Sarma

Step by stepInstructions

1. Core the cabbage and simmer the whole head in salted water for 10 minutes; peel off leaves as they soften and trim the thick ribs.
2. Brown the beef and pork with the onion and garlic; stir in the rice, paprika, salt, and pepper.
3. Place a spoonful of filling on each leaf, fold in the sides, and roll into tight cylinders.
4. Line a heavy pot with bacon and leftover cabbage, then pack the rolls in snug layers.
5. Pour the tomato sauce and 2 cups of water over the rolls, top with bacon, and weight with a plate.
6. Simmer covered over low heat for 2 1/2 hours, until the rolls are meltingly tender. Serve with yogurt.