Traditional Romanian Platter

Method

1. Prepare sarmale: Cook ground pork with rice and cabbage, then wrap in cabbage leaves and simmer.
2. Make mămăligă: Cook cornmeal with water until thick, then serve warm.
3. Cook șnițel: Bread and fry pork cutlets until golden brown.
4. Prepare papanasi: Fry dough balls until golden, then serve with jam.
5. Assemble platter: Arrange all dishes on a large platter with a side of sour cream.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.