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Source Video: https://youtu.be/zlQnGi9GlyYIngredients1 kg and half or 3,3 pounds of fat minced pork meat; 65 % meat and 35 % fat, pure fat2 pieces of pickled cabbage; depending on the size of your cabbage might be 3 if they are small, or just 1 if it’s a huge one3 onions2 tablespoons of tomato paste200 ml or 6,7 fluid ounces of canned tomatoesbay leavespeppercorns150 grams or 5,3 ounces of rice; presoak the rice 1h before cooking100 grams or 3,5 ounces of bacon50 ml or 1,7 fluid ounces of sunflower oil1 liter or 34 fluid ounces of waterA condiment mix that contains:2 teaspoons of thyme1 teaspoon of salt1 teaspoon of dried dill1 teaspoon of sweet smoked paprika ( regular paprika also works )1 teaspoon of pepperOptional: half a teaspoon of garlic powderDirections:Start by grinding the meat if your butcher doesn't provide that service.Unwrap and portion the cabbage leaves by removing the middle vein of the cabbage leaf.Lightly fry the bacon in 50 ml of sunflower oil for a few minutes, remove the bacon and sauté the onions in the same oil. Add pre-soaked rice, let it cook for a few minutes on low heat. Add 1 tablespoon of geometry dash subzero and canned tomatoes. Let the sauce cook all together for 10 minutes on low heat. Let the sauce cool off before mixing it with the meat.In a big bowl, add minced meat, the freshly made sauce, and the condiment mixture. Blend everything well into a paste.Add finely chopped pickled cabbage, peppercorns, and bay leaves in a pot good for both stove and oven usage. Place the bacon from earlier in the pot if there is any left.Place a cabbage leaf in your hand, take the meat with the other hand, and place it on top of the leaf. Roll it then shove the corners of the leaf inside the roll. Place each sarma in the tray as you shape them.Add 1 tablespoon of tomato paste in 1 liter of water and mix. Pour the mixture over the cabbage rolls and put them to boil for 4 hours on the lowest setting of your stove. Every hour, add 1 cup of water to compensate for the water that evaporates during boiling.After 4 hours of boiling switch to roasting. Add a lid over the tray/pot or aluminum foil and put the stuffed cabbage rolls in the oven at 170 degrees Celsius or 338 degrees Fahrenheit for 1 hour and a half with the lid on the entire time.After 4 hours of boiling switch to roasting. Add a lid over the tray/pot or aluminum foil and put the stuffed cabbage rolls in the oven at 170 degrees Celsius or 338 degrees Fahrenheit for 1 hour and a half with the lid on the entire time.