Gluten-Free Traditional Sarma
Discover the comforting flavors of Gluten-Free Traditional Sarma, a hearty dish that reimagines the Balkan classic without compromising on taste or tradition. This gluten-free recipe features tender cabbage leaves stuffed with a flavorful mixture of ground pork, ground beef, and perfectly seasoned rice, all simmered to perfection in a rich tomato and chicken stock sauce. A fragrant combination of paprika, garlic, and parsley creates a filling of unbeatable depth while ensuring a deliciously aromatic experience with every bite. Perfect for family dinners or festive gatherings, this timeless dish brings authentic heritage to your table while catering to gluten-free diets. Ready in just over two hours and packed with wholesome, naturally gluten-free ingredients, this sarma recipe is both a taste and time-tested treasure.
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Recipe Information
Ingredients
- 12 whole Green cabbage leaves
- 500 grams Ground pork
- 500 grams Ground beef
- 200 grams Cooked white rice
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 750 milliliters Gluten-free chicken stock
- 400 grams Crushed tomatoes
- 3 tablespoons Olive oil
- 1 whole Bay leaf
- 2 tablespoons, chopped Fresh parsley
Instructions
Prepare the cabbage: Bring a large pot of water to a boil and carefully blanch the cabbage leaves for 2-3 minutes until pliable. Remove, drain, and set aside.
In a large mixing bowl, combine the ground pork, ground beef, cooked white rice, finely chopped onion, minced garlic, paprika, salt, pepper, and parsley. Mix thoroughly until well combined.
Lay one cabbage leaf flat. Place about 2 tablespoons of the meat filling at the base of the leaf and roll tightly, tucking in the sides as you roll to form a neat package. Repeat with the remaining leaves and filling.
Heat olive oil in a large, deep pot over medium heat. Arrange a few cabbage leaves or scraps on the bottom to prevent sticking. Place the stuffed cabbage rolls seam-side down in a single layer in the pot.
Pour the crushed tomatoes over the rolls, followed by the gluten-free chicken stock. Add the bay leaf and bring to a gentle simmer.
Reduce the heat to low, cover the pot, and let the sarma cook for 60-90 minutes, until the rolls are tender and the flavors are well developed.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
3698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 8816 mg | 383% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 51.8 g | ||
| Protein | 240.4 g | 481% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 840 mg | 65% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4669 mg | 99% | |
*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.
