Sarmale (Romanian Cabbage Rolls with Pork and Rice)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1 white cabbage
- 400 g pork mince
- 100 g long grain rice
- 1 onion
- 50 g smoked bacon lardons
- 400 g chopped tomatoes
- 1 bay leaves
Nutrition (per serving)
- Calories
- 424 kcal
- Protein
- 27.4 g
- Carbohydrate
- 38 g
- of which sugars
- 17.2 g
- Fat
- 17.4 g
- of which saturates
- 6.1 g
- Fibre
- 7.2 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in boiling water for 10 minutes until just tender, then drain.
- 2
Carefully remove 8 large outer leaves from the cabbage and blanch in boiling water for 3 minutes until pliable, then drain and pat dry.
- 3
Mix the pork mince, cooked rice, chopped onion and bacon lardons with a good pinch of salt and pepper. Spoon onto each cabbage leaf, fold in the sides and roll up into a parcel.
- 4
Heat the oven to 180C (160C fan, gas 4). Arrange the rolls seam-side down in a baking dish, pour over the chopped tomatoes and add the bay leaf.
- 5
Cover with foil and bake for 55-60 minutes until the pork is cooked through with no pink remaining.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.