Recipe Instructions:
Ingredients:
• 1 large cabbage head
• 1 lb ground pork (or a mixture of pork and beef)
• 1 cup rice, uncooked
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/2 cup tomato sauce
• Salt and pepper, to taste
• 2 cups sauerkraut, drained
• Sour cream, for serving
Instructions:
o Core the cabbage head and carefully remove the leaves one by one. Blanch the leaves in boiling water for a few minutes until softened. Drain and set aside.
o In a bowl, combine ground pork, rice, onion, garlic, dill, parsley, tomato sauce, salt, and pepper. Mix well.
o Place a spoonful of filling onto each cabbage leaf. Roll the leaf, tucking in the sides as you go, to form a tight roll.
o Line the bottom of a large pot with sauerkraut. Place the sarmale rolls on top, packing them tightly in layers. Cover with water or broth.
o Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the rice and meat are fully cooked and tender.
o Serve hot, topped with sour cream if desired. Sarmale is traditionally enjoyed as a comforting meal.
