Sarmale – Romanian cabbage rolls

Ingredients for 6 servings:

• 1 head of white cabbage, pickled
• 2 small onions
• 4 garlic cloves
• 6 bay leaves
• 1 kg minced pork
• 100 g rice
• n. B. Meat, optional
• 500 ml tomatoes, pureed or chopped
• salt and pepper
• Thyme, fresh or dried
• Dill, fresh or dried
• Savory, fresh or dried
• Paprika powder, sweet
• Caraway powder, optional

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

Remove the stalk from the sauerkraut head and soak each leaf individually in water. Wash the leaves several times. It’s best to soak them in water for at least 1-2 hours, changing the water several times. Then cut out the hard center of the leaves and chop them up, then halve the leaves. Mix the minced meat with uncooked rice, onions, garlic, salt, pepper, paprika, dill, savory, and thyme, and season. Then fill each leaf with about 1 tablespoon of the minced meat mixture and roll it up. Press the ends together to keep it closed. Don’t roll too tightly, as the rice will still swell. Place the chopped sauerkraut scraps in a large pot and scatter 3 bay leaves on top. Optionally, add meat or bacon. Then layer the cabbage rolls next to each other and on top of each other in the pot. Finally, scatter the remaining bay leaves on top and fill everything with water and tomatoes, until about 2-3 fingers’ width above the cabbage rolls. Season generously with salt, pepper, paprika, thyme, savory, and dill. Bring to a boil over high heat, then simmer uncovered and on low heat for 1.5-2 hours. The liquid should be relatively evaporated by the end. Serve with polenta and sour cream. Note from Chefkoch.de: The pickled white cabbage can be found in Turkish or Russian grocery stores.