Sarmale cu Mămăligă (Cabbage Rolls with Polenta)

Method

1. 1

   Mix pork, rice, fried onion, thyme; roll into soured leaves, ends tucked.

2. 2

   Layer with bacon and shredded kraut; add passata and water to cover.

3. 3

   Simmer (or bake) 3 hours on whisper heat.

   💡 Third-day sarmale is a documented phenomenon — cook a day early on purpose.

4. 4

   Whisk cornmeal into salted boiling water; cook 25 minutes into soft mămăligă.

5. 5

   Plate rolls on polenta with sour cream and, traditionally, a hot pepper on the side.