Romanian Sarmale (Cabbage Rolls) with Polenta and Sour Cream

Carefully separate the leaves from the pickled cabbage. If the leaves are too thick, shave down the tough central rib. Chop any remaining small cabbage pieces for the bottom of the pot.

In a large bowl, combine the ground pork, uncooked rice, chopped onion, smoked paprika, black pepper, and 1 teaspoon of salt. Mix thoroughly with your hands until well combined.

Lay a cabbage leaf flat. Place about 1-2 tablespoons of the meat mixture near the stem end. Fold in the sides of the leaf, then roll it up tightly from the stem end to form a compact roll. Repeat with remaining leaves and filling.

Line the bottom of a large, heavy-bottomed pot or Dutch oven with any chopped cabbage pieces. Arrange the sarmale snugly in layers over the chopped cabbage.

Pour the crushed tomatoes and chicken broth over the sarmale. Ensure the liquid mostly covers the rolls. Bring to a simmer on medium heat, then reduce heat to low, cover, and cook for 3 hours, or until the cabbage is very tender and the rice is cooked through.

About 20 minutes before the sarmale are done, prepare the polenta. Bring 4 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan. Slowly whisk in the cornmeal, reducing the heat to low. Continue whisking frequently for 15-20 minutes, until the polenta is thick and creamy.

Serve the hot sarmale directly from the pot, accompanied by generous portions of creamy polenta and a dollop of sour cream.