Sarmale

Instructions

1. Remove the core from the cabbage and carefully peel off whole leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable. Drain and set aside to cool.
2. In a large bowl, combine the ground pork, uncooked rice, chopped onion, vegetable oil, salt, pepper, thyme, and paprika. Mix until well combined.
3. Take a cabbage leaf and place about 2 tablespoons of the pork mixture in the center. Fold the sides over the filling and roll tightly to form a neat roll. Repeat with remaining leaves and filling.
4. In a large pot, place a layer of leftover cabbage leaves to prevent sticking. Arrange the cabbage rolls seam side down in layers.
5. Pour the tomato juice and water over the rolls, ensuring they are covered. Add the bay leaves.
6. Bring to a gentle simmer over medium heat. Cover and cook for about 1.5 to 2 hours, until the rolls are tender and the rice is cooked through.
7. Check occasionally and add more water if necessary to keep the rolls submerged in liquid.