Sarmale (Romanian Cabbage Rolls)

Instructions

Heat olive oil in a pan and cook the onions and bacon until the onions turn transparent. Chop the parsley and stir it in near the end, then set the mixture aside to cool.

In a bowl, combine the ground pork with the cooled onion mixture, the dry rice, salt and pepper. Let the filling cool further, since cold meat is easier to handle.

Bring a very large pot of water to a boil, then lower it to a simmer. Cut several deep incisions around the stem of each cabbage, lower it into the water, cover, and steam until the cabbage turns bright green. Do the same with the second head.

As the cabbage steams, lift it out with a roasting fork and peel off the outer leaves, working from the stem end upward, then return the head to the water so new outer leaves can soften. Lay the leaves in a dish to cool. Keep the tough or very small inner leaves aside to chop and add to the roasting pan.

Sprinkle olive oil over the bottom of a very large roasting pan and line it with the outermost cabbage leaves. Once the remaining leaves are cool, cut out the tough part of each stem and slice along the incision so each leaf makes two wraps.

Spoon about 1 tbsp of filling into a wrap, fold in the sides, and roll it up lengthwise. Pack the rolls in lines in the pan, starting a new layer when the bottom is full, and scatter a few tablespoons of sauerkraut and some of the tomato sauce and juice between layers.

When all the rolls are made, cover them with the rest of the sauerkraut, tomato sauce and tomato juice. Add water until the liquid sits about an inch below the rim of the pan.

Cover and bake at 350°F for 3 to 4 hours. The meat should be cooked through, the liquid reduced and the rice tender; unroll one to check and put it back if it needs longer.

Serve the sarmale on their own or as a side dish, with sour cream or plain yogurt on top if you like.