Sarmale

Ingredients

• 20 large leaves sauerkraut leavesSubstitute: fresh cabbage
• 500 g ground porkSubstitute: mixed pork and beef
• 150 g rice
• 2 large onions
• 150 g smoked baconSubstitute: smoked ribs
• 3 tbsp tomato paste
• 3 tbsp dill
• 200 ml sour creamSubstitute: smantana

Instructions

1. 1

   Rinse sauerkraut leaves if very salty. If using whole sauerkraut, carefully separate leaves.

2. 2

   Saute diced onions until translucent. Mix with ground pork, uncooked rice, dill, thyme, salt, pepper, and a little water.

3. 3

   Place a spoonful of filling on each leaf, tuck sides in, and roll tightly into compact parcels.

4. 4

   Line a heavy pot with shredded sauerkraut and strips of smoked bacon.

5. 5

   Pack sarmale tightly in layers, adding shredded sauerkraut between layers.

6. 6

   Mix tomato paste with water and pour over. The liquid should just cover the rolls.

7. 7

   Cover and cook in the oven at 160C for 3-4 hours until very tender. Serve with mamaliga (polenta) and thick sour cream.