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Sarmale cu varza dulce (Cabbage Rolls)
Romanian Cabbage Rolls
1 large cabbage
1 3/4 lb. (750g) ground meat(pork and beef mixture is best)
4 large onions
2 Tbls. rice
1 bread slice
3 Tbls. lard
5-6 tomatoes or 1 Tbls. tomato sauce
chopped dill
1 qt. (1 liter) sauerkraut juice
sour cream


Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt, and finely chopped onion slightly fried in 2 Tbls. lard. Mix everything well.
Core the cabbage with a sharp thin knife and then blance it with borsh. Then, carefully, remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2-3 pieces. Then place a little meat in each cabbage piece and roll inside. The smaller the rolls are, the tastier they are.
Place a layer of rolls in a deep pan, then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping Tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.

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Preparation Time: Serves:
Recipe Origin: Romania
Submitted by:
Simona Georgescu

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