Zelevi Sarmi (Bulgarian Cabbage Rolls)

Instructions

1. Rinse the pickled leaves and taste one. If it is very salty, soak the leaves in cold water for 30 minutes. Cut out the thick rib of each large leaf and halve the leaves along that line.
2. Heat 2 tbsp oil in a pan and cook the onions for 6 minutes until soft. Stir in 1 tbsp paprika for 20 seconds and leave to cool.
3. In a large bowl, mix the pork, rice, onion mixture, savory, pepper, salt, parsley and 3 tbsp water. Go easy on the salt if the cabbage is salty.
4. Place a heaped tablespoon of filling at the base of each leaf half. Roll up, tucking in the sides, to make a snug cylinder.
5. Line a heavy pot with torn leaves and half the sauerkraut. Pack the rolls seam-side down in tight layers.
6. Top with the remaining sauerkraut and the bay leaves. Whisk 1 tbsp paprika and 2 tbsp oil into the hot water and pour it over until the rolls are just covered. Weigh them down with an upturned plate.
7. Bring to a simmer, cover and cook very gently for 2 hours, adding hot water if the liquid drops. The rolls are done when the leaves are soft and the filling reaches 71°C (160°F).
8. Rest for 15 minutes and serve hot with yogurt.

Tips

• Weigh the rolls down with a plate so they do not unroll as they cook, and pack them tightly in the pot.
• For a meatless version, replace the pork with 100 g (1/2 cup) more rice and 2 finely chopped leeks, and cook the onions a little longer.