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Traditional Romanian food: sarmale
INGREDIENTS 3 1/4 cups long grain rice, rinsed 2 pounds pork loin roast, finely diced 1 pound carrots, chopped 1 pound onions, chopped 1 pinch salt to taste 3 tablespoons tomato paste 1/2 teaspoon dried dill weed 1/4 cup sunflower seed oil 6 ounces parsley roots, chopped 1 medium head cabbage DIRECTIONS Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice. Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool. Carefully remove the leaves from the