Slow-Cooked Sarmale with Classic Polenta

Method

1. Soak cabbage leaves in cold water for 10 minutes, then blanch in boiling water for 3 minutes. Drain and set aside.
2. In a large bowl, combine beef, pork, rice, onion, garlic, paprika, caraway seeds, salt, and pepper.
3. Place a spoonful of the mixture in the center of each cabbage leaf, roll tightly, and place in a large pot.
4. Add 2 cups of water to the pot, cover, and simmer for 1 hour.
5. Meanwhile, make the polenta: in a saucepan, heat olive oil, add polenta gradually while stirring, then add broth and cook for 15-20 minutes.
6. Stir in Parmesan and serve alongside the sarmale.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.