Sarma

Prepare Cabbage

Bring a large pot of water to a boil.

Carefully remove the core from the cabbage and place the head in the boiling water.

Cook for 5-7 minutes, or until the outer leaves are pliable. Remove and let cool. Carefully peel off the leaves.

Prepare the Filling

In a large bowl, combine the ground pork or beef, uncooked rice, finely chopped onion, minced garlic, chopped parsley, dill, and egg.

Season with salt, pepper, and paprika. Mix thoroughly.

Assemble the Rolls

Place a heaping tablespoon of filling on each cabbage leaf.

Fold the sides of the leaf over the filling and roll up tightly, securing the ends.

Cook the Rolls

In a large pot or Dutch oven, spread a thin layer of crushed tomatoes on the bottom.

Arrange the cabbage rolls in the pot, seam side down.

Mix the remaining crushed tomatoes with the tomato paste and pour over the rolls.

Add the beef or chicken broth, dried thyme, and bay leaf.

Cover and simmer on low heat for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.

Serve

Remove the bay leaf before serving.