Sarmale cu Mămăligă

Shopping list

• 1 piece white cabbage — large, about 1.2 kg

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• 400 g minced pork

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• 80 g long-grain rice — uncooked

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• 1 piece onion — finely chopped

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• 2 clove garlic cloves — minced

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• 3 tbsp fresh dill — chopped

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• 1 tsp paprika

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• 1.5 tsp fine sea salt

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• 0.5 tsp black pepper

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• 400 ml passata

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• 300 ml vegetable stock

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• 2 piece bay leaves

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• 200 g polenta (cornmeal)

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• 800 ml water — for polenta

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• 30 g butter — for polenta

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• 4 tbsp sour cream — to serve

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Step by step

1. 1

   Bring a large pot of salted water to the boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Simmer for 5– 6 minutes until the outer leaves soften and can be peeled away. Remove leaves as they loosen, drain and set aside. You need 12–14 large leaves.

2. 2

   In a large bowl, combine the minced pork, rice, onion, garlic, dill, paprika, 1 teaspoon salt and black pepper. Mix thoroughly.

3. 3

   Trim any thick central rib from each cabbage leaf to make rolling easier.

4. 4

   Place 2 tablespoons of the pork mixture at the base of each leaf, fold in the sides and roll up tightly into a neat parcel.

5. 5

   Line the base of a large, heavy casserole dish with any torn or remaining cabbage leaves to prevent sticking.

6. 6

   Arrange the cabbage rolls seam-side down in a single snug layer over the leaves.

7. 7

   Pour the passata and vegetable stock over the rolls. Tuck in the bay leaves and season the sauce lightly with the remaining salt.

8. 8

   Bring to a gentle simmer on the hob, then cover tightly with a lid.

9. 9

   Transfer to an oven preheated to 160 °C and cook for 2 hours, checking occasionally and adding a splash of water if the sauce reduces too much.

10. 10

    About 30 minutes before serving, make the mămăligă: bring 800 ml water and a pinch of salt to the boil in a heavy saucepan. Gradually whisk in the polenta in a steady stream.

11. 11

    Reduce heat to low and cook, stirring constantly with a wooden spoon, for 20– 25 minutes until thick and pulling away from the sides of the pan.

12. 12

    Stir in the butter until melted and glossy.

13. 13

    Serve the sarmale hot on a bed of mămăligă with a generous spoonful of sour cream.