Sarmale cu Varza Acra #I

(Sour Stuffed Cabbage Rolls)

Romanian Cabbage Rolls

1. Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion.
2. Place in a bowl and mix with rice, dill, parsley, pepper, salt, and finely chopped onion slightly fried in 2 Tbsp. lard. Mix well.
3. Core the cabbage with a sharp thin knife and then blance it with borsh (sauerkraut juice) . Then, carefully, remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2-3 pieces.
4. Place a little meat in each cabbage piece and roll inside. The smaller the rolls are, the tastier they are.
5. Place a layer of rolls in a deep pan, then cover with a layer of sauerkraut, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce.
6. Add a heaping Tablespoon of lard, pour the borsh (sauerkraut juice) over the layered rolls. Sprinkle paprika over the roll mix.
7. Simmer on top of the range for 30 minutes.
8. Then place in a 325° F (165° C) oven until the liquid is reduced. Serve with sour cream.