Traditional Romanian Sarmale with Sour Cream and Polenta

Method

1. Shred the cabbage and set aside.
2. In a bowl, mix ground beef, pork, onion, garlic, rice, salt, and pepper.
3. Roll the cabbage leaves around the meat mixture.
4. Place the rolls in a pot, add tomato sauce, and simmer for 1 hour.
5. In a separate pot, cook polenta with milk and butter until thick.
6. Serve the cabbage rolls with sour cream and polenta.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.