Traditional Romanian Sarmale with Pork and Cabbage

Method

1. Blanch cabbage leaves in boiling water for 2 minutes, then drain.
2. In a bowl, mix ground pork, cooked rice, chopped onion, minced garlic, salt, and pepper.
3. Place a cabbage leaf on a flat surface, add a spoonful of the pork-rice mixture, roll tightly, and secure with a toothpick.
4. Arrange the rolled cabbage in a pot, add sauerkraut, and pour in enough water to cover.
5. Bring to a boil, reduce heat, and simmer for 1.5 hours.
6. While the sarmale cook, prepare polenta by gradually adding it to boiling water, stirring constantly until thick.
7. Serve the sarmale with polenta and sauerkraut.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.