Sarmale with Mamaliga

Separate the sauerkraut leaves, rinse them, and if they're too salty, soak in cold water for 2–3 hours, changing the water twice. Trim off the thick ribs and finely shred the trimmings.

Finely chop the onion and sauté it in 50 ml oil for 1–2 minutes. Add the rinsed and well-drained rice, warm through for another 1–2 minutes, then let the mixture cool.

Combine the ground meat with the rice-onion mixture, 150 ml water, 1 tsp sweet paprika, 2 tsp dried thyme, black pepper, and salt. Mix until evenly combined.

Place 1 tbsp of filling on each leaf, fold in the edges, and roll into a tight parcel, leaving a little room for the rice to expand.

Line the bottom of a heavy pot with half the shredded cabbage, some smoked bacon, and 2–3 tbsp tomato paste. Arrange the sarmale in layers, alternating with bacon, cabbage, tomato paste, and bay leaves. Cover with the remaining cabbage, pour in water to almost cover the top layer, and cover with a lid.

Bring to a boil on the stove, then simmer over very low heat or bake covered at 150°C for about 3 hours. Remove the lid 15 minutes before the end so the top can brown.

For the mamaliga, bring 900 ml salted water to a boil, pour in the cornmeal in a thin stream, stirring constantly. Cook over low heat for 20–25 minutes until thick. Serve the hot sarmale with mamaliga and sour cream.