A very old traditional Romanian recipe...

Stewed Cabbage With Sausages (Varză călită cu cânați)

INGREDIENTS

1. 1 green cabbage of about 4 lbs (2 1/4 kgs)
2. 4 cups (1 L) cold water
3. 1 kg (2.2 lbs) porc or Italian-style sausages (about 8 units)
4. 1 cup (200 g) white rice
5. 3 medium onions finely chopped
6. 2 medium carots finely chopped
7. 2 celery stalks finely chopped
8. 2 cups (500 ml) tomatoes finely diced
9. 2 cups (500 ml) tomato sauce
10. oil for cooking
11. fresh dill finely chopped to taste
12. fresh parsley finely chopped to taste
13. salt and freshly ground pepper to taste

PREPARATION

1. Remove the stalk and any withered leaves from the cabbage, and wash it thoroughly in cold water.
2. Cut the leaves in thin strips about 1-inch (2-cm) long. Sprinkle salt, rub the strips for a few minutes and squeeze the juice. Let rest for 1 hour. Rince well and drain.
3. In a large pot, pour the cold water, add the cabbage and bring to boil. Lower heat to medium-low.
4. In the meantime, in another pot bring to a boil the sausages. Rince them and cut them into 1/2-inch (1-cm) rings. Gril them on both sides into a bit of oil until golden and add them to the cabbage.
5. In the same pan, slightly gril the onions, carrots and celery, and add them to the cabbage. Mix well.
6. Add the raw rice, tomatoes, tomato sauce, dill, parsley, salt and pepper. Mix well.
7. Cook over medium-low for about 2 hours, or until the cabbage is soft to taste. Mix frequently.
8. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
9. Cook the cabbage uncovered for 1 hour. At the end, broil it for 5 minutes or until the top is golden and crispy.