Sarma (Stuffed Cabbage Rolls) - European Recipe

Sarma (Stuffed Cabbage Rolls)

🌍 European, Balkans, Serbia, Croatia, Turkey, Armenia Difficulty: ●●●○○

Sarma is considered a cultural treasure across the former Ottoman empire; Turkish dolma and Balkan sarma are branches of the same culinary family.

Ingredients

• 1 large head of cabbage (or sauerkraut leaves for fermented version)
• 500 g mixed pork and ground beef
• 200 g short-grain rice, partially cooked
• 1 large onion, grated
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp marjoram
• 300 g smoked pork ribs or bacon for layering
• 400 g canned tomatoes
• 1 litre meat stock
• Salt, pepper, and chili flakes

Method

1. Step 1 — Blanch whole cabbage in salted boiling water until leaves are pliable; cool and separate.
2. Mixing — Mix mince with rice, onion, garlic, paprika, marjoram, salt, and pepper.
3. Placing — Place 2 tbsp filling on each leaf; roll up, tucking in sides.
4. Lining — Line base of heavy pot with smoked ribs or bacon.
5. Packing — Pack rolls tightly in layers, seam-side down; pour over tomatoes and stock.
6. Step 6 — Weigh down with a plate; bring to simmer.
7. Cooking — Cook, covered, on low heat for 2–2.5 hours until rice is cooked and rolls are tender.
8. Serving — Serve with sour cream and rye bread.

Tags: head of cabbage, mixed pork and ground beef, short-grain rice, onion, garlic · Source: Observatory Recipe Research Kitchen