Romanian Stuffed Cabbage Rolls

I decided to publish this recipe for two reasons:
1. One of my followers, Casie, suggested me a few months ago to publish some Romanian recipes.
2. This is one of the recipes that we do very often on Christmas.
I hope you’re going to find this recipe to be interesting and tasteful, so please tell me what do you think about it.

romanian cabbage rolls recipe


1 white cabbage
1 chopped onion
6 tablespoons olive oil
6 tablespoons tomato paste
50g raw rice
1/4 cup hot water
1 1/2 pounds ground pork
black pepper
dried basil flowers
dried thyme

How It’s Made?

Step 1: Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves.

Step 2: When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop any remaining cabbage and set aside.

Step 3: In a large skillet, saute chopped onion and rice in 1 tablespoon olive oil, stirring frequently, until onion is translucent. Add hot water, bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, cover and let stand 5 minutes or until rice has absorbed all the water. Let cool.

Step 4: Place pork in a large bowl. Add thyme, salt, pepper, and 2 tablespoons water. Mix completely but lightly so as not to toughen the meat.

Step 5: Place about 1/2 tablespoon of meat mixture on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.

Step 6: Add the cabbage rolls in a cooking pot with salted water and dried basil flowers. Place the pot over high heat and bring to a boil, lower heat to medium-low, cover and simmer about 20 minutes. Transfer to oven and cook for about two hours.

4 thoughts on “Romanian Stuffed Cabbage Rolls

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