Sarma - Stuffed Cabbage Rolls
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Prep Time
1 hr
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs 30 mins
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Servings
6
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Course
Main Course, Lunch, Dinner
Sarma - Stuffed Cabbage Rolls
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Sarma is a comforting Balkan classic! Tender cabbage leaves are wrapped around a savory meat and rice filling, then slow-cooked in a rich sauce.
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Ingredients
For making the cabbage rolls
- 1.5 kg sauerkraut from cabbage head
- water to rinse and soak the cabbage
- 2-3 tablespoon neutral cooking oil generic cooking oil
- 150 g Bacon (diced)
- 2 onion diced, medium-sized
- 1 kg minced pork mixed
- 1 kg minced beef mixed
- 3 garlic minced, cloves
- 1 teaspoon salt
- ¼ teaspoon black pepper (or more, to taste)
- 1 tablespoon ground sweet paprika or smoked paprika
- 100 g rice approximately ½ cup
- 200 ml stock (for combining the meat mixture)
- 150 g Bacon (cut into large slices)
- 3-4 bay leaf
- 2 liters stock (for cooking)
For making the roux
- 1 tablespoon all-purpose flour
- 1 tablespoon paprika powder
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon tomato paste
- ½ cup water
Instructions
- Separate the leaves from the sauerkraut cabbage, rinse them thoroughly, then soak in water to reduce the sour taste. Set aside the smaller leaves.
- Heat oil over low to medium heat and fry the diced bacon and onion until softened. Set aside.
- In a large bowl, combine minced meat, fried bacon, onion, garlic, salt, pepper, and paprika. Add rice and 200 ml of stock, mixing everything well.
- Place a cabbage leaf on a chopping board and trim the thick, stemmy middle part. Spoon about 1 tablespoon of filling onto the leaf, fold in the sides, and roll tightly:
- Layer a few bacon slices as well as small or leftover cabbage leaves at the bottom of a large pot.
- Carefully arrange cabbage rolls in the pot, add the remaining bacon slices and bay leaves, then cover with stock.
- Place a large heatproof plate on top of the pot, cover it with a lid, and simmer over medium heat for 2-2½ hours.
- Heat oil in a small pan, add flour and paprika and stir until golden. Mix in tomato paste and water, then simmer for 2-3 minutes. Add the roux (zaprška) to the pot during the last 30 minutes of cooking.
- Let the Sarma rest for a few minutes before serving. Serve warm with mashed potatoes or your favorite side dishes.
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