Beef and duck cabbage rolls

Ingredients

• 500 gminced beef
• 500 gminced duck breast
• to tasteleaves from one fermented cabbage
• to tastethyme
• to tastesweet paprika
• 1 bunchparsley
• 200 grice
• 350 gtomato juice
• 1 tablespoontomato purée
• 3–4 tablespoonsoil
• ¼fermented cabbage, finely chopped
• 2 largeonions, finely chopped
• to tastebay leaves
• to tastewhole peppercorns
• to tastesalt
• to tasteground black pepper

Instructions

1. 1

   Prepare ingredients

   Prepare the minced beef and duck breast, including the skin; finely chop the onions and parsley, and get the rice ready.

2. 2

   Soften onion

   If you like, cook the chopped onion briefly in oil until translucent.

3. 3

   Mix the filling

   In a large bowl, combine the beef and duck, washed rice, chopped onion, parsley, sweet paprika, thyme, salt and ground black pepper.

4. 4

   Prepare cabbage leaves

   Separate the fermented cabbage leaves and cut them into pieces suitable for rolling, trimming away any thick ribs.

5. 5

   Roll the cabbage

   Place a small amount of filling at one end of a cabbage leaf, roll it tightly and tuck the edges in.

6. 6

   Chop base cabbage

   Finely chop a quarter of a fermented cabbage for the base of the pot.

7. 7

   Layer the pot

   In a clay pot if available, or another oven-safe pan, spread a layer of chopped cabbage over the bottom with peppercorns and bay leaves.

8. 8

   Arrange the rolls

   Place the cabbage rolls in the pot in circular layers.

9. 9

   Add tomato layers

   Between the layers and over the top, add the remaining chopped cabbage, tomato juice mixed with tomato purée, and a little oil.

10. 10

    Add water

    Pour in enough water to cover the cabbage rolls.

11. 11

    Cook slowly

    Cook on the hob over low heat or in the oven for about 2 hours, adding more water if the level drops.

12. 12

    Serve warm

    Serve the cabbage rolls warm with sour cream, hot pepper and polenta.

What are Romanian cabbage rolls?

Known in Romania as sarmale, these are rolls of fermented cabbage filled with a seasoned mixture, commonly including meat and rice. They are cooked slowly in a pot with cabbage and tomato.

This version combines beef and duck, with duck skin included in the preparation. The tangy cabbage and long, gentle cooking bring the filling and tomato together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 68 calories, 4g protein, 5g carbs, 3g fat.

Rice supplies most of the carbohydrate, while the beef and duck provide protein. Duck skin and the added oil contribute fat; serve with vegetables alongside and adjust the amount of polenta or sour cream to suit the meal.

Choosing the filling ingredients

Beef and duck: the two meats form the savoury base of the filling. The recipe specifies duck breast with the skin, so include it when preparing the meat.

Rice and herbs: washed rice goes into the filling with parsley, thyme and sweet paprika. Season with salt and ground pepper to taste.

Preparing the cabbage leaves

Leaf size: cut the separated leaves into pieces that are manageable for rolling. Remove thick ribs so they do not make the rolls difficult to fold.

Tight rolls: use a small amount of filling and tuck the edges in as you roll. This helps the filling stay enclosed as the rolls cook.

Building the pot

Cabbage base: chopped fermented cabbage, peppercorns and bay leaves line the bottom of the pot. This creates a bed for the rolls.

Tomato layers: arrange the rolls in circular layers, adding chopped cabbage and the tomato juice mixed with tomato purée between layers and on top. Add enough water to cover everything.

Slow cooking and doneness

Low heat: cook the rolls gently on the hob or in the oven for about 2 hours, as directed. Keep an eye on the liquid and top it up with water if it falls below the rolls.

Ready to serve: the cabbage should be tender and the filling cooked through. Let the pot settle briefly before serving so the rolls are easier to lift intact.

What to serve alongside

Traditional sides: serve the rolls warm with sour cream, hot pepper and polenta, as suggested in the recipe.

For a simpler plate, choose one accompaniment and add a fresh salad or other vegetables alongside.

Recipe notes & tips

• Wash the rice before mixing it into the filling.
• Trim thick cabbage ribs to make the leaves easier to roll.
• Keep the rolls compact and tuck in the ends to help contain the filling.
• Use a pot that can be covered and cooked safely on the hob or in the oven.
• Check the liquid during cooking and add water if it drops below the rolls.
• Serve with hot pepper on the side so everyone can adjust the heat.

Variations

• More herbs: add extra parsley to the filling for a greener, more herbal flavour.
• Gentler seasoning: reduce the ground pepper and serve hot pepper separately.
• Tomato-forward: mix additional tomato juice with the purée for a more pronounced tomato layer.
• Hob method: cook the covered pot over low heat, checking periodically that it is not drying out.
• Oven method: use an oven-safe pot and cook the rolls gently for the stated time.

Common mistakes to avoid

• Overfilling leaves: use a small amount of mixture so you can roll and tuck the cabbage securely.
• Leaving thick ribs: trim the tough centre portions so the leaves fold more easily.
• Cooking too fast: keep the heat low to avoid scorching the bottom of the pot.
• Letting the liquid drop: check during cooking and add water if needed to keep the rolls covered.
• Skipping the base layer: spread chopped cabbage over the bottom before adding the rolls.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3–4 days. Reheat in a covered pan with a splash of water until hot throughout.

Frequently asked questions