A traditional Romanian for the Holidays and for all occasions!

Traditional Romanian Cabbage Rolls (Sarmale)

INGREDIENTS

1. one 2.2 lbs (2 kg) whole cabbage with thin leaves, marinated in brine in a barrel
2. 1 cup (250 ml / 200 g) medium white rice
3. 1 can of 540 ml tomato juice
4. 2 medium onions, very thinly sliced
5. 1 tbsp canola oil for the onions
6. 1/2 cup (125 ml) canola oil for meat
7. 1 225 g (1/2 lb) piece of smoked bacon
8. 1 tsb. fresh lovage, finely chopped
9. 1 tsp fresh thyme, finely chopped
10. salt and freshly ground pepper to taste
11. cold water

PREPARATION (Roll mouse over icons below to see enlarged images)

1. Gently peel the leaves from the pickled cabbage one at a time, being careful not to tear them. Rinse each leaf with cold water to desalt it. Cut each leaf in half and cut the large center veins and lay them out on a large plate, one on top of the other. Set aside..
2. In a bowl, combine the two ground meats and spices, until blended. Set aside.
3. Cut the smoked bacon into fairly thin slices, then into very small cubes. Set aside.
4. Preheat a little oil and blanch the onions. Do not brown them. Then, over medium heat, add the rice and cook for 3 to 5 minutes, mixing evenly. Let cool for at least 15 minutes.
5. Add the rice and onion mixture to the meat and mix by hand until well blended.
6. Gradually add half the tomato juice, while mixing until well blended.
7. Spread each half-leaf of cabbage and place the equivalent of a tsp on one of the wide ends. heaping tablespoon of well-rolled meat mixture in the shape of a sausage. Start rolling the half-leaf lengthwise, while bringing the sides inward, to close the leaf into a cigar (see image). Gently place the finished cigar on a plate.
8. Repeat the last step until you have completed the meat composition.
9. In a very large pot, place a little tomato juice, then cover the bottom with a few pieces of cabbage and pieces of bacon. Cover with a layer of cabbage cigars. Repeat this entire step until all the ingredients are layered. At the end, add the rest of the tomato juice and the 1/2 cup of oil, then add cold water until it is covered with two fingers. Cook over medium-low heat for 2 hours. DO NOT MIX to avoid breaking the cigars. From time to time, rather turn the cauldron very quickly from left to right to prevent the composition from stirring.
10. At the end of cooking, gently remove the cabbage cigars and place them in serving plates, then add the mixture of cabbage pieces and bacon.