Sarmale

Ingredients12

• pickled cabbage leaves800 g
• ground pork500 g
• short-grain rice100 g
• onion2
• tomato paste2 tbsp
• fresh dill2 tbsp
• smoked bacon150 g
• vegetable oil2 tbsp
• salt1 tsp
• black pepper1 tsp
• bay leaves2
• water500 ml

Method

1. Rinse the pickled cabbage leaves and pat them dry. Trim any thick central veins so the leaves roll easily.
2. Finely chop the onion and cook it in the oil until soft. Mix it with the pork, uncooked rice, dill, salt, pepper, and half the tomato paste.
3. Place a spoonful of filling on each leaf, fold in the sides, and roll tightly into parcels.
4. Line a heavy pot with leftover cabbage and the bacon. Pack the rolls in snug layers.
5. Stir the remaining tomato paste into the water and pour it over the rolls until nearly covered. Add the bay leaves.
6. Cover and simmer gently for about 2 hours 30 minutes, until the cabbage is tender and the rice is cooked. Rest briefly before serving.