Romanian Sarmale (Sarmale) — Sour Cabbage Rolls with Pork and Rice

• 24fermented sour cabbage leaves (large whole leaves, rinsed if very salty)
• 500 gshredded fermented sour cabbage (from trimmings or jarred sauerkraut, drained)
• 700 gground pork shoulder
• 250 gground beef chuck
• 150 gshort-grain rice (rinsed and drained)
• 2yellow onions (finely chopped)
• 30 mlsunflower oil
• 60 gtomato paste
• 400 mltomato passata
• 450 gsmoked pork ribs (cut into serving-size sections)
• 2 tspdried thyme
• 2 tspsweet paprika
• 5 gfine sea salt (adjust only after considering the saltiness of the cabbage)
• 1.5 tspfreshly ground black pepper
• 3 leafbay leaves
• 8 sprigfresh dill
• 600 mlwater

Instructions

1. 1

   Separate 24 large sour cabbage leaves and trim the thick central rib from each leaf without cutting the leaf in half. Finely chop any torn leaves and trimmings, then combine them with the shredded sour cabbage for lining the pot.

2. 2

   Heat the sunflower oil in a skillet over medium heat and cook the chopped onions for 8 minutes, stirring often, until soft and translucent. Add the tomato paste and cook for 2 minutes more so it darkens slightly and loses its raw edge.

3. 3

   Transfer the onion mixture to a large bowl and let it cool for 10 minutes. Add the ground pork, ground beef, rinsed rice, thyme, paprika, salt, and black pepper, then mix gently with your hands until the filling is evenly seasoned but not compacted.

4. 4

   Place 1 cabbage leaf on a board with the cut rib end closest to you and spoon about 45 g of filling near the base. Fold the sides inward, roll tightly into a neat cylinder, and tuck in any loose edge so the roll holds during the long simmer.

5. 5

   Spread half of the shredded sour cabbage over the base of a heavy Dutch oven or clay pot. Add 2 bay leaves, half of the dill sprigs, and half of the smoked pork ribs, which will season the cabbage rolls from underneath.

6. 6

   Arrange the cabbage rolls seam-side down in snug concentric layers over the cabbage base. Tuck the remaining smoked pork ribs between the rolls, then cover the top with the remaining shredded sour cabbage, bay leaf, and dill sprigs.

7. 7

   Stir the tomato passata with 600 ml water and pour it evenly over the pot. The liquid should nearly cover the rolls, so press the top layer down gently with a spoon rather than adding excess liquid.

8. 8

   Bring the pot just to a simmer over medium heat, then reduce the heat to low and cover tightly. Cook for 2 hours and 30 minutes, checking every 45 minutes to ensure the liquid is gently bubbling and not boiling hard.

9. 9

   After the simmer, uncover the pot and cook for 20 to 30 minutes more to concentrate the sauce slightly. Let the sarmale rest off the heat for at least 30 minutes before serving, because the rice finishes absorbing juices and the rolls firm up.

10. 10

    Serve the sarmale hot, spooning some of the sour cabbage, tomato sauce, and pieces of smoked pork over each portion. Traditionally they are brought to the table with mamaliga, pickled hot peppers, and sour cream served separately.