Dairy-Free Traditional Sarma
Experience the comforting flavors of Eastern Europe with this Dairy-Free Traditional Sarma recipe, a healthy twist on a cherished classic. Featuring tender green cabbage leaves stuffed with a hearty mixture of ground beef or plant-based meat, white rice, and aromatic spices like paprika and oregano, these cabbage rolls are gently simmered in a rich tomato broth for irresistibly savory results. This dairy-free version preserves the authentic taste while catering to special dietary needs, making it perfect for family dinners or festive gatherings. With step-by-step guidance on rolling and cooking, this recipe guarantees beautifully tender and flavorful sarma every time. Serve with crusty bread or a fresh salad for a wholesome, satisfying meal that celebrates tradition without compromise!
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Recipe Information
Ingredients
- 1 large head Green cabbage
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 large Garlic cloves, minced
- 500 grams Ground beef or plant-based ground meat
- 100 grams White rice
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 600 milliliters Vegetable broth or water
- 2 Bay leaves
Instructions
Fill a large pot with water and bring it to a boil. Remove the core of the cabbage, carefully place the entire head into the pot, and boil for 5–7 minutes until the leaves soften. Gently peel the outer leaves off one by one as they soften and set them aside. Repeat until you have 12-14 large, intact leaves.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for another 1–2 minutes until fragrant.
Add the ground beef or plant-based ground meat to the skillet and cook, breaking it apart with a spoon, until browned. Stir in the rice, paprika, oregano, 1 teaspoon of salt, and black pepper. Mix well, then remove the skillet from heat. Let the filling cool slightly.
To assemble the sarma, lay a cabbage leaf flat on a cutting board. Trim the thick stem at the base of the leaf if necessary to make it pliable. Place about 2 tablespoons of the filling near the base of the leaf, fold the sides inward, and roll it up tightly like a burrito. Repeat with the remaining cabbage leaves and filling.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Spread 1 tablespoon of tomato paste along the bottom of the pot, then arrange the rolled sarma in a tight, layered formation.
Dilute the remaining 1 tablespoon of tomato paste into 600 milliliters of vegetable broth or water. Pour the mixture over the sarma, ensuring they are mostly submerged. Add the bay leaves to the pot.
Place a heatproof plate on top of the sarma to keep them from unraveling during cooking. Cover the pot with a lid, bring the liquid to a gentle boil, then reduce the heat to low and simmer for 1.5–2 hours. Check occasionally to ensure there’s enough liquid, adding water if necessary.
Remove the sarma from the heat and let them cool slightly before serving. Enjoy with a side of crusty bread or a fresh salad!
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 6348 mg | 276% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 24.7 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3000 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
