Sarmale în Foi de Varză MuratăSour Cabbage Rolls

Heat the sunflower oil in a skillet over medium heat and cook the onion until soft and lightly golden. Stir in the tomato paste and cook briefly, then let it cool slightly.

Mix the cooled onion mixture with the ground pork, white rice, paprika, black pepper, salt, and fresh dill until evenly combined.

Separate the sour cabbage leaves carefully and trim any very thick stems so the leaves are easier to roll.

Place a small amount of filling on each leaf, fold in the sides, and roll into tight parcels.

Arrange the rolls snugly in a heavy pot, add the bay leaves, and pour over the meat stock, until the filling reaches 71°C (160°F).

Cover and simmer gently at about 95°C (203°F) until the cabbage is tender and the rice and pork are fully cooked.

Let the rolls rest briefly, then serve hot with sour cream.