Stuffed cabbage

Ingredients for 6 servings:

• 1 white cabbage, pickled
• 150 g bacon (smoked bacon)
• 2 bay leaves
• 3 tbsp tomato paste
• 1 onion(s)
• 2 cloves garlic
• 600 g minced meat
• 1 egg(s)
• 4 tbsp rice
• 1 tsp paprika powder
• salt and pepper
• 1 onion(s)
• 2 tbsp flour
• 2 tbsp oil
• 1 tsp paprika powder
• 125 ml sour cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Sarmale (Romania)

Remove the leaves from the cabbage head and flatten the thick ribs. Set aside about 14-16 of the larger leaves for filling, then finely chop the remaining leaves. For the filling, finely chop the onion and roast it in oil. Mix the minced meat with the egg, rice, roasted onion, finely chopped garlic, paprika, salt, and pepper, and spread it over the cabbage leaves. First roll up the leaf, then fold it in at the sides. Place the finely chopped cabbage on the bottom of the pot. Layer the cabbage rolls on top. Add smoked bacon, tomato paste, and bay leaf. Cover with hot water and simmer for 1.5 hours. Fry the finely chopped onion in oil, sprinkle with flour, roast briefly, and add the paprika. Deglaze with cabbage stock, stir into the cabbage, and bring back to a boil. Serve with sour cream.