Moldavian Sarmale or Cabbage, Vine Leaves Rolls

Preparation time 1 hour,

Cooking time 45 minutes.
Ingredients
625 gr. long grain rice,
900 gr. diced pork meat,
450 gr. chopped carrots,
450 gr. chopped onions,
100 gr (3 tablespoons) tomato sauce,
4 tablespoons sunflower seed oil,
1 teaspoon pepper,
2 teaspoons salt,
1 medium head cabbage,
Fresh dill,
Saur cream.

Method:
1) The first step is to soften the cabbage so that it will become flexible enough to
wrap. So, carefully remove the leaves from the head of cabbage and place them
in a large saucepan with about 5cm of water. Bring to the boil and cook for 5 to
10 minutes, until the leaves will become tender and flexible.
2) The next step is the preparation of the filling. Place rice in a medium bowl and pour
boiling water over it. Let soak for 15 minutes, then drain.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the carrots,
onions and tomato sauce. Cook and stir until the vegetables become tender. Transfer the
vegetables to the bowl with the rice. After, heat 2 more tablespoons of oil in the same
frying pan over medium-high heat. Add the pork and cook for about 2 minutes, just until
browned on the outside. Transfer to the bowl with the rice and vegetables and add the
salt and the black pepper. Mix everything well and set the mixture aside to cool.
3) Finally, cover the bottom of a large pan with some cabbage leaves on them you will
place the rolls. On each of the remaining leaves, place about 2 tablespoons of the
pork and rice mixture in the centre and wrap the leaf around to cover. Place the
stuffed cabbage leaves into the pan.
4) When the pan is full, place a few boiled cabbage leaves over the top. Pour boiling
water into the pot to cover the cabbage rolls and place over medium-low heat. Cover
and keep them on fire for about 45 minutes, until the rice is tender.
Serve them with fresh dill and sour cream.