Romanian Sarmale with Pork, Rice, and Caraway

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. Lay a cabbage leaf flat, place a spoonful of the mixture in the center, roll it up, and secure with a toothpick.
4. In a large pot, arrange the rolled cabbage in a single layer, add water or broth, and bring to a boil.
5. Reduce heat, cover, and simmer for 1.5 to 2 hours until the cabbage is tender.
6. Serve warm, optionally with sour cream or mashed potatoes.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.