Hearty Bulgarian Stuffed Cabbage Rolls (Sarmi) with Creamy Yogurt Sauce

Carefully separate the leaves from the head of sour cabbage. If the core of the leaves is too thick, trim it down to make rolling easier. Set aside any small or torn leaves for lining the pot.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the ground pork and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain any excess fat.

Stir in the rinsed rice, smoked paprika, dried savory, salt, and black pepper into the pork mixture. Cook for 2 minutes, stirring constantly, to toast the spices slightly. Remove from heat.

Lay a cabbage leaf flat. Place about 2 tablespoons of the pork and rice filling near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the stem end to form a compact roll. Repeat with the remaining leaves and filling.

Line the bottom of a large, heavy-bottomed pot or Dutch oven with any leftover small or torn cabbage leaves. Arrange the stuffed cabbage rolls snugly in layers in the pot. Pour 3 cups of chicken broth over the rolls. Place a heatproof plate on top of the rolls to keep them submerged during cooking.

Bring the broth to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 2 hours and 30 minutes, or until the cabbage is very tender and the rice is cooked through.

While the sarmi are simmering, prepare the yogurt sauce: In a small bowl, whisk together 1 cup of plain full-fat yogurt and 1 minced garlic clove. Season with a pinch of salt to taste.

Once cooked, carefully remove the sarmi from the pot. Serve hot, topped with a generous dollop of the creamy garlic yogurt sauce.