Romanian Stuffed Cabbage (Sarmale)

Wash well the sour cabbage and tear off the leaves, if it is very salty and sour, leave it in a lot of cold water for about 2-3 hours, and change the water periodically.

Grind the meat (or buy minced meat), wash the rice and put it over the meat.

Peel and chop the onion and fry it in oil. Add it over the rice, then the pepper, salt, and 2-3 tablespoons of tomato puree.

Mix the whole composition well. Then add 150 ml of water and beat the meat filling well, to incorporate the water and to homogenize. The meat water will make the rice swell well before boiling, before the meat will cover it.

Cut the stalks into cabbage leaves, thinly portion the foil evenly to wrap the stuffing.

So I prepared the sheets for the stuffing.

Chop the cabbage stalks and leftover cabbage, which are left after you have portioned the leaves, finely chop them.

Cut medium pieces of bacon.

In a 4-5 l pot, put a layer of chopped cabbage, some bacon and 2-3 tablespoons of tomato puree.

Form the sarmales and arrange them over the layer of chopped cabbage, ribs and broth.

Over the layer of cabbage rolls again put a layer of chopped cabbage, ribs and tomato broth.

So continue to make the layers of sarmale and cabbage / ribs / broth until you fill the pot.

Pour enough boiling water to cover the last layer (This should be the layer of cabbage / ribs / broth) and bring to a boil.

Boil for 2 hours on low heat, then another hour on very low heat (to cook well).

Serve the sarmales with sour cream, along with the cabbage and ribs.

Good appetite!