Sarmale

Ingredients

• 1 large jar preserved sauerkraut leaves (or 1 head cabbage, fermented or blanched)
• 1 lb ground pork
• 1/2 lb ground beef
• 1/2 cup rice
• 1 onion, finely diced
• 2 tbsp chopped dill
• 1 tsp dried thyme
• Salt and black pepper
• 1/2 lb smoked bacon or ham hock
• 2 cups sauerkraut, extra for layering
• 2 tbsp tomato paste
• 2 bay leaves

Instructions

1. 1Separate the cabbage leaves and trim the thick center ribs.
2. 2Mix ground pork, ground beef, rice, onion, dill, thyme, salt, and pepper for the filling.
3. 3Place a spoonful of filling near the base of each leaf, fold in the sides, and roll up tightly into small bundles.
4. 4Line the bottom of a large pot with extra sauerkraut and pieces of smoked bacon.
5. 5Pack the rolls tightly into the pot in layers, tucking bay leaves between layers and topping with more sauerkraut.
6. 6Whisk tomato paste into enough water to cover the rolls and pour it in.
7. 7Cover and simmer very gently for 2 to 2 1/2 hours, until the cabbage is tender and the flavors have melded.
8. 8Serve hot with polenta (mămăligă) and sour cream.

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