Sarmale •1 kg minced meat (half pork half beef), 2 eggs, 2 brine cabbages, 75 g rice, 2 medium onions, salt, pepper, dill, savory at taste. •Shred the onion. Mix the meat with the eggs, rice, onion. Add salt, pepper, dill and savory at taste. Choose fine cabbage leaves. Cut fine the very small ones. Make oval meatballs out of meat and cloth them in cabbage leaves as babies in diapers. In a pot put the cut cabbage and arrange the sarmale round the pot. Finish with cut cabbage again. Add water to cover the sarmale and let boil at small fire until the cabbage is ready. Serve with sour cream on 2 or 3 sarmale per serving and with corn mush. This dish can also be made with fresh cabbage but in this case, between the sarmale layers, put layers of sliced tomatoes. These, too, are served with sour cream and corn mush.