Sarmale

Ingredients

• 1 pcs Pickled Cabbage
• 300 g Ground Pork
• 60 g Long Grain Rice
• 1 pcs Onion
• 10 g Dill
• 1 tsp Thyme
• 1 tbsp Sunflower Oil
• 1.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 200 g Smoked Pork Ribs
• 150 g Sauerkraut
• 2 pcs Bay Leaves
• 1 tbsp Tomato Paste
• 400 ml Water
• 80 g Sour Cream

Method

1. Gently peel whole leaves from {pickled_cabbage}. Trim any thick rib so the leaves roll neatly without tearing, and finely chop the remaining cabbage for the pot base.
2. In a bowl, combine {ground_pork}, {long_grain_rice}, half the {onion}, half the {dill}, {thyme}, {kosher_salt}, and {black_pepper}. Mix until sticky and cohesive so the rolls hold their shape while braising.
3. Lay out {pickled_cabbage} leaves, place filling at the base of each, fold in the sides, and roll tightly. Keep the rolls compact so they stay sealed during the long braise.
4. Heat {sunflower_oil} in a Dutch oven over medium heat. Add the remaining {onion} with a pinch of {kosher_salt} and sweat until softened and translucent. Stir in {tomato_paste} and cook until darkened and fragrant, then spread in the chopped {pickled_cabbage}, nestle in {smoked_pork_ribs}, add the rolls seam-side down, top with {sauerkraut}, and tuck in {bay_leaves}. Pour in {water} to come nearly to the top layer.
5. Cover and braise in a low oven until the {pickled_cabbage} turns very tender, the {long_grain_rice} is fully cooked, and the broth tastes rounded and smoky. Check once midway and add a little {water} if the pot looks dry.
6. Let the pot rest briefly so the rolls settle, then serve hot with the remaining {dill} over the top and a spoon of {sour_cream} alongside for a cool, tangy finish.