along with the smoked pork or beef ribs.
Cooking sarmale in Instant Pot
- Set up the pot manually for 30-40 min and set the pressure knob on closed so that the pressure will be contained rather than released. They’re ready when the pressure cooker says it’s finished. I occasionally cook them further with taking the lid off and set to cook for a further 15 -20 min just to reduce the juice if too much or too watery. This operation has to be done super carefully and you should only attempt to open the lid once the pressure inside the cooker has gone so needs to be left for a while or the pressure released manually by opening the top knob until no more steam comes out so all that whistling ended.
- Serve as desired. See serving suggestions above.
wendy says
This recipe for sarmale is stunning! I LOVED the smoked bits addition - I only has bacon but boy!!! these were incredible. Thank you so much for sharing this wonderful recipe ramona!
Helen at the Lazy Gastronome says
These reminded me of my grandma's cabbage rolls. A perfect comfort food!
Julia says
WOW. These were so flavorful! They remind me of a cabbage roll dish I use to eat in China, but completely different flavors and spices.
Keri says
I love to make cabbage rolls. There's something so satisfying about it. These fillings look delicious. Thank you for the great recipe.
Mary says
These are the cabbage rolls for people who don't think they like cabbage rolls. They are meaty for sure and have such delicious flavor. Leeks are underappreciated I think.
Tina says
Love the tip about freezing the cabbage! These look amazing and I can't wait to try them.
Talaia says
Wow, these looks so yummy! I bet they'd be good with a chutney too!
Naiby says
Making cabbage rolls is so fun! I like to change it up a little to keep them interesting. But sometimes, I lack inspiration for the filling. your recipe inspires me to make a different version.
Tammy says
It's been such a long time since I've made cabbage rolls. They are worth every bit of effort. Such a delicious and comforting dish!
Aya says
I'm a huge fan of cabbage as my mother used to make it a lot when I was a kid and stuff it with rice. Your recipe is unique and intriguing; I would love to try it. Can I possibly substitute pork chops and pork with lamb chops and minced lamb as I don't eat pork? Thank you in advance!
Ramona says
Oh, absolutely! That will work amazingly. I would mix a lean beef with lamb though as just lamb might become a little too fatty but that is not an issue for everyone 😉
Dennis Littley says
my wife is Polish and she loved your cabbage rolls! They reminded her of her mom's recipe.
Ramona says
Oh, how nice! I am so glad you liked my recipe dear Dennis!
Veronika says
Cabbage rolls are one of my favorites! Made this recipe yesterday and is was perfect!
Healing Tomato says
These rolls are such a hearty and easy recipe to make. They are the perfect dinner for a busy weeknight.
Lauren Michael Harris says
I made this recipe after having cabbage rolls at a family members house that I really enjoyed. These were even better! I love the addition of bacon!
Healing Tomato says
This rolls look so very interesting. I think cabbage rolls are very delicious when stuffed with rice. You make it so easy to make.
Kayla DiMaggio says
These cabbage rolls are so delicious! Perfect easy dinner for a cold day!
Liz says
These sound like a great main dish, side dish, or an appetizer! I have these on my list to give a try! Sound delicious!
Marta says
I stopped making cabbage rolls after my mom died because they were her signature dish. I don't know why but I felt compelled to make your recipe for Sunday's dinner and it brought back a flood of happy emotions. They were so delicious and flavorful.
Ramona says
Awee, Thank you so much dear Marta! Your comment makes my recipe so much more extra special. I am so sorry to hear of your loss but so glad you have found the strength to give the cabbage rolls a try to bring back all the good memories. I am sure your mom would be very happy and proud 😉
Tammy says
This sounds so good. My mom used to make stuffed cabbages around the holidays...so delicious and hearty! Love this recipe!
Veronika says
My mom used to make a similar cabbage rolls when I was a child. They are so delicious, I would eat them right now!
Jenny says
These cabbage rolls were so flavorful. I usually make them with an egg-lemon sauce, so your recipe was a delightful change for us. We all loved the rolls and will make them again. Thanks so much!
Beth says
Haha, the first time I made cabbage rolls I was trying to duplicate some we had in a German restaurant - of course I used the wrong cabbage, so enjoyed your tips about what you have found works. I want to try the soured cabbage version, yum.
Mama Maggie's Kitchen says
Delish!! I could eat that Cabbage rolls today and tomorrow and the next day. lol. It looks sooo yummy!
Ben M says
While I have heard of cabbage rolls, I haven't heard of them referred to as sarmale, but you inspired me to make them! They are delicious. Thanks for sharing and I will be making these again.
Ramona says
Hi Ben,
It is an Eastern/Balkan/Mediterranean term and dish not known in the US or other parts of the world unless you do know it - cabbage rolls is the way it's known I'm most parts. I am so glad you did like them 😉
Colleen says
I love cabbage rolls and I've never had them with vegetables in the filling. Definitely going to try this recipe next time!
Ramona says
Thank you so much dear Colleen, you will like them I am 100% sure. Let me know if you made them how you liked them 😉
Sandhya Ramakrishnan says
Your cabbage rolls look so beautiful and perfect. I can never get mine to look like these. And I am with you about the experience part. The more we roll them, the more we get comfortable with it.
