Sarmale – Romanian stuffed cabbage rolls

Traditional Romanian celebration dish with minced pork and rice-stuffed cabbage rolls braised in sauerkraut and tomato sauce. A Christmas and Easter staple.

• 1 large sauerkraut cabbage head
• 500 g minced pork
• 150 g long-grain rice
• 1 onion, finely diced
• 2 tbsp tomato purée
• 1 tsp marjoram
• 1 tsp thyme
• 200 g smoked bacon, chopped
• 400 g canned tomatoes
• Salt and pepper
• Sour cream for serving

Method

1. 1
   Carefully separate the sauerkraut leaves.
2. 2
   Mix pork mince with rice, onion, tomato purée and herbs. Season.
3. 3
   Roll the meat mixture in the cabbage leaves, tucking in the ends.
4. 4
   Line a pot with extra sauerkraut leaves and smoked bacon.
5. 5
   Layer the cabbage rolls in the pot with canned tomatoes.
6. 6
   Cover and simmer on low for 2–3 hours. Serve with sour cream and polenta.