Sarmale (Cabbage Rolls)

Preparing the Cabbage Leaves Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage, keeping them as intact as possible. Place the cabbage leaves in the boiling water and cook for about 5 minutes, or until tender. Remove the leaves and set aside to cool.

Preparing the Filling In a large bowl, combine the ground pork, ground beef, uncooked rice, finely chopped onion, minced garlic, tomato paste, smoked paprika, dried thyme, dried oregano, ground cinnamon, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.

Assembling the Cabbage Rolls Take a cooled cabbage leaf and place a spoonful of the filling mixture onto the center of the leaf. Roll the leaf over the filling, tucking in the sides as you go, to form a tight roll. Repeat with the remaining cabbage leaves and filling.

Cooking the Sarmale In a large pot, heat the vegetable oil over medium heat. Add the sauerkraut and cook for a few minutes to lightly brown. Arrange the stuffed cabbage rolls over the sauerkraut. Pour the broth over the rolls, making sure they are fully submerged. Cover the pot and simmer for about 2 to 3 hours, or until the cabbage rolls are tender and the flavors have melded together.

Serving the Sarmale Remove the sarmale from the pot and transfer them to a serving dish. Serve hot with a dollop of sour cream and garnish with fresh dill. Enjoy!