Cabbage-Wrapped Pork and Rice Rolls with Fermented Dough and Broth Simmer

Method

1. Shred the cabbage and set aside.
2. In a bowl, mix ground pork, cooked rice, onion, garlic, tomato paste, caraway seeds, salt, and pepper.
3. Prepare the fermented dough by combining active sourdough starter, salt, and flour until a smooth dough forms. Let it ferment for 24 hours at room temperature.
4. After fermentation, divide the dough into small portions and roll each into a thin circle.
5. Lay a cabbage leaf flat, place a spoonful of the pork and rice mixture in the center, wrap it in the dough, and secure with a toothpick.
6. In a large pot, arrange the wrapped cabbage in a single layer, add water or broth, and bring to a boil.
7. Reduce heat, cover, and simmer for 1.5 to 2 hours until the cabbage is tender.
8. Serve warm, optionally with sour cream or mashed potatoes.
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.