Moldovan sarmale

Ingredients

Quantities for 8 servings.

• 1.5 kg Whole soured cabbage
• 700 g Minced pork
• 150 g Rice, uncooked
• 400 g Smoked ribs
• 3 piece Onions
• 500 ml Tomato juice
• 2 tbsp Dried dill
• 1 tbsp Thyme
• 80 ml Vegetable oil
• 250 ml Soured cream, to serve
• to taste Salt and pepper

Method

1. Take the head apart into leaves and pare down the thick rib at the base of each.
2. Fry the onion in oil until golden and cool it completely.
3. Mix the mince with the raw rice, onion, dill, thyme, salt and pepper.
4. Halve the larger leaves and roll parcels the size of a thumb.
5. Line the base of a pot with leaf trimmings and pieces of smoked rib.
6. Pack the sarmale in tight circles, laying ribs between every other layer.
7. Pour over tomato juice and water, cover with torn leaves and stew at 150 °C for three hours.