How to Make Sarmale: Romanian Cabbage Rolls

🧂 Ingredients

• 54 Oz Sour Cabbage Leaves - jarred, drained, rinsed
• 2 lb Ground Pork
• 1 Yellow Onion - finely diced
• 1 Cup Basmati Rice - uncooked
• ¼ Cup Fresh Italian Parsley - chopped
• ¼ Cup Fresh Dill - chopped
• 2 teaspoon Dried Thyme
• ½ teaspoon Kosher Salt
• 4 Cups Tomato Juice
• 15 Slices Thick Cut Bacon- sliced into smaller pieces
• Sour Cream for Serving

Instructions

• 1 Add the Sour Cabbage leaves to a bowl of cold water and allow them to soak while
  prepping the remaining ingredients.
• 2 Mix the pork, onions, and rice with the herbs and spices.
• 3 Drain the water from the bowl of cabbage leaves and check to ensure the leaves
  aren't too large. If so, cut them in half. Also, cut out the largest rib part at
  the bottom of the leaves. This will help make them easier to roll.
• 4 Place about 2-3 tablespoons of the pork mixture in the center of a cabbage leaf
  and roll, folding the ends inside. Repeat until you either run out of filling or
  cabbage leaves.
• 5 Chop up any remaining cabbage leaves and lay them on the bottom of the Slow
  Cooker. Now, carefully place each Sarmale in the crockpot, stacking them as you
  go. Pour the tomato juice in, spread the sliced bacon evenly across the top, and
  put the lid on the slow cooker.
• 6 Cook your Sarmale for 4 hours on low or high for 8 hours. I Recommend planning
  for the 8 hours as I think the longer they cook, the more the flavors combine.

Nutrition Info