Low Fat Traditional Sarma
Discover a lighter twist on a beloved classic with this Low Fat Traditional Sarma recipe! Perfectly seasoned lean ground turkey or chicken is combined with aromatic garlic, tender white rice, and a touch of paprika, then wrapped in tangy pickled cabbage leaves for the ultimate comfort food. These wholesome stuffed rolls simmer gently in a savory tomato-infused vegetable broth, creating tender, flavorful bundles that are hearty yet guilt-free. With a cooking technique that keeps the rolls intact and infused with rich flavors, this recipe is a healthier take on traditional Sarma, ideal for anyone seeking a nutritious yet satisfying meal. Serve warm with low-fat yogurt or a sprinkle of fresh parsley for an unforgettable dish that's perfect for family dinners or cozy gatherings.
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Recipe Information
Ingredients
- 12 leaves Pickled cabbage leaves
- 500 grams Lean ground turkey or chicken
- 100 grams White rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 500 milliliters Vegetable broth
- 2 tablespoons Tomato paste
- 1 tablespoon Olive oil
Instructions
Rinse the pickled cabbage leaves to remove excess brine. If they are too large, carefully cut each leaf in half and remove the thick stem in the middle.
In a mixing bowl, combine the lean ground meat, rice, chopped onion, minced garlic, paprika, salt, pepper, and oregano. Mix thoroughly to create the stuffing.
Lay a cabbage leaf flat on a clean surface. Place a small amount of filling (approximately 2 tablespoons) near the base of the leaf. Fold the sides in and roll tightly to form a small bundle. Repeat with the remaining leaves and filling.
Heat olive oil in a large pot over medium heat. Arrange the rolls (seam side down) snugly in the pot in layers.
In a separate bowl, mix the vegetable broth and tomato paste until smooth. Pour this mixture over the stuffed cabbage rolls, ensuring they are mostly submerged. Add more broth or water if needed.
Place a heatproof plate on top of the rolls to keep them in place during cooking.
Cover the pot with a lid and cook on low heat for 60–75 minutes, or until the rice inside the rolls is cooked through and tender.
Remove from heat and let the Sarma rest for 5–10 minutes before serving.
Serve warm with a side of low-fat yogurt or freshly chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8745 mg | 380% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 29.6 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3790 mg | 81% | |
*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.
