Speck and pork sarmale with sour cream and ewes' milk cheese - Recipes - Hairy Bikers

Ingredients

• 2 heads green cabbage
• jar sauerkraut, drained and 250ml / 9fl oz of the sauerkraut liquid reserved
• 750g / 1.5lb pork shoulder, minced
• 250g / 9oz speck (you could use pancetta or smoked streaky bacon), finely chopped
• 6 tbsp olive oil, plus extra for cooking
• 1 onion, chopped
• 8 cloves garlic, finely chopped
• 2.5 tbsp rice
• 60ml / 2fl oz hot water
• 1 thick slice bread
• 2 tbsp chopped fresh dill
• 2 tsp fresh thyme leaves
• Tobasco sauce, to taste
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp cold water
• 750ml/1 pint 7fl oz water
• 10 black peppercorns
• 4 bay leaves
• fresh dill fronds
• 500g / 1lb 1oz streaky bacon
• 500g / 1lb 1 oz tomatoes, sliced
• ewes' cheese, grated
• paprika
• sour cream