Sarmale

Ingredients

• 1 large jar pickled cabbage leaves, separated
• 500g ground pork
• 1 cup rice
• 1 onion, finely chopped
• 2 carrots, grated
• 2 tbsp tomato paste
• 1 tsp dried dill
• 1 tsp dried thyme
• 500ml tomato juice or broth
• Bay leaves and smoked bacon, for layering

Instructions

1. 1Rinse the rice and mix with the ground pork, onion, carrots, tomato paste, dill, thyme, salt and pepper.
2. 2Lay out a pickled cabbage leaf, place a spoonful of filling near one edge, and roll tightly, tucking in the sides.
3. 3Repeat with the remaining leaves and filling.
4. 4Line the bottom of a large pot with a few extra cabbage leaves and pieces of smoked bacon.
5. 5Arrange the cabbage rolls tightly in layers in the pot, adding bay leaves between layers.
6. 6Pour the tomato juice or broth over the rolls until mostly submerged.
7. 7Cover and simmer gently on low heat for about 2 hours, or bake covered in the oven at 160°C (325°F), until the rolls are tender and infused with flavor.
8. 8Serve hot with sour cream and mămăligă.

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