Sinj Stuffed Cabbage Rolls (Sinjski arambaši) — Hand-Chopped Meat in Sour Cabbage

• 18fermented cabbage leaves (About 600 g drained; use whole sour-cabbage leaves, not fresh cabbage.)
• 400 gshredded sauerkraut (Drained but not squeezed completely dry.)
• 900 mlwater
• 2 leafbay leaves
• 200 gDalmatian pršut (Smoked dry-cured ham trimmings, cut into 4 cm lengths; avoid paper-thin slices.)
• 600 glean boneless beef chuck (Trim tough connective tissue; approximately 10% fat after trimming.)
• 200 gboneless pork shoulder (Trim thick exterior fat.)
• 100 gsmoked slab bacon (Rind removed; finely chop rather than using cooked bacon.)
• 1yellow onion (Medium, approximately 150 g peeled; finely chopped.)
• 3 clovegarlic (Approximately 9 g total; finely minced.)
• 15 glard
• 1egg (Large.)
• 1 tspfinely grated lemon zest
• 0.25 tspground cinnamon
• 0.13 tspground cloves
• 0.25 tspfreshly grated nutmeg
• 0.5 tspground black pepper

Instructions

1. 1

   Drain the fermented cabbage leaves and lay them flat on a board. Shave down each thick central rib with a small knife without cutting through the leaf, so it folds easily around the filling.

2. 2

   Heat the lard in a skillet over medium-low heat and cook the chopped onion for 8 minutes, stirring frequently, until softened but not browned. Add the garlic for the final 1 minute, then transfer the mixture to a bowl and cool for 10 minutes.

3. 3

   With a sharp knife, cut the beef and pork into approximately 4 mm dice, then chop across the pile until finely chopped but still visibly textured. Chop the bacon into approximately 3 mm dice; hand-chopping rather than grinding gives these rolls their characteristic filling.

4. 4

   Combine the beef, pork, bacon, cooled onion mixture, egg, lemon zest, cinnamon, cloves, nutmeg and black pepper. Mix thoroughly for 1 minute, then divide into 18 equal portions; do not add rice or extra salt, as the cabbage and cured meats already supply substantial seasoning.

5. 5

   Place one portion of filling near the stem end of each cabbage leaf. Fold the stem end over the meat, fold both sides inward and roll into a compact parcel without stretching the leaf.

6. 6

   Spread 200 g of the shredded sauerkraut across the base of a heavy 24 cm casserole and add the bay leaves. Arrange the rolls seam-side down in snug layers, distribute the pršut between them and cover with the remaining 200 g sauerkraut.

7. 7

   Pour in the 900 ml water and place a small heatproof plate upside down over the cabbage to keep the rolls submerged. Bring just to a simmer over medium heat, allowing approximately 12 minutes, then cover the casserole and reduce the heat to its lowest setting.

8. 8

   Simmer very gently for 170 minutes, until the cabbage is silky and the chopped meat is tender; the center of a roll should reach at least 74°C. Do not stir, and instead gently rock the pot every 45 minutes; if the upper cabbage becomes exposed, add boiling water in measured 100 ml increments.

9. 9

   Remove the casserole from the heat and let it stand, covered, for 10 minutes. Carefully lift out the hot plate, discard the bay leaves and serve three rolls per person with the cooked sauerkraut, pršut and a spoonful of the cooking liquid.