Stuffed Cabbage Rolls – Sarmale

Directions

1. First, test cabbage for saltiness. If overly salty, let them soak overnight in cold water. Trim each leaf and remove the spine, collect them on a plate.
2. Mix the ground pork with the salt, pepper, paprika and thyme.
3. In a sauté pan, heat the oil and add the finely diced onion. Sauté for about 10-12 minutes until the onion is translucent and soft, stirring often so it does not brown (you can add small amounts of water if you see it starting to brown). Add the rinsed rice and stir. Keep stirring for about 2-3 minutes until rice is well coated with the onion/oil mixture.
4. Take the slab bacon and slice it pretty thick (about width of your pinky). Set aside.
5. Add the onion/rice mixture to the ground pork mixture and now you’re ready to roll!!!
6. Lay the cabbage leaf flat in the palm of your hand, add a hefty tablespoon of the mixture; roll gently, taking care to seal the ends (like you would roll a tiny burrito). Place the rolls of cabbage in the pot (in which I have laid a “bed” of thinly sliced cabbage trimmings). For fun, I count the rolls every year, keep the number secret and then poll my family to get their guesses. The closest one to the real number wins! Most of the time, I actually forget the number or forget I am supposed to keep it a secret. Make your own tradition!!!
7. Once a layer is finished (I layer them in concentric circles), I toss some bacon on top and a few of the dry thyme branches. As the rolls will simmer, the bacon fat will release, making the rolls softer and even more tender. Continue rolling until finished or until bored – I typically get about 75-80 rolls out of 3lbs of meat but it all depends on how big or small you’re making them. Depending on who you ask, they’re ALWAYS too big or too small!!! This is not a game you win! You should leave a little space between them; the rice will absorb the liquid and grow in volume.
8. When all the rolls are done, top with more bacon, the rest of the cabbage trimmings, the bay leaves and gently start pouring the tomato sauce. You might have to give the pot a few shakes to get the sauce to filter all the way to the bottom. You will add a little bit of water (to barely reach the top of the last layer of rolls). Top with the leftover bacon. You want to have at least 2-3 inches at the top; as the rolls will come to a boil and start simmering, they will grow in volume.
9. Place the pot on the stove over medium-high heat. Once you reach a boil, turn the heat at its lowest and simmer covered about 2.5-3 hours at a minimum. You can also place the pot in the oven at 325F for 3 hours.
10. We serve this with a quick polenta (just salted water and corn meal), a dollop of sour cream and a hot chili…or however you like it.
11. Pofta Buna – bon appetite!!!