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Crockpot Cabbage Rolls

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These traditional Romanian cabbage rolls (sarmale) combine sour cabbage leaves with a savory filling of ground pork and rice, slowly cooked in tomato juice for a tender, flavorful dish.
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Aisha
Updated on Fri, 17 Jan 2025 00:22:57 GMT
A serving of stuffed cabbage rolls with ground meat and rice, topped with herbs and accompanied by a dollop of sour cream in a savory tomato sauce. Pin it
A serving of stuffed cabbage rolls with ground meat and rice, topped with herbs and accompanied by a dollop of sour cream in a savory tomato sauce. | www.cookingflavor.com

Making these Romanian Cabbage Rolls brings back memories of my grandmother's kitchen filled with tangy aromas and warmth. My slow cooker version stays true to those traditional flavors while making the process so much easier. Every time I prepare these sarmale as we call them the scent of sour cabbage and rich tomato sauce fills my home with pure comfort.

Why Romanian Cabbage Rolls Stand Out

The magic of these rolls lies in that tangy sour cabbage it's completely different from fresh cabbage versions you might know. When layered with smoky bacon and slow cooked in tomato juice something incredible happens. That tender filling soaks up all the amazing flavors while the cabbage leaves become perfectly tender but still hold their shape.

Key Ingredients

  • Sour Cabbage: 1 large head, leaves separated
  • Ground Pork: 2 pounds
  • Rice: 1 cup, uncooked and rinsed
  • Onions: 2 large, finely diced
  • Garlic: 4 cloves, minced
  • Smoked Bacon: 1/2 pound, diced
  • Herbs: 2 tbsp each of fresh thyme and dill
  • Black Pepper: 1 tsp
  • Tomato Juice: 4 cups
  • Bay Leaves: 2–3 for layering

Preparing the Cabbage

Soak the Cabbage
Place sour cabbage leaves in cold water for 15–20 minutes to reduce saltiness, changing water halfway if needed.
Trim and Sort
Pat leaves dry, removing thick ribs. For large leaves, cut in half for easier rolling. Set aside smaller leaves for layering.
Blanch if Needed
If leaves are stiff, blanch in hot water for 1–2 minutes to soften. Save torn leaves to line the crockpot.
A plate of stuffed cabbage rolls covered in tomato sauce and garnished with parsley. Pin it
A plate of stuffed cabbage rolls covered in tomato sauce and garnished with parsley. | www.cookingflavor.com

Rolling the Cabbage Rolls

The key to perfect rolls is finding that sweet spot with the filling not too much or they'll burst while cooking not too little or they'll be disappointing. I've learned to fold the sides first then roll from the bottom up keeping everything nice and tight. It takes a little practice but soon you'll be rolling like a pro.

Layering and Cooking

I always start with those leftover cabbage pieces in the bottom of my slow cooker it prevents sticking and adds flavor. Then I nestle those rolls in nice and snug adding bits of smoky bacon between the layers. That tomato juice needs to cover everything it's what makes them so tender and delicious after their long slow cook.

Serving Suggestions

In my family we always serve these over creamy polenta the way it soaks up that rich sauce is heaven. A dollop of sour cream on top is absolute must and don't forget some crusty bread for soaking up every last bit of sauce. The contrast with tangy pickled vegetables on the side makes everything pop.

Storage and Make-Ahead Tips

These rolls actually taste better the next day after all the flavors have had time to meld together. I often make a big batch and freeze portions they reheat beautifully. Just remember to add a bit of tomato juice when warming them up to keep them moist and tender.

Final Thoughts

These cabbage rolls might take some time to prepare but they're worth every minute. It's not just about the amazing flavors it's about carrying on a beautiful tradition. Whether you're making them for a holiday feast or a cozy Sunday dinner they're guaranteed to fill your home with warmth and happy faces around the table.

A plate of stuffed cabbage rolls topped with herbs and accompanied by a dollop of sour cream, served in a rich tomato sauce. Pin it
A plate of stuffed cabbage rolls topped with herbs and accompanied by a dollop of sour cream, served in a rich tomato sauce. | www.cookingflavor.com

Frequently Asked Questions

→ What is sour cabbage and can I substitute it?
Sour cabbage is fermented cabbage leaves, similar to sauerkraut but whole leaves. You can use fresh cabbage, but it needs to be blanched or frozen first to make it pliable.
→ Can I freeze these cabbage rolls?
Yes, they freeze very well. Cool completely then freeze for up to 3 months. Thaw overnight in the fridge and reheat gently until heated through.
→ Why are my cabbage rolls falling apart?
Make sure to tuck the ends in well when rolling and don't overfill. The rice expands during cooking, so don't pack the filling too tight.
→ Can I use a different meat?
While traditional Romanian sarmale uses pork, you can use a mix of pork and beef, or all beef. The fat content in pork helps keep them moist.
→ Why is the cooking time so long?
The long, slow cooking time allows the cabbage to become very tender and the flavors to fully develop. This is key for authentic texture and taste.

Romanian Stuffed Cabbage

Traditional Romanian stuffed cabbage rolls made with sour cabbage leaves filled with ground pork and rice. Slow-cooked in tomato juice until tender.

Prep Time
30 Minutes
Cook Time
480 Minutes
Total Time
510 Minutes
By: Aicha

Category: Main Dishes

Difficulty: Difficult

Cuisine: Romanian

Yield: 30 Servings (30 cabbage rolls)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 2 pounds sour cabbage leaves.
02 2 pounds ground pork.
03 1/2 cup long grain rice, uncooked.
04 1 large onion, chopped or grated.
05 1/4 cup fresh dill, chopped.
06 2 tablespoons fresh parsley, chopped.
07 Salt and pepper to taste.
08 8 ounces bacon or other smoked meats.
09 4 cups tomato juice.

Instructions

Step 01

Soak sour cabbage leaves in cold water for few minutes to reduce saltiness. Drain water. Cut large leaves in half if making smaller rolls.

Step 02

In large bowl mix ground pork, rice, onion, dill, parsley, salt and pepper. Use hands to incorporate well. Use salt sparingly as cabbage is already salty.

Step 03

Fill each leaf with couple tablespoons of meat mixture and roll, tucking in the ends. Repeat with remaining meat and cabbage.

Step 04

Spread any leftover chopped cabbage on crockpot bottom. Arrange cabbage rolls in crockpot. Add smoked meat if using.

Step 05

Pour tomato juice over cabbage rolls. Cover and cook on low for 8 hours or high for 4 hours.

Step 06

Serve with polenta or mashed potatoes and optional sour cream on top.

Notes

  1. Can use fresh cabbage instead of sour - needs blanching or freezing first.
  2. Be careful with salt as sour cabbage is already salty.
  3. Can substitute tomato juice with diluted tomato sauce or crushed tomatoes.

Tools You'll Need

  • Slow cooker.
  • Large bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None common.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 190
  • Total Fat: 12 g
  • Total Carbohydrate: 8 g
  • Protein: 15 g