Sarmale: Romanian stuffed sour cabbage

Method

1. 1

   Preparing the cabbage

   Rinse the sour cabbage in cold water, then carefully separate the leaves. Cut out the larger, tough-veined parts so that the leaves are easier to roll.

   10 min
2. 2

   Making the filling

   Fry the finely chopped onion in the oil, then remove it from the heat and stir in the paprika. Add the minced pork, rinsed rice, salt and pepper, and mix thoroughly.

   15 min
3. 3

   Rolling

   Place a small portion of filling on a cabbage leaf, fold in the sides, then roll tightly. Repeat until all the rolls are made.

   25 min
4. 4

   Layering

   Line the base of a large pot with the bacon slices, then arrange the rolls tightly in layers, side by side. Tuck the bay leaf in between the layers.

   10 min
5. 5

   Cooking

   Pour in just enough water to cover the rolls, put the lid on, and let them simmer gently over a low heat until tender. The rolls will be ready in about two hours.

   120 min
6. 6

   Serving

   Serve warm with some of the cooking liquid and a spoonful of sour cream. Traditionally, polenta (mămăligă) is served alongside.