Cabbage Leaves Stuffed With Pork
|Boneless lean pork||1 1⁄2 Pound, finely chopped / ground|
|Onions||2 , finely chopped|
|Unprocessed rice||2 Tablespoon (Raw)|
|Chopped fresh herbs||2 Tablespoon (Mixed Fresh Parsley, Dill And Thyme)|
|White bread slice||1 Large, soaked in water and squeezed dry (Homemade Type)|
|Cabbage leaves||24 (Fresh / Pickled)|
|Sauerkraut||1 Pound, drained and the juice reserved|
|Tomato puree||1 Tablespoon|
In a heavy skillet over low heat, cook the onions in the lard until they are soft but not colored.
Add the rice and stir until it is transparent.
Season this mixture with the chopped herbs and a little salt and pepper.
In a bowl, combine the onion mixture and the pork with the soaked bread, and work by hand until this stuffing is smooth, adding water if necessary to give it a creamy consistency.
Cut the hard center ribs out of the cabbage leaves.
To make each roll, spread a leaf out flat and place a little stuffing in the center.
Fold the edges over, then roll up the leaf tightly.
The real Moldavian sarmale are no thicker than 1 inch [2 1/2 cm.].
Line the bottom of a large glazed earthenware pot with a layer of sauerkraut.
Arrange a layer of the cabbage rolls close together on top.
Repeat these layers until all of the rolls are used up, ending with a sauerkraut layer.
Almost cover the rolls with the sauerkraut juice mixed with the pureed tomato.
If the sauerkraut juice is very salty, dilute it with water.
Over low heat, using a heat-diffusing pad if necessary, bring the mixture slowly to a simmer.
Cook for two hours, shaking the pot occasionally to prevent sticking.
Then cover the pot and place it in a 300° F. [150° C] oven for one to two more hours or until not more than 1 cup [1/4 liter] of liquid is left.