Meat-Stuffed Cabbage Rolls in Sauerkraut Leaves

Cabbage rolls in pickled cabbage leaves – one of the most beloved traditional Romanian dishes. Whether we prepare them for holidays, family meals, or simply because we miss the taste of childhood, cabbage rolls have a special place in our hearts. The hearty filling, carefully placed in sour cabbage leaves, is slowly simmered until the flavors blend. Sarmale are not just a dish – they are a symbol of Romanian hospitality and the joy of cooking for loved ones.

They are quite simple, made from the most common ingredients that we all use in various dishes, but the way they are cooked results in delicious, flavorful stuffed cabbage rolls that remind you how wonderful cooking can be when you do it with love.

• Finely chop the onion and add it to a hot pan with oil. Sauté the onion over low heat until it becomes transparent, then add the washed rice to the pan. Continue cooking for a few more minutes until the rice becomes translucent.
• In a large bowl, combine the minced pork and beef mixture, finely chopped smoked pork ribs, sautéed onions with rice, salt, pepper, and thyme. Mix all ingredients well until smooth.
• Unwrap the pickled cabbage leaves and wash them thoroughly to remove excess salt. If they are too salty, you can soak them in water for 2-3 hours. Cut the stems off the cabbage leaves and cut the thin parts into even pieces to wrap the stuffed cabbage rolls. Finely chop the remaining cabbage, as it will be needed to layer the stuffed cabbage rolls in the pot.
• Take a cabbage leaf and place a spoonful of filling at one end, then roll the leaf tightly starting from the end with the filling, tucking the sides inwards to seal the roll. Repeat until you have used up all the filling.
• Grease the bottom of a pot with oil, add a layer of chopped cabbage, then a layer of sliced pork ribs or smoked pork rinds.
• Arrange the stuffed cabbage rolls in layers, alternating with chopped cabbage and pieces of smoked meat, so that the last layer is chopped cabbage with bay leaves and sprigs of thyme. Then pour in the tomato broth to cover the stuffed cabbage rolls.
• Cover the pot with the stuffed cabbage rolls and turn on the stove to low heat for 3-4 hours until the cabbage becomes very soft. If the broth reduces too much, you can add hot water.
• Serve the aromatic stuffed cabbage rolls, enjoy your meal!