High Protein Traditional Sarma
Elevate a beloved classic with this High Protein Traditional Sarma recipe, a hearty and nutritious twist on the famous Eastern European dish. Juicy pickled cabbage leaves are stuffed with a flavorful filling of lean ground beef, ground turkey, protein-packed lentils, and nutty quinoa, creating a satisfying and wholesome meal that's perfect for cozy family dinners. Seasoned with garlic, paprika, and oregano, and simmered in a rich tomato-based sauce, these cabbage rolls deliver mouthwatering flavor in every bite. With a prep time of just 30 minutes and an impressive protein boost, this dish is ideal for health-conscious food lovers seeking comfort and nutrition. Serve this high-protein sarma warm, garnished with fresh parsley, and watch it become your new favorite comfort food!
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Recipe Information
Ingredients
- 12 pieces pickled cabbage leaves
- 300 grams lean ground beef
- 300 grams ground turkey
- 100 grams cooked lentils
- 50 grams quinoa
- 1 medium onion
- 3 pieces garlic cloves
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 500 milliliters water
- 15 grams fresh parsley
Instructions
Rinse the pickled cabbage leaves under cold water to remove excess brine and set aside.
Cook quinoa according to package instructions and let it cool.
Peel and finely chop the onion and garlic cloves.
In a large bowl, combine the ground beef, ground turkey, cooked lentils, cooked quinoa, chopped onion, garlic, paprika, ground black pepper, salt, and dried oregano. Mix well until all ingredients are evenly incorporated.
Lay a cabbage leaf flat and place about 2 tablespoons of the meat mixture near the base. Fold the sides of the leaf inwards, then roll tightly to form a stuffed roll. Repeat with remaining leaves and filling.
In a large pot, heat olive oil over medium heat. Add the tomato paste and stir for 1-2 minutes until fragrant.
Add canned diced tomatoes and water to the pot. Stir to combine, then bring to a gentle simmer.
Carefully arrange the stuffed cabbage rolls seam-side down in the pot, stacking them in layers if necessary.
Cover the rolls with additional water if needed to submerge them partially, then place a heatproof plate on top of the rolls to keep them in place during cooking.
Cover the pot and simmer over low heat for 90 minutes, checking occasionally to ensure the rolls remain covered with liquid.
Once cooked, remove the pot from the heat. Garnish the Sarma with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 8471 mg | 368% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 38.4 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3083 mg | 66% | |
*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.
