Low Sodium Traditional Sarma
Indulge in the comforting flavors of Low Sodium Traditional Sarma, a heartwarming dish that’s perfect for those seeking a healthier version of this classic Balkan favorite. This recipe features tender green cabbage leaves stuffed with a flavorful mixture of lean ground beef, ground pork, rice, and aromatic spices such as sweet paprika, dill, and garlic. Simmered gently in a rich, low-sodium tomato broth, these cabbage rolls are both wholesome and satisfying while keeping sodium levels in check. Perfect for cozy family dinners, this slow-cooked delight is served warm and can be paired with crusty bread or a dollop of low-sodium yogurt for an authentic touch. With its layers of flavor and reduced-salt approach, this sarma recipe is a delicious way to enjoy traditional comfort food with a modern, health-conscious twist.
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Recipe Information
Ingredients
- 1 head green cabbage (large)
- 500 grams ground beef (lean)
- 250 grams ground pork (lean)
- 120 grams white rice (uncooked)
- 1 whole yellow onion (medium, finely chopped)
- 3 cloves garlic (cloves, minced)
- 2 teaspoons paprika (sweet)
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon dried dill
- 750 milliliters unsalted vegetable broth
- 100 grams tomato paste (low sodium)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped)
Instructions
Bring a large pot of water to a boil. Core the cabbage head and carefully separate the leaves without tearing them. Blanch the leaves in the boiling water for 2-3 minutes until they soften and are pliable. Set them aside to cool.
In a medium-sized bowl, combine the ground beef, ground pork, rice, chopped onion, minced garlic, sweet paprika, black pepper, dill, olive oil, and 1 tablespoon of chopped parsley. Mix well until evenly combined.
Trim any thick ribs from the cabbage leaves using a sharp knife to ensure they can be easily rolled.
Take one cabbage leaf at a time. Place about 1-2 tablespoons of the meat mixture at the base of the leaf. Fold the sides over the filling and then roll it tightly from the bottom to create a small cylinder. Repeat until all the filling is used up.
In a large pot or Dutch oven, spread a few unused or torn cabbage leaves across the bottom to prevent the sarma from sticking during cooking.
Arrange the cabbage rolls seam-side down in the pot in a single layer. If necessary, stack a second layer on top.
In a small bowl, mix the unsalted vegetable broth and low-sodium tomato paste until well combined. Pour this mixture over the cabbage rolls in the pot.
Bring the pot to a gentle boil over medium heat, then reduce the heat to low. Cover with a lid and simmer for 1.5 to 2 hours, checking occasionally to ensure there is enough liquid. Add a small amount of water if needed.
Once cooked, remove from heat and let the sarma rest for 10 minutes. Garnish with the remaining chopped parsley before serving.
Serve warm with a side of crusty bread or a dollop of low-sodium yogurt, if desired.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 826 mg | 36% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 58.5 g | ||
| Protein | 214.2 g | 428% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 870 mg | 67% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6191 mg | 132% | |
*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.
