Sarmi with Sauerkraut

Ingredients

• 20 pieces whole soured cabbage leaves
• 500 g minced pork
• 150 g long-grain rice
• 2 pieces onions, finely diced
• 1 tbsp paprika
• 1 tsp savory (chubritsa)
• 1 tsp black pepper
• 4 tbsp sunflower oil
• 300 ml sauerkraut juice

Steps

1. 1
   Rinse the cabbage leaves and cut out the thick central rib from each.
2. 2
   Soften the onion in the oil, then mix it with the raw mince, rice, paprika, savory and pepper.
3. 3
   Place a spoonful of filling at the base of each leaf, fold in the sides and roll up tightly.
4. 4
   Line the bottom of a heavy pot with a few torn leaves, then pack the rolls in seam-side down, in tight layers.
5. 5
   Pour over the sauerkraut juice topped up with water to just cover, and weigh the rolls down with a heatproof plate.
6. 6
   Bring to a simmer, cover and cook on the lowest heat for 1.5 hours.
7. 7
   Rest off the heat 20 minutes before serving — they firm up and are easier to lift out.