Moldavian sarmales

Ingredients:

• 500g minced pork (or a mix of pork and beef)
• 1 large cabbage (sour or fresh)
• 100g rice
• 2 onions, finely chopped
• 1 carrot, grated
• 200ml tomato juice (or 2-3 tablespoons of tomato paste)
• Salt and pepper to taste
• 1 teaspoon paprika
• 2-3 bay leaves
• Dill and thyme (optional)
• Smoked bacon or ham (optional, for extra flavor)

Instructions:

1. Prepare the cabbage: If using fresh cabbage, blanch the leaves in boiling water until they are soft enough to roll. If using sour cabbage, rinse the leaves to remove excess salt.
2. Prepare the filling: In a large bowl, mix the minced meat, rice, chopped onions, grated carrot, salt, pepper, and paprika. Optionally, add some finely chopped dill and thyme.
3. Roll the sarmales: Take a cabbage leaf, place a spoonful of the meat mixture in the center, and roll it up, tucking in the sides to form a neat parcel. Repeat until all the filling is used.
4. Layer the sarmales: In a large pot, place a few cabbage leaves on the bottom to prevent sticking. Arrange the sarmales in layers, adding bay leaves and pieces of smoked bacon or ham between the layers if desired.
5. Cook the sarmales: Pour the tomato juice over the sarmales, adding enough water to cover them. Bring to a boil, then reduce the heat and simmer gently for 2-3 hours, until the cabbage is tender and the flavors have melded together.

Serving:

Serve the sarmales hot, with a dollop of sour cream and a slice of crusty bread. They are even better the next day, as the flavors continue to develop.