Stuffed Grape Leaves with Sorrel Sauce

To prepare a delicious dish of stuffed cabbage with meat and rice, start by gathering the necessary ingredients. In a pot, add oil and the freshly washed onion, which you chop finely. Heat the oil and sauté the onion over medium heat, stirring frequently, until it becomes translucent and slightly golden. This process will add an intense flavor to your dish. After the onion has sautéed, add the washed rice and a cup of cold water, mixing well to combine the ingredients. Let everything cook for a few minutes until the water partially evaporates and the rice becomes slightly translucent. Turn off the heat and add the dill and parsley, both finely chopped, stirring to incorporate. Allow the mixture to cool.

In a separate bowl, take ground turkey, chicken, pork, or beef, according to your preference. Add some of the bacon that you have chopped or ground to provide extra flavor. Season the mixture with salt, pepper, paprika, and, if you like, thyme. Mix well so that all the spices are evenly distributed. Combine this meat mixture with the cooled rice and mix again until you achieve a homogeneous composition.

Next, prepare the grape leaves. Wash them well under running water and dry them a bit. On a grape leaf, place a tablespoon of the meat and rice mixture, then start rolling the cabbage, folding the edges of the leaf to seal the filling. Continue making stuffed cabbages until you finish all the ingredients.

In the pot where you will boil the stuffed cabbages, place some slices of bacon on the bottom to add a special flavor. Then, carefully place the stuffed cabbages, making sure to arrange them in a single layer. Between the stuffed cabbages, you can add slices of bacon, and on top, place the halved tomatoes cut side down. Pour enough water to cover the stuffed cabbages, then put the lid on and let it simmer over low heat.

While the stuffed cabbages are boiling, you can prepare the sorrel. In a small pot, add a tablespoon of oil and the sorrel leaves, stirring constantly with a wooden spoon. The sorrel will melt quickly, changing its color from brown to dark green, becoming a thick paste. When the stuffed cabbages are almost ready, add the sorrel over them and let everything boil together for a few more minutes.

When the stuffed cabbages are cooked and the flavors have blended perfectly, turn off the heat and get ready to serve them warm. They are delicious alongside generous sour cream and a slice of fresh homemade bread. Don't forget a glass of high-quality wine, which will perfectly complement this traditional dish. If you don't have bacon, you can use smoked pork rind on the bottom of the pot for an even more intense flavor. Enjoy your meal!