If using pickled cabbage, separate the leaves carefully and rinse off excess brine. If using fresh cabbage, blanch whole leaves in boiling water for 2–3 minutes until pliable. Drain and set aside while preparing the filling.

In a large bowl, combine minced beef, minced pork, rinsed rice, chopped onions, chopped garlic, parsley, paprika, salt, pepper and the egg. Mix with clean hands until the mixture becomes uniform. Move on to rolling the cabbage.

Lay one cabbage leaf flat. Place about two tablespoons of filling near the stem end, fold the sides over and roll tightly towards the tip, tucking in the edges so the filling is sealed. Repeat with the remaining leaves.

At the base of a large heavy pot, place any torn or leftover cabbage leaves. Scatter some smoked bacon pieces over them. This adds flavour and prevents sticking. Continue with the next step.

Neatly layer the cabbage rolls in a circular pattern, seam side down. Place any remaining smoked bacon between layers for extra depth of flavour. Once all rolls are arranged, add the bay leaves.

In a jug, mix beef stock with tomato paste until dissolved. This mixture will form the cooking broth that enriches the rolls as they simmer. Move on to adding the liquid.

Pour the prepared broth over the cabbage rolls until just covered. If needed, top up with water. Place a heatproof plate on top of the rolls to keep them submerged as they cook.

Cover the pot with a lid and cook on a very gentle simmer for 2 to 2½ hours. Avoid stirring to prevent breaking the rolls. During this time the flavours will blend and the cabbage will soften beautifully.

Once cooked, let the pot sit for 20 minutes before serving. This resting time helps the rolls hold their shape. Proceed to serving.

Serve Sarma hot with crusty bread or mashed potatoes. Spoon some of the rich broth over each portion. Traditionally, a dollop of sour cream adds a cooling finish.