Romanian Sarmale Cabbage Rolls with Polenta

Ingredients

• 1 head green cabbage
• 1 lb ground pork
• 1/2 cup long-grain rice, rinsed
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup cornmeal
• 3 cups water
• 1/2 cup sour cream, optional
• Kosher salt and black pepper

Steps

1. Bring a large pot of water to a boil. Blanch whole cabbage until leaves loosen; remove 12 large leaves and trim the thick ribs.
2. Mix pork, rice, onion, garlic, paprika, thyme, 1 teaspoon salt and pepper. Roll about 2 tablespoons filling in each cabbage leaf.
3. Arrange rolls seam-side down in a Dutch oven. Add tomatoes and broth, cover and simmer gently for 45 minutes.
4. Check one roll to make sure its filling reaches 160°F and the rice is tender; keep warm.
5. Bring water and a pinch of salt to a boil. Whisk in cornmeal and cook, stirring, until creamy and tender, 15 to 20 minutes.
6. Serve cabbage rolls and tomato sauce over polenta with sour cream if desired.

Allergen note: Contains dairy when served with sour cream.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.