Traditional Georgian Sarmale with Creamy Sauce

Method

1. Blanch cabbage leaves in boiling water for 2 minutes
2. In a bowl, mix ground pork, rice, chopped onion, garlic, salt, and pepper
3. Place a spoonful of mixture in each cabbage leaf and roll tightly
4. Arrange in a pot, add 200ml water, cover, and simmer for 30 minutes
5. In a separate bowl, mix sour cream, vinegar, minced garlic, salt, and chopped herbs
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.