A delightful twist on the classic Romanian Sarmale, these stuffed cabbage rolls are packed with flavor and perfect for a comforting meal.
Prepare the cabbage by removing the core and boiling the heads in salted water until the leaves are tender.
Boil the cabbage in batches if your pot is not large enough to fit both heads at once.
Sauté the onions, celery, and bacon in a frying pan until golden and fragrant.
Cook the bacon first to render its fat, then add the vegetables for enhanced flavor.
Mix the sautéed ingredients with ground pork, rice, and seasonings in a bowl.
Ensure the mixture is well combined for even seasoning in every roll.
Fill each cabbage leaf with the pork mixture, roll tightly, and tuck the ends to secure.
Use the largest leaves for rolling and chop the smaller ones to layer in the pot.
Layer sauerkraut, chopped cabbage, and ham hock in a pot, then arrange the rolls on top.
Place the rolls seam-side down to prevent them from unrolling during cooking.
Pour tomato sauce and juice over the rolls, add bay leaf and dill, and simmer covered for 2 hours.
Check occasionally to ensure the liquid covers the rolls, adding water if necessary.
Serve the rolls warm with a dollop of sour cream and a side of crusty bread.
Garnish with additional fresh dill for a burst of color and flavor.
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