Sarma Stuffed Cabbage Leaves from Dalmatia
Discover the heartwarming flavors of Dalmatian cuisine with this Sarma Stuffed Cabbage Leaves recipe, a true celebration of comfort food steeped in tradition. Perfectly tender sauerkraut cabbage leaves are lovingly filled with a savory mixture of ground beef, ground pork, and rice, enhanced with aromatic spices like paprika and garlic. Slowly simmered for hours in a rich tomato-infused broth and optionally layered with smoky pork ribs or bacon, this dish delivers layers of complex, savory flavors in every bite. Ideal for cold evenings, this hearty dish pairs beautifully with crusty bread to soak up the vibrant sauce. Whether you're embracing your culinary roots or exploring Balkan delicacies for the first time, Sarma is a must-try recipe that brings soulful comfort to your table.
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Recipe Information
Ingredients
- 12 pieces sauerkraut cabbage leaves
- 500 grams ground beef
- 250 grams ground pork
- 100 grams white rice
- 1 large yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 large egg
- 1 tablespoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 250 grams smoked pork ribs or bacon (optional for flavor)
- 3 tablespoons tomato paste
- 2 leaves bay leaves
- 1 liter chicken or vegetable stock
- 2 tablespoons sunflower oil or olive oil
Instructions
Prepare the cabbage leaves: If not already soft from fermentation, blanch the sauerkraut cabbage leaves in boiling water for 5 minutes or until pliable. Trim any thick stems to make them easier to roll.
In a large bowl, combine ground beef, ground pork, rice (uncooked), finely chopped onion, minced garlic, egg, paprika, salt, and pepper. Mix thoroughly until well combined.
Place one cabbage leaf on a flat surface. Add about 2 tablespoons of the meat mixture to the center of the leaf. Fold the sides over the filling and roll tightly, forming a small parcel. Repeat with remaining leaves and filling.
In a large pot or Dutch oven, heat 2 tablespoons of sunflower oil over medium heat. If using smoked pork ribs or bacon, arrange them at the bottom of the pot for added flavor.
Arrange the stuffed cabbage rolls seam-side down in the pot, layering them as needed. Add the bay leaves to the pot.
In a small bowl, whisk the tomato paste with a cup of chicken or vegetable stock until smooth. Pour the mixture over the cabbage rolls.
Add enough stock to the pot to just cover the rolls. Bring to a gentle simmer. Cover the pot with a lid and simmer on low heat for 2.5 to 3 hours, ensuring the liquid doesn’t evaporate completely (add more stock if necessary).
Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Serve the Sarma warm, ideally with a slice of crusty bread to soak up the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 17943 mg | 780% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 37.0 g | ||
| Protein | 222.2 g | 444% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 713 mg | 55% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 5102 mg | 109% | |
*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.
