Romanian Sarmale with Mushrooms

Method

1. Blanch cabbage leaves in boiling water until tender, then drain.
2. In a bowl, mix ground pork, rice, onion, garlic, caraway seeds, salt, pepper, and mushrooms.
3. Place a portion of the mixture in each cabbage leaf, roll tightly, and place in a pot.
4. Add water to cover, cover, and simmer for 1 hour.
5. Serve with sour cream and mustard.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.