Sarmale (Romanian Stuffed Cabbage Rolls)

Ingredients

For 6 portions

• 🥩 600g pork, ground or patty
• 🍚 120g white rice (dry)
• 🧅 2 medium onions
• 🏺 2 Tbsp sunflower oil
• 🥫 2 Tbsp tomato paste
• 🫑 2 Tsp paprika
• 🌿 1 Tsp thyme
• 🌿 10g dill
• 🧂 1.5 Tsp salt
• 🌿 1 Tsp black pepper
• 🥬 1,000g green cabbage
• 🥬 500g sauerkraut
• 🥓 150g smoked bacon
• 🥫 400g canned tomatoes
• 🌿 3 leaves bay leaf
• 🥤 800ml tap water
• 🥛 200ml sour cream

Method

1. Cut out the core of the cabbage and lower it into a large pan of boiling salted water. Peel off the leaves as they soften, about 2–3 minutes each, until you have 18–20. Cut out the thick central rib from each.
2. Fry the finely chopped onions in the oil for 8 minutes until soft. Stir in the rinsed rice, tomato paste and paprika for 2 minutes, then cool.
3. Mix the pork mince with the onion and rice, the thyme, half the chopped dill, the salt and the pepper.
4. Put a heaped tablespoon of filling near the base of each leaf, fold in the sides and roll up firmly. Rolls the size of a thumb are traditional.
5. Heat the oven to 160°C (140°C fan). Spread half the sauerkraut, rinsed if very sour, and the chopped leftover cabbage over the base of a large casserole. Pack the rolls tightly on top in layers, tucking the diced bacon and bay leaves between them.
6. Cover with the remaining sauerkraut. Mix the crushed tinned tomatoes with the water and pour over until the rolls are just covered.
7. Cover and bake for 2½–3 hours, until the cabbage is very soft. Rest for 15 minutes, then serve with the sour cream and the remaining dill.