Romania

• 1 kg ground pork (or mixed pork and beef)
• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 200 g rice
• 1 egg
• 1 tsp thyme
• 1 tsp dill
• 1 large cabbage (blanched and separated into leaves)
• 500 ml tomato puree
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tbsp vegetable oil
• Salt and pepper to taste

• Prepare the filling: In a large pan, heat the oil and sauté the onions and garlic until softened. In a bowl, combine the ground meat, cooked onions, rice, egg, thyme, dill, salt, and pepper. Mix well.
• Prepare the cabbage leaves: Blanch the cabbage leaves in boiling water for 2-3 minutes to soften them, then separate and trim the thick veins.
• Form the Sarmale: Place a spoonful of the filling on each cabbage leaf and roll tightly, folding in the sides.
• Cook the Sarmale: In a large pot, layer the rolls and add the tomato puree, tomato paste, bay leaf, and enough water to cover the rolls.
• Simmer: Bring to a boil, then reduce the heat and simmer for 1.5-2 hours until the sarmale are tender.
• Serve: Serve the Sarmale hot, often with sour cream and polenta.

Sarmale is a traditional Romanian dish, often served during holidays and special occasions. The rolls are typically made with pork, but variations can include beef or even turkey. It's a dish that brings families together.