Sarmale (Romanian Cabbage Rolls with Pork and Rice)
Tender cabbage leaves wrapped round herby pork and rice, then slow simmered in tomato and sauerkraut until soft and tangy.
- Time3 hr
- LevelMedium
- Costabout £1.83 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 438kcal
- 27.4gcarbs
- 9.2gof which sugars
- 26.8gfat
- 10.7gsaturates
- 21.7gprotein
- 4.5gfibre
- 4.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Cut the core out of the cabbage with a small sharp knife. Lower the whole cabbage into a large pan of boiling water, cover, and simmer for 8 minutes. Lift off the outer leaves with tongs as they soften and put the cabbage back if the inner ones are still stiff. You need 18 good leaves.
8 min - 2
Drain the leaves and shave the thick middle rib flat with a knife so they roll easily. Chop the leftover cabbage roughly.
- 3
Fry the onions in the oil for 8 minutes until soft and golden. Stir in the tomato purée and paprika for 1 minute, then leave to cool for 10 minutes.
8 min - 4
Mix the pork, rice, cooled onions, thyme, dill, salt and pepper with your hands. Put about 45 g of filling (a small golf ball) near the stem end of each leaf, fold in the sides and roll up snugly.
- 5
Scatter half the chopped cabbage and half the sauerkraut over the base of a large heavy casserole. Pack in the rolls seam side down, tuck in the bay leaves and cover with the rest of the cabbage and sauerkraut. Pour over the passata and water and set a small plate on top to stop the rolls unrolling.
- 6
Bring to a gentle simmer, cover and cook on a low heat for 2 hours, until the rice and cabbage are completely tender. Check once or twice that it is not catching and add a splash of water if it is.
120 min - 7
Leave to rest for 15 minutes. Serve the sarmale with a spoonful of soured cream, plus bread or polenta if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
