Traditional Romanian Sarmale - Sarmalute in Pickled Cabbage Leaves + VIDEO

Ingredients

• 500 g pork, ground (fattier cut)
• 1 medium onion, chopped
• 50 g rice
• 1 tablespoon oil
• salt
• pepper
• dried thyme
• sweet paprika
• 2 medium pickled cabbages (for selecting nice leaves)
• 2 tablespoons oil
• 1 chopped onion
• sprigs of dried thyme
• 1 bay leaf (optional)
• 250 g raw pork belly (with rind)
• 250 g smoked meat (ribs, kaiser, shank, or fresh smoked sausage)
• 500 ml thick tomato juice (passata or thick bulion)
• 500 ml pickled cabbage brine
• water (as needed)
• sour cream
• hot peppers
• mămăligă (polenta) or bread

Instructions

1. Prepare the filling: Finely chop one onion and sauté it in a small pot with a tablespoon of oil and a pinch of salt until translucent. Add the raw rice and sauté for 2 more minutes over low heat, stirring constantly. Remove from heat and let it cool.
2. In a deep bowl, combine the ground pork with the cooled rice and onion mixture. Season generously with salt, freshly ground black pepper, and dried thyme. Add 2 tablespoons of sweet paprika for flavor and color.
3. Knead the mixture well with your hands until it's homogeneous. Do not add eggs, as this is not necessary for binding.
4. Prepare the cabbage leaves: Remove the thick cores from the pickled cabbage leaves. If the leaves are too sour or salty, rinse them quickly with cold water.
5. Assemble the sarmale: Place a spoonful of filling on each prepared cabbage leaf and roll it up, tucking in the sides to create a neat parcel. Aim for a size of about 7-8 cm in length and 3.5 cm in diameter.
6. Layer the pot: In a ceramic pot or Dutch oven, spread a layer of chopped pickled cabbage (including the removed cores) on the bottom. Add a chopped onion, 2 sprigs of thyme, and 2 tablespoons of oil.
7. Arrange a layer of raw pork belly and smoked meat pieces. Then, place a layer of sarmale, filling any gaps with more meat. Continue layering sarmale and meat until the pot is about 3 cm from the rim. Do not pack too tightly, as the rice will expand.
8. Top with another layer of chopped cabbage and thyme sprigs. If desired, add a bay leaf.
9. Pour in the thick tomato juice and the pickled cabbage brine, diluted with a little water if needed. The liquid should cover the sarmale. Ensure there is enough liquid as the rice will absorb it.
10. Cook the sarmale: Cover the pot with a lid. If using a stove, simmer over medium-low heat for approximately 1.5 to 2 hours. If using an oven, bake at 180°C (350°F) for 30 minutes, then reduce the temperature to 150°C (300°F) for another 2.5 hours. Check and replenish the liquid as needed during cooking.
11. Optional browning: For the last 30 minutes of oven cooking, remove the lid and increase the temperature to 180°C (350°F) to brown the sarmale, being careful not to burn them.
12. Resting and serving: Let the sarmale rest for 1-2 hours after cooking. Serve hot, accompanied by sour cream, hot peppers, mămăligă (polenta), or crusty bread.