Balkan-Style Sarma

Ingredients

• 2 kg Sauerkraut or white cabbage head (Remove the leaves individually; use damaged outer leaves and smaller leaves to line the pot.)
• 500 g Ground meat
• 250 g Rice (The source specifies 250–300 g; use rice pudding rice or Piring rice. Wash thoroughly beforehand.)
• 1 Carrot (Large, grated or finely prepared for the filling.)
• 2 Onions (Large, prepared for the filling.)
• 2 Zehen Garlic (The source specifies 2–3 cloves.)
• 1 Bund Parsley
• 1 EL Vegeta (Vegeta is also used to season the broth.)
• 1 TL Salt (Add more to taste for the broth.)
• 1 TL Sweet paprika (Additional seasoning for the broth.)
• 1.5 TL Pepper
• 1 TL Chili powder
• Oil (Some oil for the seasoned broth and the pot.)
• Olive oil (Some olive oil; the quantity is not specified.)
• Warm water (For mixing the broth; add enough to almost cover the sarma.)
• Cured meat (Optional, to place on top of the sarma; quantity not specified.)

Steps

1. 1

   Wash the rice thoroughly and drain it.

2. 2

   Place the ground meat, washed rice, prepared onions, garlic, carrot, and parsley in a bowl with the Vegeta, salt, sweet paprika, pepper, and chili powder.

3. 3

   Knead the mixture thoroughly with your hands until all the ingredients are evenly combined.

4. 4

   Remove the core from the sauerkraut or white cabbage head and carefully separate the leaves one by one. Do not use badly torn outer leaves for wrapping; they can be used later to line the pot.

5. 5

   Place the cabbage leaves in cold water and soak for about 5 minutes.

6. 6

   Then wash the leaves again with cold, clean water.

7. 7

   Cut the cabbage leaves in half and remove the tough central rib. Cut smaller leaves that are no longer suitable for wrapping into strips and set aside.

8. 8

   Place 1–2 tablespoons of filling on each usable cabbage leaf and shape the filling into a log.

9. 9

   Fold the sides of the cabbage leaf over the filling, then tightly roll the leaf from the stem end.

10. 10

    Distribute the remaining or cut cabbage leaves over the bottom of a large, tall pot.

11. 11

    Arrange the rolled sarma tightly in the pot. If desired, place cured meat on top.

12. 12

    Mix warm water with some Vegeta, salt, sweet paprika, and oil.

13. 13

    Pour the seasoned liquid over the sarma until they are almost covered.

14. 14

    Cover the pot and heat the sarma over high heat until the broth comes to a boil.

15. 15

    Let the broth boil vigorously briefly, then reduce the heat to the lowest setting.

16. 16

    Simmer the sarma over very low heat for at least 2 hours. Do not stir or turn them during cooking; simply let them continue to simmer.

Notes

The source specifies 250–300 g of rice and 2–3 cloves of garlic. The quantities of oil and water are not given precisely. The exact type of cabbage is described inconsistently in the text as either a sauerkraut head or a white cabbage head. Do not stir or turn the sarma during slow cooking.

Nutrition per serving

• Main course
• Balkan cuisine
• Stuffed cabbage
• Ground meat
• Braised dish
• Winter dish
• Family meal
• Slow-cooked