Ramona says
Thank you so much, Sandhya,
I am rolling sarmale since I was 13 or even younger (lol) I always enjoyed rolling them. Practice is the mother of learning for sure 😉 but ultimately, what matters the most it's how they taste and this recipe is that ultimate taste for sure 😉
Candice says
There is so much deliciousness packed into these cabbage rolls! I had never made them this way, and was blown away by all the flavors. Great recipe!
Ramona says
Thank you so much Candice, I am so, so happy you liked my cabbage rolls version 😉
Bernice Hill says
I have made many, many stuffed cabbage rolls but never with sour cabbage or a pressure cooker. I will have to try this with my next batch of cabbage rolls.
Ramona says
Thank you Bernice,
We love it with the sour cabbage it must be because it’s the way we’ve always had it. I assume it had to be this way at winter in particular since fresh cabbage wasn’t available. It remained this way.
I do make them with fresh cabbage but they are a lot more bland once you get to taste the sour ones. Even my kids are addicted to them this way where initially they did not like them. Oh, especially served with polenta and crème fraîche. Magnifique !!
Katherin says
amazing! I have never made cabbage rolls but these look and sound perfect = need to make these asap, thank you
Bobbi | Bobbi's Kozy Kitchen says
These look and sound amazing and I can have them on my low carb diet!
Ramona says
Absolutely Bobbi, they have only a little amount of rice, perfect for a low carbs diet, delicious too ??
Kim @ Three Olives Branch says
Such a great idea! The flavors work just perfectly together. All of the extra tips in the note are so helpful in making them come out perfectly!
Ali Hanson says
These are a tradition in my home as well. My Mom and Dad both make them. I have not tried yet but I do make a lazy version of them as a soup which is delicious! Your recipe looks great!
Beth says
These look so delicious! Funny, my son just came to visit us today with his friend from Romania! She says this is very good recipe!! I want her to make me some!
Ramona says
Thank you Beth! Hehe, a Romanian would know what a good recipe for good ‘sarmale’ is. Lol. I’m really glad she liked the recipe, you must get some made for you, no pressure towards your son's friend ?
Julie @ Running in a Skirt says
Cabbage is so underappreciated in the kitchen!! I love adding the meat and veggies to it like this. I'm sure it would be a hit at a family dinner.
Ramona says
Thank you Julie, you’re so right!
I somehow have a fixation for cabbage - I love cabbage a lot and my fridge always has cabbage in, I’m using all sorts and types in salads, casseroles stir fry it, you name it.
Alexandra Shunk says
I love stuffed cabbage! These look awesome and MOIST! I will keep this one in my pocket for the next time I make them!!
Ramona says
Thank you Alexandra, they are nice, nice nice so please do ??
Angelica Berrios says
This rolls just look so tasty! I eat them once, a long time ago at a family gathering. Thanks for all the tips to make them perfect!
Ramona says
Thanks Angelica, I’m so glad you liked the recipe ?
Mirlene says
I sometimes make cabbage rolls at home. It is always great comfort food. It is amazing how we manage to reduce the times of cooking certain meals from when our parents or grants used to cook. Looks delicious!
Ramona says
Thank you Mirlene,
That’s right, but I feel that we need to! Can you imagine cooking for hours and hours nowadays? I can’t - we’re soo much busier than our grandmas ?
Amanda Wren-Grimwood says
Ramona these look delicious and packed with flavour! My family would really love these so I must have a go.
Ramona says
Thank you so much Amanda, they really are packed with flavour and I am so sure your family would love those tremendously. Let me know if you make them and how everyone liked this hearthy dish.
Brian Jones says
I love this recipe, it is so common here in Eastern Hungary, every festival we go to have huge trays of the stuff... Not to mention it being on every restaurant menu. Such a great comforting treat!
Ramona says
Hi Brian and thank you so much for your comment.
Yes, in eastern europe these are a staple almost anywhere you go, Russia, Hungary, Romania, Bulgaria - I believe the whole lot makes those starting from Iran all the way to Scandinavia. A lot of countries make them in vine leaves too. Simply too good to miss those beauties, I agree. Have a wonderful weekend!
Corina Blum says
These sound delicious and bring back memories for me! I visited Romania about 20 years ago and had a wonderful time as well as eating some cabbage rolls very similar to these.
Ramona says
Hi Corina,
I am so glad to hear you have already tried them in Romania - waw! Great stuff, aren’t they?
Caroline says
These look like a delicious combination for a hearty meal.
Ramona says
Thank you so much Caroline, they do indeed, just yummy stuffed stuff 😉
Dawn - Girl Heart Food says
I really enjoy cabbage rolls, but don't have often enough. My grandmother makes them on occasion too and they are always a treat 🙂 These look so comforting and delicious!!
Ramona says
Hi Dawn, They are a real treat indeed - soo good and super healthy too - traditionally they were made with fatty meat but I never do- I use a lot of veggies and no oils at all. 😉
Amanda says
Great photos, Ramona! I would love to try and make a vegetarian version of this.
Ramona says
Hi Amanda,
Thank you so much for your kind comment, I really appreciate it. I make them vegetarian too with mushrooms as a substitute to meat - they are soooo delicious - absolutely divine. Quorn mince also works fab if you are using it - my mum actually uses soya mince when she turns the vegan mode on. 😉
Enjoy and let me know if you have made them, I’d be really happy to hear from you on how you found them.