Savory Sarma Rolls with a Creamy Sour Cream Sauce

1.Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Blanch for about 5-7 minutes until the leaves are pliable. Remove the cabbage and let it cool. Once cool, carefully peel off the leaves and set aside.

2.In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, thyme, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

3.Take a cabbage leaf and place about 2-3 tablespoons of the meat mixture at the base of the leaf. Fold the sides over the filling and roll it up tightly from the base to the tip. Repeat this process with the remaining leaves and filling.

4.Preheat your oven to 350°F (175°C).

5.In a large baking dish, spread a layer of sauerkraut on the bottom. Arrange the sarma rolls seam side down on top of the sauerkraut. Pour the beef broth over the rolls and cover the dish with aluminum foil.

6.Bake in the preheated oven for 1 hour.

7.While the sarma rolls are baking, prepare the creamy sour cream sauce. In a small bowl, mix together the sour cream, lemon juice, and fresh dill (if using). Set aside.

8.After 1 hour, remove the foil from the baking dish and bake for an additional 15 minutes to allow the tops to brown slightly.

9.Serve the sarma rolls hot, drizzled with the creamy sour cream sauce.