Cabbage Rolls with Smoked Pork and Sour Cream

Method

1. Blanch cabbage leaves in boiling water until tender.
2. In a bowl, mix ground pork, rice, onion, garlic, tomato paste, salt, and pepper.
3. Place a spoonful of the mixture in each cabbage leaf, roll tightly, and place in a pot.
4. Add water to the pot, cover, and simmer for 45 minutes.
5. While the sarmale cook, prepare the mămăligă by cooking polenta according to package instructions.
6. In a separate pan, sauté the smoked pork and hot peppers until tender.
7. Serve the sarmale with mămăligă, smoked meat, and a dollop of sour cream on top.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.