Sarmale

Ingredients

• 1 large jar (about 2 lbs) whole pickled sour cabbage leaves, separated
• 1 lb ground pork
• 1/2 cup smoked bacon or smoked pork, finely diced
• 1/2 cup short-grain rice, uncooked
• 1 onion, finely chopped
• 2 tbsp oil
• 1 tbsp sweet paprika
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste
• 2 cups tomato juice or passata
• 2 bay leaves
• Sour cream, to serve

Before you cook

• Soak the sour cabbage leaves in a bowl of cold water for 15 minutes to draw out excess salt
• Drain the leaves, pat them dry, and trim the thick center rib from each so it folds easily
• Finely dice the smoked bacon and chop the onion, dill, and parsley

Steps

1. Heat the oil in a small pan over medium heat.
2. Sauté the chopped onion for 4 minutes until softened.
3. Let the onion cool for a few minutes.
4. Combine the ground pork, diced smoked bacon, uncooked rice, cooled onion, paprika, dill, parsley, salt, and pepper in a large bowl.
5. Mix the filling by hand until evenly combined.
6. Lay one cabbage leaf flat with the core end facing you.
7. Spoon about 2 tablespoons of filling onto the base of the leaf.
8. Fold the sides of the leaf inward over the filling.
9. Roll the leaf away from you into a tight, sealed cylinder.
10. Repeat rolling with the remaining leaves and filling.
11. Shred any leftover cabbage scraps and scatter them over the bottom of a large heavy pot.
12. Arrange the rolls seam-side down in tight layers in the pot.
13. Tuck the bay leaves between the layers of rolls.
14. Pour the tomato juice over the rolls and add enough water to just cover them.
15. Bring the pot to a gentle simmer over medium heat.
16. Cover the pot and reduce the heat to low.
17. Braise the rolls for 2 hours, checking occasionally that the liquid hasn't dried out.
18. Let the sarmale rest off the heat for 10 minutes before serving.
19. Serve hot with a dollop of sour cream on top.