Cabbage Rolls with Pork mince…or “Sarmale”


Cabbage Rolls

This cabbage rolls recipe is cabbage leaves filled with pork mince and rice, coated in a tomato sauce and baked to perfection. A comfort food classic that's hearty, delicious and simple to make.

Prep Time35 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: romanian
Keyword: cabbage, cabbage rolls, rolls
Servings: 6 servings


  • 1 head green cabbage

  • 500 g pork mince
  • 2 small onions minced
  • 1/2 teaspoon dill
  • 3 tablespoon fresh parsley
  • 1 mug diced tomatoes 

  • salt and pepper, to taste
  • 1 mug uncooked rice

  • 1 egg
  • 1/2  mug tomato sauce or pasta sauce



  • Boil cabbage leaves about 2 minutes or until soft. Set aside to cool.

  • Preheat oven to 350⁰ C.

  • Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone.

  • Cook pork mince, onions, and seasonings until no pink remains. 

  • Drain any fat. Add in rice, diced tomatoes, 1/2 mug of tomato or pasta sauce, salt & pepper. Stir in egg. Spread a very thin layer of the tomato sauce in a pan.

  • Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Repeat with remaining cabbage.

  • Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.


For a better taste, serve with sour cream.


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