Romanian Sarmale in Sour Cabbage with Smoked Bacon

What you need

• 1 head of sour cabbage, whole fermented head, about 2 kg (4 1/2 lb)
• 2 tbsp sunflower oil
• 2 onions, finely chopped
• 150 g (3/4 cup) white rice, short or medium grain, rinsed
• 600 g (1 1/3 lb) ground pork
• 400 g (14 oz) ground beef
• 2 tbsp tomato paste
• 3 tbsp dill, chopped
• 1 tsp dried thyme
• 2 tsp sweet paprika
• 2 tsp salt, adjust to the saltiness of the cabbage
• 1 tsp black pepper, freshly ground
• 200 g (7 oz) smoked bacon, cut into thin strips
• 3 bay leaves
• 500 ml (2 cups) tomato juice
• sour cream, for serving

Method

Restated from the original video

1. 1

   Separate the leaves of the cabbage carefully. Taste one; if very salty, soak the leaves in cold water for 30 min, then drain.

2. 2

   Shave down the thick rib on the back of each large leaf. Cut very large leaves in half along the rib so each piece is about the size of a palm.

3. 3

   Finely shred the small inner leaves and any torn pieces and set them aside for layering.

4. 4

   Heat the oil in a frying pan over medium heat and cook the onions until soft and translucent, 8-10 min.

5. 5

   Stir in the rice and tomato paste and cook for 2 min, then take the pan off the heat and let it cool.

6. 6

   In a large bowl, combine the pork, beef, onion mixture, dill, thyme, paprika, salt and pepper. Mix well with your hands.

7. 7

   Put a heaped tablespoon of filling near the stem end of a leaf. Roll it up once, fold in both sides, then roll it tightly to the end. Repeat with the rest.

8. 8

   Scatter half the shredded cabbage and half the bacon over the bottom of a large heavy pot.

9. 9

   Pack the rolls in snug layers, seam side down, tucking the bay leaves and remaining bacon between the layers.

10. 10

    Cover with the rest of the shredded cabbage. Pour over the tomato juice, then add enough water to just cover the rolls.

11. 11

    Weigh the rolls down with an upturned heatproof plate so they keep their shape.

12. 12

    Bring to a boil, then lower the heat, cover and simmer very gently for 2-2.5 hours. Top up with hot water if the level drops below the rolls.

13. 13

    Check one roll: the rice should be tender and the meat cooked through. Leave the pot to stand off the heat for 10 min.

14. 14

    Serve the sarmale hot with the cooking juices spooned over and sour cream on the side.

Imported from cookprimalgourmet.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.