Sărmăluțe, Romanian mixed cabbage and vine-leaf rolls

Ingredients

For the brine

• 2000 ml water
• 2 tablespoons salt
• 2 tablespoons vinegar
• 1 bay leaf
• 6 peppercorns
• 25 fresh vine leaves
• 25 fresh cabbage leaves

For the filling

• 2 medium onions (300 g)
• 1 medium bell pepper (150 g)
• 4 tablespoons oil
• 1 tablespoon sweet paprika
• 500 g fatty ground pork
• 150 g rice
• 1 large egg
• 1 large carrot (150 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried dill
• 1 teaspoon dried thyme

For cooking and serving

• 500 g chopped cabbage
• 2 bay leaves
• 5 medium tomatoes (600 g)
• 1500 ml water
• 150 g sour cream or yogurt

Preparation

1. Mix 2000 ml water with 2 tablespoons of salt and the 2 tablespoons of vinegar. Add 1 bay leaf and 6 peppercorns, then submerge the vine and cabbage leaves in the brine and keep covered in the fridge for 24 hours. 2. Drain the leaves and rinse them under cold water. Chop the remaining half of the cabbage. 3. Chop the onions and bell pepper. Sauté them in 4 tablespoons of oil over medium heat for 5 minutes, until softened. Take the pan off the heat, stir the paprika into the vegetables and tip them over the ground meat. 4. Rinse the rice and drain it. Grate the carrot, then add it to the meat along with the rice, egg, 1 teaspoon of salt, 1/2 teaspoon of ground pepper, dill and thyme. Mix well. 5. Put about 1 tablespoon of filling on each leaf and roll them up, tucking the ends well inside. 6. Spread a third of the chopped cabbage over the bottom of a large pot, then add half the rolls. Add another third of the cabbage and the 2 bay leaves, then the remaining rolls and the rest of the cabbage. 7. Grate the tomatoes over the top layer and pour in 1500 ml of water. Cover the pot and simmer over low heat for 2 hours, until the leaves are soft and the rice is cooked. 8. Serve with 150 g of sour cream or yogurt.