Summary

Ingredients

• 1 head white cabbage, whole leavened or 2 small heads
• 500 g pork rind, raw
• 50 g lard
• 50 g paprika powder, noble sweet
• 20 whole peppercorns
• 1 teaspoon caraway seeds, tossed
• 3 tablespoon sour cream
• 3 tomato (s), peeled and diced
• 500 g sauerkraut, possibly

For the filling:

• 700 g minced meat, mixed
• 0.5 ½ cup rice
• 1 medium onion (s), finely chopped
• 1 teaspoon oregano, dried
• 1 teaspoon savory, dried
• 0.5 teaspoon ½ salt
• 1 cube broth
• 200 ml water
• 2 large cloves garlic, crushed
• pepper from the grinder
• 1 clove (s) garlic for the sauce

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Instructions

1. You can get the cabbages in the Turkish grocery store, under the name Sarma cabbage. The leaf structure must not be too coarse. Attention: Pay attention to the salt of the brine with the pickled heads and water the released leaves if necessary!
2. For the filling, boil the rice in the water with the stock cube, and then mix well with the remaining liquid with the meat and the other specified ingredients. Let the mixture steep a little and season again to taste. It should be spicy.
3. Carefully cut out the stems 1/3 on the underside. Separate the head into individual leaves. Taste the herb if it tastes too salty, rinse it off and water it briefly if necessary. Cut out the remaining stems from the leaves and set aside. Divide leaves that are too large and use the herb to form rolls of leaves and filling that are not too large.
4. Depending on their size, the leaves are divided into pieces that should be around 8-10 cm long. This should be able to produce between 80 - 90 rolls from one head.
5. Finely cut leaves that are too small and the inside of the cabbage with the stalks. In a large saucepan, first place a layer of rind and the diced tomatoes, then a layer of the remaining chopped herbs. Then insert the rolls.
6. Add 3 - 4 peppercorns, caraway seeds, 1 - 2 rinds and some lard and paprika to each layer, etc. Distribute the cut remaining cabbage evenly between the layers and, if this is not enough, add the extra sauerkraut.
7. Pour in water while adding the remaining paprika and an additional 1 - 2 crushed garlic cloves so that the herb is covered and cover and simmer gently for 2 - 3 hours. If possible, bring to the boil several times at intervals. Season the sauce with sour cream.
8. Polenta goes best with it, but also boiled potatoes. Serve with sour cream and chopped fresh peppers / chilli. This dish is also very suitable for repeated boiling and can be frozen in portions.
9. It is a bit time-consuming to prepare, but this time is reasonable in terms of the amount achieved. I calculate about 1/2 hour in preparation (filling, preparation of the herb, without watering). The preparation of 80 - 90 rolls takes about 1 1/2 hours, correspondingly less with two people.
10. The specified amount is sufficient for 8-10 people. The recipe comes from our family in Romania and is now well over 100 years old, as my grandmother used to cook it. Maybe you like it as much as we do.