Stuffed

Many housewives (especially the less experienced) have the impression that for sarmale you need a whole day and that the whole preparation process is very meticulous, but in fact it is not so difficult :)

The sauerkraut is carefully unwrapped sheet by sheet so as not to break. Remove the spines.

Each sheet can then be cut into 2 or 3 small sheets depending on the size we want. I usually make small to medium sarmales.

Put all the sheets on a plate, ready to be filled.

Mix the minced meat in a bowl with the rice, finely chopped onion, 150 g of tomato paste, 1/2 bunch of dill, thyme, paprika, ground pepper, salt. You can optionally add an egg, but the rice holds the composition quite well.

Prepare a large pan / pot in which we add 2-3 tablespoons of oil and a layer of finely chopped raw cabbage.

On one edge of the cabbage leaf place 1-2 tablespoons of the filling, roll the sheet in half, then pull the edges over the already formed wire and roll to the end (do not squeeze them too hard because the rice swells when boiling).

Another method is to roll the wire to the end, then insert the remaining ends of the cabbage with your finger inwards.

Both methods are equally effective.

Place the stuffed cabbage in a pot on several rows and layers. Between each layer we put chopped cabbage, tomato paste and smoked moss.

On top we place another layer of cabbage, bay leaves, peppercorns and tomato slices.

Put enough water in the pot to cover the cabbage rolls and let it boil (low heat) for 2 hours. After 2 hours, add another layer of tomatoes, chopped dill and put in the oven for 20 minutes.

Serve the cabbage rolls with cabbage, polenta, sour cream, hot peppers and tidal appetite! :)

I wish you great luck and lust!