Instructions: Prepare the filling: In a skillet, sauté the onion and carrot in a little oil until golden brown. Add the smoked bacon( if using) and sauté for a short time. Add the ground meat and cook until browned. Add the rice, tomato paste, dill, parsley, thyme, salt, and pepper. Mix well. Add a little water( about 100ml) and let the mixture simmer over low heat until the rice absorbs the liquid, but is not fully cooked. Let the filling cool slightly. Prepare the cabbage: Unwrap the pickled cabbage and separate the leaves. Cut off the thick ribs of the leaves to make them easier to roll. If the cabbage is too salty, rinse the leaves with cold water. Assemble the sarmale: Take a cabbage leaf and place a tablespoon of filling in the center. Fold the edges of the leaf over the filling and roll tightly, forming a small packet. Repeat the process with the remaining leaves and filling. Cook the sarmale: In a large pot, place a layer of chopped cabbage on the bottom. Arrange the sarmale in the pot, in layers, as tightly as possible. Add the tomato juice, bay leaves, and thyme sprigs( if using). Pour water or pickled cabbage juice over the sarmale until they are covered. Place the pot over medium heat and bring to a boil. Reduce the heat to low and let the sarmale simmer for 2-3 hours, or until the cabbage is tender and the rice is fully cooked. Serve: Serve the sarmale hot, with sour cream and polenta( mămăligă).