Ingredients

• 1 head whole pickled white cabbage (varză murată)
• 1 kg minced pork
• 150 g short or medium grain white rice
• 2 large onions
• 2 tbsp lard
• 400 g smoked pork ribs or smoked bacon (afumătură)
• 2 tbsp tomato paste
• 500 ml tomato juice or passata (bulion)
• 1 bunch fresh dill
• 2 tsp dried thyme
• 2 tsp sweet paprika
• 1 tsp ground black pepper
• 4 leaves bay leaves
• 1 L water
• to taste salt
• 300 g sour cream (smântână)

Method

1. 01
   Desalt the cabbage Separate the pickled cabbage leaves carefully, taste one, and if it is very salty or sour, soak the leaves in a large bowl of cold water for thirty minutes, then drain.
2. 02
   Soften the onions Melt the lard in a frying pan over medium heat and cook the chopped onions, stirring often, until soft and golden, about eight minutes.
3. 03
   Toast the rice Add the rinsed rice to the onions and stir for two minutes until the grains look glossy, then take the pan off the heat and let it cool for ten minutes.
4. 04
   Mix the filling In a large bowl, combine the minced pork with the cooled onion and rice, the tomato paste, paprika, black pepper, one teaspoon of thyme, most of the chopped dill and a small pinch of salt, and knead with your hands until evenly mixed.
5. 05
   Trim the leaves Shave down the thick central rib of each cabbage leaf with a small knife, and cut very large leaves in half along the rib, so each piece is about the size of your palm.
6. 06
   Roll the sarmale Place a heaped tablespoon of filling near the base of a leaf, fold the bottom over it, fold in the sides, and roll up firmly, then tuck the loose end in with your finger. Repeat with the rest of the filling.
7. 07
   Line the pot Finely chop the torn and leftover cabbage leaves and spread half of them over the bottom of a large heavy pot, then scatter a third of the smoked pork on top.
8. 08
   Layer the rolls Arrange the rolls tightly side by side in layers, tucking the remaining smoked pork, bay leaves and the rest of the thyme between the layers, then cover the top with the remaining chopped cabbage.
9. 09
   Add the liquid Pour over the tomato juice, then add enough water to just cover the rolls, and press a heatproof plate on top to keep them from floating.
10. 10
    Bring to a simmer Set the pot over medium heat and bring it slowly to a gentle simmer, about fifteen minutes, while you heat the oven to one hundred sixty degrees Celsius.
11. 11
    Braise in the oven Cover the pot with its lid and braise in the oven for three hours, checking once halfway and adding a splash of hot water if the liquid has dropped below the rolls.
12. 12
    Rest and serve Let the pot rest off the heat for fifteen minutes, then serve the sarmale hot with some of the braising juices, mamaliga, the Romanian cornmeal porridge, a spoonful of sour cream and the remaining dill.