Ingredients:

  • 1 large head of pickled cabbage (or fresh cabbage, blanched) (1.2 kg)
  • 500g ground pork (1.1 lb)
  • 100g uncooked rice (0.5 cup)
  • 1 onion, finely chopped (medium)
  • 2 tablespoons tomato paste (30g)
  • 1 teaspoon dried thyme (5g)
  • 1 teaspoon paprika (5g)
  • Salt and pepper to taste
  • 300 ml water or broth (1.25 cups)
  • 300g cornmeal (2 cups)
  • 1 liter water (4 cups)
  • 1 teaspoon salt (5g)
  • 50g unsalted butter (3.5 tbsp)
  • 100g grated cheese (feta or telemea, optional for topping) (0.5 cup)

Instructions:

  1. If using fresh cabbage, blanch leaves in salted boiling water until softened. Remove leaves and set aside to cool.
  2. In a skillet, sauté chopped onion until translucent. In a bowl, combine ground pork, cooked rice, sautéed onion, tomato paste, thyme, paprika, salt, and pepper. Mix well.
  3. Take a cabbage leaf, trim the thick stem, and place a spoonful of filling near the base. Fold the sides over and roll tightly to secure.
  4. Line a baking dish with leftover cabbage leaves. Place the rolls seam-side down, layering them if necessary. Pour water or broth over the rolls. Cover with foil or a lid, and bake in a preheated oven at 180°C (350°F) for about 1.5 hours.
  5. In a pot, bring water and salt to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce heat and cook for 20-30 minutes until thick, stirring frequently.
  6. Spoon the mămăligă onto plates and top with sarmale. Sprinkle with cheese, if desired, and serve hot.