Sarmale (stuffed cabbage rolls)

Instructions

1. Rinse the sour cabbage leaves in cold water, then separate them gently and remove the hard central rib.
2. Finely chop the onion and fry it in the oil until translucent, then stir in the paprika off the heat.
3. Mix the raw minced meat with the rinsed rice, the onion, half the paprika, the salt and the pepper.
4. Place a spoonful of filling in the centre of each leaf, fold in the sides, then roll up, pressing gently.
5. In a large casserole, lay the tight rolls in layers, with the leftover shredded cabbage on the bottom.
6. Add the tomato purée, the bay leaf, the carrot cut into rounds and the water to cover the rolls.
7. Cover and simmer over very low heat for about 2 hours, until the rice is tender.
8. Serve hot with mămăligă and a spoonful of sour cream.