Traditional Sarma
Tradicionalno jelo · Balkan
Classic Sarma, a hearty dish of fermented cabbage rolls filled with a savory mixture of ground meat and rice, slow-cooked to perfection. This is the quintessential comfort food of the Balkans.
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Sastojci
- Fermented cabbage leaves (whole)1 kg
- Ground pork500 g
- Ground beef500 g
- Short-grain rice150 g
- Onion, finely chopped1 large
- Smoked pork belly or ribs200 g
- Paprika (sweet)2 tbsp
- Garlic, minced3 cloves
- Vegetable oil or lard2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Prepare the filling: Sauté half of the chopped onion in oil until translucent. In a large bowl, combine ground pork, ground beef, sautéed onion, uncooked rice, minced garlic, paprika, salt, and pepper. Mix well.
- 2
Prepare the cabbage: Carefully separate the fermented cabbage leaves. Trim any tough central ribs. Chop any smaller or torn leaves to add to the bottom of the cooking pot.
- 3
Assemble the rolls: Place a spoonful of filling onto each cabbage leaf. Fold the sides of the leaf inwards, then roll it up tightly from the stem end.
- 4
Layer the pot: Place chopped cabbage and smoked meat pieces at the bottom of a large, heavy-bottomed pot. Arrange the sarma rolls tightly on top, seam-side down. Add more smoked meat on top if desired.
- 5
Cook: Cover the sarma with water. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until the cabbage is very tender and the flavors have melded. Add water if it reduces too much.
- 6
Rest and serve: Let the sarma rest for at least 30 minutes before serving. Serve hot, often with a dollop of sour cream or yogurt.
