A very old traditional Romanian recipe...

Cluj-style Cabbage (Varză à la Cluj)

INGREDIENTS

1. 2 kg (4 1/2 lbs) finely chopped green cabbage
2. 1 kg (2 1/4 lbs) ground pork meat
3. 200 g / 1/2 lb (1 cup / 250 ml) white rice
4. 250 ml (1 tasse) tomato sauce
5. 250 ml (1 tasse) sour cream
6. 2 medium onions finely chopped
7. oil for cooking
8. salt and freshly ground pepper to taste

PREPARATION

1. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
2. In a large pan, put 1 cup of cold water, a little salt and the finely chopped cabbage. Cook until the cabbage softens and changes color. Set aside.
3. Boil some water with a little salt and half cook the rice. Rince with cold water and strain. Set aside.
4. In a thick, uncovered Presto®-style saucepan, preheat a little oil, blanch the sliced onions until they become translucent.
5. Add the meat, season with salt and pepper and cook, stirring constantly with a wooden spoon, until the meat is evenly browned.
6. Add the tomato sauce and mix well.
7. Add the rice and mix well.
8. In the pan with the cabbage, add the meat mixture and mix well. Add in the sour cream and mix until homogenous composition.
9. Cook and heat over medium low heat for 1 hour, mixing from time to time.