How to make Sarma (stuffed cabbage rolls)

Ingredients

• 1 whole head of soured (pickled) cabbage, or a jar of large sauerkraut leaves
• 500 g minced pork and beef, mixed
• 100 g short-grain rice, rinsed
• 1 large onion, finely chopped, and 2 tablespoons sunflower oil
• 1 teaspoon sweet paprika, salt and black pepper
• 200 g smoked pork ribs or smoked bacon, in pieces
• 1 bay leaf and about 1 litre of water

Method

1. Separate the cabbage leaves carefully. If they are very salty, rinse them in cold water. Cut out the thick part of each rib so the leaf rolls easily.
2. Soften the onion in the oil, let it cool, then mix it with the minced meat, rice, paprika, a little salt and pepper.
3. Put a heaped tablespoon of filling near the base of each leaf, fold in the sides and roll it up firmly.
4. Line a large heavy pot with a few spare leaves. Pack the rolls in tightly, tucking the smoked meat and bay leaf between them, and cover with chopped leftover cabbage.
5. Pour in water to just cover, put a plate on top to keep the rolls in place, cover and simmer very gently for about 3 hours. Check the meat is cooked through before serving with bread and sour cream.