Traditional Romanian Sarmale with Polenta

Method

1. Blanch cabbage leaves in boiling water for 3-4 minutes, then cool and set aside.
2. In a bowl, mix ground beef, pork, rice, onion, garlic, paprika, caraway seeds, salt, and pepper.
3. Place a few tablespoons of the meat mixture on each cabbage leaf, roll tightly, and place in a pot.
4. Pour 2 cups of water into the pot, cover, and simmer for 1 hour.
5. While the sarmale cook, prepare polenta: bring 4 cups water to a boil, add polenta gradually while stirring, then cook for 10-15 minutes.
6. Stir in butter and cheese (if using), and serve with the sarmale.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.