Sarmale

Rinse the cabbage

Rinse the pickled cabbage leaves and trim out the thick center vein of each one.

Cook the bacon and onion

Fry the diced bacon with the onion until softened.

Mix the filling

Combine the pork, cooked bacon and onion, raw rice, half the dill, thyme, salt and pepper in a bowl.

Roll the cabbage

Place a spoonful of filling at the base of each leaf and roll it into a tight parcel, tucking the ends under.

Layer the pot

Line a large pot with extra bacon slices and shredded cabbage, then pack the rolls in tightly in layers.

Add the liquid

Stir the tomato paste into the water and pour it over the rolls until just covered.

Simmer for hours

Cover and simmer very gently until the rolls are completely tender.

Finish with dill

Stir in the remaining dill just before serving with polenta and a dollop of sour cream.