Traditional Romanian Sarmale with Pork and Sauerkraut

Method

1. Blanch cabbage leaves in boiling water for 2 minutes, then drain and set aside.
2. In a bowl, mix ground pork, sauerkraut, onion, garlic, caraway seeds, salt, and pepper.
3. Lay a cabbage leaf flat, place a spoonful of the mixture in the center, roll tightly, and secure with a toothpick.
4. Arrange the rolled cabbage in a large pot, pour in beef broth, and bring to a boil.
5. Reduce heat, cover, and simmer for 1.5 to 2 hours until the cabbage is tender.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.