Sarmale

To prepare the sarmale, first clean and finely chop the onions with a knife 1, then combine the ground beef, veal, and pork in a bowl 2. Finely chop parsley and dill 3.

In a pan, sauté the onion with the seed oil for a few minutes 4, then add the rice 5 and cook for about 2 minutes. Now add the ground meat mix 6, mix well and cook for 20 minutes.

At the end of cooking, flavor with the chopped parsley and dill 7. Transfer everything to a bowl and let it cool completely at room temperature. Meanwhile, detach the largest leaves of the savoy cabbage, being careful not to break them, and set aside 8. Remove the central core 9.

Cut the rest of the savoy cabbage into julienne strips 10. Blanch the whole savoy cabbage leaves in boiling salted water for 5-8 minutes, then drain and immerse them in cold water 11. Meanwhile, cut the smoked bacon into strips about 1cm thick 12.

Drain the savoy cabbage leaves well, remove the central rib 13 and divide them into 3 parts 14. Place a teaspoon of filling in the center 15.

Fold one side inwards 16, then the bottom part 17 and then the other side 18.

Roll to close the rolls 19, then place them with the closure facing down on the bottom of a non-stick pan in which you have distributed the julienned savoy cabbage 20. Thus, form a first layer of rolls 21.

Add the strips of smoked bacon 22 and cover with a second layer of rolls. At this point, pour in the tomato passata 23 and the water 24; make sure the liquid completely covers the rolls.

Close with the lid 25 and cook over low heat for about 3 hours. Once cooked 26, gently plate the rolls and top with sour cream. Your sarmale are ready to be served 27!