Sarmale

Method

Blanch the whole cabbage head in boiling salted water for 10 minutes until leaves soften, then carefully peel away the leaves and set aside, finely chopping any remaining core. Combine pork mince, beef mince, uncooked rice, onion, garlic, egg, salt and pepper in a bowl and mix thoroughly. Place 2 tablespoons of filling on each cabbage leaf, fold in the sides, and roll tightly from the bottom to form a parcel. Layer the chopped cabbage core and bacon pieces in a large heavy-bottomed pot, then arrange the rolls seam-side down in layers on top. Mix tinned tomatoes, tomato puree, and beef stock, then pour over the rolls and bring to a simmer. Cover and cook gently for 1 hour until the rice is tender and the sauce has thickened slightly. Serve warm with soured cream drizzled over the rolls.