Sarmale (Romanian Cabbage Rolls)

🛒 Ingredients

• Sour Cabbage Head (fermented) 1500 g · 225 kcal
• Ground Pork (medium fat) 700 g · 1960 kcal
• Ground Beef (lean) 300 g · 450 kcal
• Short-grain Rice (uncooked) 150 g · 540 kcal
• Onions 200 g · 80 kcal
• Carrots 100 g · 41 kcal
• Tomato Paste 100 g · 80 kcal
• Smoked Bacon or Ribs 200 g · 600 kcal
• Vegetable Oil 30 g · 270 kcal
• Dried Thyme 5 g · 14 kcal
• Fresh Dill (chopped) 10 g · 4 kcal
• Black Pepper 2 g · 5 kcal
• Bay Leaves 3 g · 8 kcal
• Water or Broth 1000 g · 0 kcal

👨‍🍳 Instructions

1. Carefully separate the sour cabbage leaves; if too salty, rinse them briefly under cold water.
2. In a large bowl, combine ground pork, ground beef, uncooked rice, chopped onions, grated carrots, a tablespoon of tomato paste, dried thyme, black pepper, and fresh dill.
3. Lay out a cabbage leaf, place a spoonful of the meat mixture near the stem, fold in the sides, and roll tightly to form a sarmale.
4. Line the bottom of a large heavy-bottomed pot or Dutch oven with leftover chopped sour cabbage and slices of smoked bacon or ribs.
5. Arrange the sarmale tightly in layers on top of the cabbage and smoked meat, adding bay leaves between layers.
6. Pour in enough water or broth to cover the sarmale; bring to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until meat is tender.
7. Serve hot with a dollop of sour cream or Greek yogurt and a side of polenta.