How to make it
6 steps. Take it one step at a time.
Prepare the cabbage leaves
Prepare the cabbage leaves: Carefully separate the leaves from the sour cabbage head. Cut out the thick central vein from each leaf. If leaves are too large, cut them in half.
Sauté the onions
Sauté the onions in sunflower oil over medium heat until they become soft and translucent.
8 minCombine the minced pork, sautéed onions, rice, 1 tablespoon of tomato paste
In a large bowl, combine the minced pork, sautéed onions, rice, 1 tablespoon of tomato paste, chopped dill, thyme, salt, and black pepper. Mix thoroughly by hand until well incorporated.
Place about a tablespoon of the meat mixture
Place about a tablespoon of the meat mixture onto each cabbage leaf. Fold the sides inward and roll tightly to secure the filling.
Finely chop any leftover cabbage leaves
Finely chop any leftover cabbage leaves. Spread half of the chopped cabbage on the bottom of a large pot or Dutch oven. Arrange the rolls in layers, placing slices of smoked bacon and bay leaves between the layers.
Cover the top with the remaining chopped cabbage
Cover the top with the remaining chopped cabbage. Mix the water with the remaining 2 tablespoons of tomato paste and pour it over the sarmale until they are just covered. Simmer over low heat for 2 hours, or bake in the oven at 350°F (177°C) for the same duration.
2 hr
A little kitchen wisdom
Using a Dutch oven or a heavy clay pot yields the best results. If the sauerkraut is very salty, rinse the leaves in cold water before stuffing.
