Traditional Bulgarian Sarmi with Sour Cabbage

Съставки

• Sour cabbage leaves15-20 large
• Ground pork300g
• Ground beef200g
• Rice100g
• Onion1 large
• Fresh mint1/4 cup, chopped
• Fresh dill1/4 cup, chopped
• Paprika1 tbsp
• Black pepper1 tsp
• Saltto taste
• Vegetable oil2 tbsp
• Wateras needed
• Dried pork belly or bacon100g, thinly sliced

Стъпки

1. 1

   Finely chop the onion and sauté in vegetable oil until translucent. Let cool.

2. 2

   In a bowl, combine ground pork, ground beef, rinsed rice, sautéed onion, chopped mint, chopped dill, paprika, salt, and pepper. Mix well.

3. 3

   Carefully separate the sour cabbage leaves, removing any tough central ribs. If leaves are very large, cut them in half.

4. 4

   Place a portion of the filling onto the wider end of a cabbage leaf. Fold in the sides and roll up tightly to form a neat parcel.

5. 5

   Line the bottom of a heavy-bottomed pot or clay pot with any torn cabbage leaves or ribs.

6. 6

   Arrange the sarmi snugly in the pot, seam-side down. Layer the thinly sliced dried pork belly or bacon on top.

7. 7

   Pour in enough water to cover the sarmi. Add a pinch of salt if needed, depending on the saltiness of the cabbage and bacon.

8. 8

   Cover the pot tightly, either with a lid or foil. Simmer on low heat for at least 2-3 hours, or until the cabbage is tender and the rice is fully cooked. Alternatively, bake in a preheated oven at 160°C (320°F) for the same duration.

9. 9

   Serve hot, traditionally with a dollop of plain yogurt.