Sarma Cabbage Rolls
Delight in the flavors of tradition with Sarma Cabbage Rolls, an Eastern European comfort food classic. These tender sauerkraut leaves are filled with a savory mixture of ground beef, ground pork, and uncooked rice, perfectly seasoned with paprika, garlic, and onion for a hearty, rich flavor. Slowly simmered in a tangy tomato broth infused with bay leaves, these cabbage rolls become melt-in-your-mouth tender while absorbing layers of bold flavor. Ideal for cozy family meals, this recipe is as satisfying as it is nutritious. Serve these irresistible rolls hot, garnished with a dollop of creamy sour cream or paired with crusty bread for the ultimate comfort food experience. Perfect for those seeking comforting meal ideas, traditional recipes, or cabbage roll inspiration, this dish is bound to impress!
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Recipe Information
Ingredients
- 20 pieces Sauerkraut leaves (whole leaves from a jar or head)
- 500 grams Ground beef
- 500 grams Ground pork
- 200 grams Uncooked rice
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 2 teaspoons Paprika (sweet or smoked)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 500 milliliters Vegetable or chicken broth
- 3 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 2 pieces Bay leaves
Instructions
Gently separate the sauerkraut leaves, trim the thick part of the stem at the base of each leaf, and set aside. If a whole head of sauerkraut is unavailable, rinse whole cabbage leaves in salty water to replicate the flavor.
In a large mixing bowl, combine the ground beef, ground pork, uncooked rice, chopped onion, minced garlic, paprika, salt, and black pepper. Mix thoroughly with your hands until the ingredients are well incorporated.
Take one cabbage leaf and place about 2 tablespoons of the meat mixture near the base of the leaf. Roll the leaf tightly around the filling, folding in the sides as you go to make a compact roll. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, drizzle 1 tablespoon of olive oil on the bottom. Arrange a few torn cabbage leaves on the base to prevent the rolls from scorching.
Carefully layer the cabbage rolls in the pot, seam-side down and snugly packed. You may need to make multiple layers depending on the size of your pot.
In a separate bowl, mix the vegetable or chicken broth, tomato paste, and the remaining tablespoon of olive oil until smooth. Pour this mixture over the cabbage rolls, ensuring they are submerged. Add more broth or water if needed.
Nestle the bay leaves into the layers of cabbage rolls. Cover the pot with a lid.
Place the pot over medium-high heat and bring the liquid to a gentle boil. Once boiling, reduce the heat to low and let the rolls simmer for 2 hours. Check periodically to ensure they remain covered in liquid, adding more broth or water as needed.
Once cooked, remove the bay leaves and check for seasoning. Adjust with additional salt or pepper, if desired.
Serve the Sarma hot with a dollop of sour cream or alongside crusty bread.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 702 mg | 15% | |
*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.
