Sarmale

Carefully peel individual leaves from the pickled cabbage head, keeping them whole. If the leaves are very salty, rinse briefly. Trim the thick central vein of each leaf flat with a knife so the leaves roll easily without cracking.

Saute one diced onion in oil for five minutes until softened. Mix with both ground meats, rinsed rice, the remaining raw diced onion, tomato paste, paprika, thyme, salt, and pepper. Knead until very well combined and slightly sticky.

Place two tablespoons of filling near the stem end of each cabbage leaf. Fold the sides inward, then roll away from you into a tight, compact cylinder. Tuck the end under so it stays sealed. Each roll should be about the size of your thumb.

Shred any remaining or torn cabbage leaves and spread a layer on the bottom of a large heavy pot. Arrange the cabbage rolls seam-side down in tight concentric circles on top, packing them snugly in layers with shredded cabbage between each layer.

Pour the sauerkraut juice or tomato juice over the rolls, add the bay leaves, and enough water to just cover. Place a heavy plate on top to keep the rolls submerged. Cover the pot and simmer on the lowest heat for three hours.

The sarmale are ready when the rice inside is fully cooked, the cabbage is meltingly tender, and the sauce has reduced to a thick, tangy gravy. Serve hot with a generous dollop of cold sour cream and a side of creamy polenta.