Stuffed cabbage leaves
According to my mom’s recipe
1 whole cabbage type sauerkraut (homemade) or 1 large jar of cabbage leaves
500 g of homemade minced meat (beef and pork)
1 cup of rice
Salt and pepper to taste
1 teaspoon of ground cumin
Stir fry the minced meat and rice for 10 minutes in 2-3 tablespoons of oil in a lidded saucepan. Add all the spices and stir.
Take a leaf of sauerkraut cabbage and place it on the cutting board. Put 1 tablespoon of stuffing in the middle of each cabbage leaf. Then fold both sides of the cabbage leaf over the stuffing and roll up to form a bundle (called sarma in Bulgarian). Do the same with the rest of the leaves and stuffing.
Line the bottom of a deep saucepan with left over cabbage leaves and tuck the stuffed cabbage leaves tightly over (side by side and in several layers). Fill the pan with lukewarm water halfway up the stuffed leaves, drizzle with oil. Press the stuffed leaves with an upside down ceramic plate and lid the saucepan.
Cook the dish for about 90 minutes over low heat. Serve hot.