Recipe of Sarmale

Ingredients

• 1 large head of cabbage
• 500g ground pork
• 250g rice, uncooked
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup tomato juice
• 2 bay leaves
• Sour cream for serving

Directions

1. 1

   Prepare the Cabbage Leaves: Boil the whole cabbage in a large pot of water until the leaves are softened. Carefully peel off the leaves and set them aside.

2. 2

   Prepare the Filling: In a bowl, mix the ground pork, rice, chopped onion, minced garlic, tomato paste, thyme, paprika, salt, and pepper.

3. 3

   Assemble the Rolls: Take a cabbage leaf, place a spoonful of the filling in the center, and fold the sides over, rolling it into a tight cylinder. Repeat for all leaves.

4. 4

   Layer in a Pot: Line the bottom of a large pot with cabbage leaves. Place the rolls on top, layering them. Sprinkle with salt, pepper, and add bay leaves.

5. 5

   Cooking: Pour tomato juice over the rolls. Cover and simmer on low heat for 60-75 minutes, allowing the flavors to meld.

6. 6

   Serve: Once cooked, discard bay leaves, and serve the Sarmale hot with a dollop of sour cream.