How to cook
Grind the meat twice in a meat grinder, then grind the bread, soaked beforehand in a little milk. Add the finely chopped spices, the onion, finely chopped and fried in oil, the eggs, black pepper, salt and knead well.
Prepare 15 cabbage leaves for the wraps. Pour on a broth of white grapes and once you have drained them, place a slice of ham in each cabbage leaf, the meat stuffing and wrap them tightly. Begin frying them in oil and pour on the broth, dissolved in warm water. Allow to saute.
Add the tomato paste and wine and continue to saute. Then arrange the cabbage wraps in a wide pot atop finely chopped cabbage and tomato pieces.
Sprinkle it with diced bacon and put the sarmale to bake until ready in a moderate oven. While baking, occasionally shake the pot.