Sarma

Ingredients

• 1 whole soured cabbage head, about 1.5 kg, or 24 jarred sour cabbage leaves
• 600 g minced pork
• 400 g minced beef
• 150 g smoked bacon, finely diced
• 150 g medium-grain rice, rinsed
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp sweet paprika
• 1 tsp hot paprika
• 1 egg
• 500 g smoked pork ribs
• 300 g shredded sour cabbage
• 2 bay leaves
• 2 tbsp lard or oil
• 1 tbsp plain flour
• 1.2 litres water or light stock
• Salt and black pepper
• Soured cream, to serve

Before you cook

• Separate the sour cabbage leaves carefully and rinse them if they taste very salty
• Cut out the thick central rib from each leaf so it will roll without cracking
• Rinse the rice until the water runs clear
• Finely chop the onions, garlic and bacon

Steps

1. Warm 1 tablespoon of the lard in a frying pan over medium heat.
2. Cook the diced bacon for 4 minutes until its fat has run.
3. Add the chopped onion and cook for 8 minutes until soft and golden.
4. Stir in the garlic and cook for 1 minute.
5. Take the pan off the heat and stir in 1 tablespoon of the sweet paprika, letting the residual warmth bloom it without burning.
6. Scrape the onion mixture into a large bowl and let it cool for 10 minutes.
7. Add both minces, the rinsed rice, the egg, the hot paprika, a generous teaspoon of salt and plenty of black pepper.
8. Mix with your hands for 2 minutes until evenly combined but not compacted.
9. Lay a cabbage leaf on the board with the trimmed rib nearest you.
10. Place a heaped tablespoon of filling near the edge closest to you, leaving room at both ends.
11. Fold the sides in over the filling and roll the leaf away from you into a firm cylinder.
12. Tuck the loose end into the side of the roll with your finger so it cannot unravel.
13. Repeat with the remaining leaves and filling.
14. Scatter half the shredded sour cabbage across the base of a wide heavy pot.
15. Pack the rolls into the pot seam side down in tight circles, tucking pieces of smoked rib between the layers.
16. Cover the top with the remaining shredded cabbage and lay the bay leaves on top.
17. Pour in enough water to come just level with the top layer of rolls.
18. Set a heatproof plate upside down on top of the rolls to stop them floating apart.
19. Bring the pot to a gentle boil, then turn the heat right down.
20. Simmer very slowly for 3 hours, topping up with hot water only if the liquid drops below the rolls.
21. Melt the remaining lard in a small pan and whisk in the flour to make a pale roux.
22. Take the roux off the heat, stir in the remaining sweet paprika, then loosen it with a ladleful of hot liquid from the pot.
23. Pour the roux back into the pot, tilting rather than stirring so the rolls stay whole.
24. Simmer for a final 30 minutes until the sauce has thickened and turned brick red.
25. Rest the pot off the heat for 20 minutes before serving with soured cream.