Moldova

Sarmale (Stuffed Cabbage Leaves)

-3 1/4 C. long grain rice, rinsed
-2 lbs. pork loin roast, finely diced
-1 lb. carrots, chopped
-1 lb. onions, chopped
-pinch of salt to taste
-black pepper to taste
-3 Tbs tomato paste
-1/2 tsp. dried dill weed
-1/4 C. sunflower seed oil
-6 oz. parsley roots, chopped (or parsnip or turnip)
-1 med. head cabbage
-sour cream
-lemon juice (optional)

1) Place rice in a medium bowl, and pour boiling water over it. Let
soak for 15 minutes, then drain.
2) Heat 2 Tbs oil in large skillet on med.-high. Add carrots, onions,
parsley root, and tomato paste. Cook & stir until vegetables are
tender. Transfer vegetables to the bowl with rice.
3) Heat 2 more Tbs oil in same skillet on med.-high. Add pork and cook
for about 2 min., just until browned on the outside. Transfer to the
bowl with rice and vegetables, season with dill and black pepper. Stir
until mixture is well blended. Set aside to cool.
4) Carefully remove the leaves from the head of cabbage. Place them in
a large pot with about 2 inches of water. Bring to a boil, and let
cook 5 - 10 minutes, until tender and flexible. Drain and remove
leaves, leaving enough leaves on bottom of pot to cover.
5) On each leaf, place about 2 Tbs of the rice mixture in the center,
and wrap the leaf around to cover. Place the stuffed leaves into the
pot.
6) When pot is full, place a few boiled cabbage leaves over the top to
cover. Pour boiling water into the pot to cover cabbage rolls, and
place on med.-low. heat. (add a Tbs of lemon juice if desired for more
flavor) Cover and simmer about 30 minutes until rice is tender. Serve
with sour cream.