Sarma is a comforting dish of cabbage leaves stuffed with a mixture of ground meat, rice and spices, simmered in a rich tomato-based sauce until tender.
Sarma (Stuffed Cabbage Rolls)
Description
Sarma is a comforting dish of cabbage leaves stuffed with a mixture of ground meat, rice and spices, simmered in a rich tomato-based sauce until tender.
Ingredients
Instructions
PREPARE THE CABBAGE
Bring a large pot of water to a boil. Remove the core from the cabbage head and place it in the boiling water. Let it simmer for 5-7 minutes until the outer leaves are tender and pliable. Using tongs, carefully peel off the softened outer leaves one by one and set them aside on a clean plate. Continue boiling and peeling until you have at least 12-14 intact leaves. Trim the thick center vein of each leaf with a sharp knife to make them easier to roll.
Tip: Avoid overcooking the cabbage leaves to prevent them from tearing when rolling.
PREPARE THE FILLING
Combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic and parsley. Add salt and pepper to taste. Mix everything thoroughly with your hands or a wooden spoon until the ingredients are well incorporated.
Tip: Use your hands for mixing to ensure the spices and ingredients are evenly distributed.
ROLL THE CABBAGE LEAVES
Lay a softened cabbage leaf flat on a clean surface, with the trimmed side facing you. Place 2-3 tablespoons of the filling mixture near the bottom of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly, starting from the bottom. Repeat the process with the remaining leaves and filling, setting the rolls seam-side down on a plate as you go.
Tip: Avoid overfilling the leaves to prevent the rolls from breaking open during cooking.
PREPARE THE SAUCE
In a medium bowl, mix the diced tomatoes, tomato paste and beef broth until well combined. Season the mixture with salt and pepper to taste. Set aside.
Tip: Taste the sauce before pouring it to adjust the seasoning as needed for a balanced flavor.
ASSEMBLE THE SARMA
Line the bottom of a large pot or oven with a few leftover or damaged cabbage leaves to prevent sticking. Arrange the cabbage rolls seam-side down in a single layer. If needed, stack the rolls in layers, but ensure they are packed tightly to maintain their shape. Pour the prepared tomato sauce evenly over the rolls, ensuring they are fully covered. If necessary, add a little water to ensure the liquid reaches just above the rolls.
Tip: Press down lightly on the rolls to compact them and prevent them from unrolling during cooking.
COOK THE SARMA
Cover the pot with a lid and bring the sauce to a gentle boil over medium heat. Once boiling, reduce the heat to low and simmer for about 1.5-2 hours. Check occasionally to ensure the rolls remain submerged in liquid, adding more water or broth if necessary.
Tip: Cook the rolls on low heat to allow the flavors to meld and prevent scorching.
SERVE THE SARMA
Carefully transfer the cooked cabbage rolls to a serving platter using a slotted spoon. Spoon some of the tomato sauce over the rolls and serve hot. Top each roll with a dollop of sour cream and sprinkle with additional parsley if desired.
Tip: Let the Sarma rest for a few minutes after cooking to allow the flavors to settle and the rolls to firm up slightly.
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Cholesterol 60mg20%
- Sodium 800mg34%
- Total Carbohydrate 25g9%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
large pot, baking dish, sharp knife, cutting board, mixing bowl
HERE THERE ARE MANY DISHES YOU WILL ALSO LIKE TO TASTE:
