1. In a pan, sauté the finely chopped onions in oil until translucent, then let them cool.

2. Add bay leaves and sweet paprika to the onions, then stir in the tomato passata. Cook for another 2-3 minutes.

3. Mix in the minced pork, rinsed rice, salt, and pepper until well combined.

4. Use fermented cabbage leaves to wrap the mixture into sarmale, sealing the ends.

5. Prepare a large pot with a double bottom, lining it with chopped fermented cabbage leaves.

6. Add a few slices of kaiser, a bay leaf, some peppercorns, and a layer of tomato passata.

7. Arrange the sarmale in the pot, cover them with more cabbage leaves, and pour in enough boiling water to cover them.

8. Cook over low to medium heat for about an hour and a half.

   Leave a comment below and let me know if you prefer sarmale with fermented cabbage or vine leaves.

   Enjoy your meal and have a blessed holiday!

Step by step instructions in the video below