Bulgarian Stuffed Cabbage Sarmi

Sarmi

1. On medium high heat, saute diced onion in olive oil until soft and brown.
2. Add smoked pork and ground meat together with salt, paprika and pepper.
3. Combine well. Cook for about 2 minutes then add the rice. Set aside.
4. Wash the fermented cabbage to remove excess salt
5. Fill each cabbage leaf with 3 tablespoons of the meat mixture.
6. Roll in the palm of your hand or place each leaf on a surface and then fill and roll with both hands.
7. Line a cast iron pot with the remaining cabbage leaves.
8. Layer the stuffed cabbage in the pot. Between each layer place bay leaves and sprinkle with a bit of paprika.
9. Repeat this process with the remaining stuffed cabbages.
10. Cover the sarmi with a large cabbage leaf then add enough water to fill 2/3 of the pot.
11. Cook over medium high until boiling, then reduce the heat to low. Cover.
12. When the top leaves become almost transparent, the sarmi are cooked (about 1-2 hours).
13. Remove sarmi to serving dish. Use some of the cooking liquid with any bits of bacon, meat and cabbage to use as a light sauce.

Fermented Cabbage

1. To make fermented Cabbage, start with removing damaged leaves and washing the cabbage. Core and remove the leaves, keeping the intact.
2. Place cabbage in a large bowl and add 33 grams of salt and one liter of water. Add the optional spices if desired.
3. Cover the bowl with cheese cloth, using a rubber band to keep in place. Store on the counter, away from sunlight. Check daily, pressing cabbage into liquid. After 3 days, “taste test” the cabbage. If not to your liking, re-cover and continue fermenting for up to 10 days.