Traditional Sarma
Transport your taste buds to the heart of Eastern Europe with this Traditional Sarma recipe, a classic comfort food featuring tender Savoy cabbage leaves stuffed with a savory blend of ground beef, pork, rice, and aromatic spices. Slow-cooked in a rich tomato sauce infused with fragrant bay leaves and vegetable broth, these delightful rolls become irresistibly tender and flavorful after hours of simmering. Perfect for special occasions or as a hearty family meal, Sarma is a labor of love that promises rewarding textures and a fusion of smoky, tangy, and meaty goodness. Serve it warm, smothered in the luscious sauce, to savor this authentic culinary treasure. Keywords: Traditional Sarma recipe, stuffed cabbage rolls, Eastern European cuisine, homemade comfort food, slow-cooked tomato sauce.
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Recipe Information
Ingredients
- 1 head Savoy cabbage
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 3 cloves, minced Garlic
- 250 grams Ground beef
- 250 grams Ground pork
- 100 grams Rice
- 2 teaspoons Paprika
- 1 teaspoon Black pepper
- 2 teaspoons Salt
- 500 milliliters Tomato sauce
- 500 milliliters Vegetable broth
- 2 Bay leaves
Instructions
Bring a large pot of water to a boil. Carefully separate the cabbage leaves and blanch them in the boiling water for about 3-4 minutes until softened. Transfer them to a colander and let cool.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.
Add the ground beef and pork to the skillet, breaking it apart with a spoon. Cook until browned, about 10 minutes. Drain excess fat if necessary.
Stir in the rice, paprika, black pepper, and 1 teaspoon of salt. Cook for another 3 minutes, then remove from heat and let it cool slightly.
Lay out a cabbage leaf and place about 2 tablespoons of the meat mixture at the base. Roll the leaf tightly, tucking in the sides to enclose the filling. Repeat with the remaining leaves and filling.
In a separate pot, heat the remaining tablespoon of olive oil. Arrange the rolled sarmas seam-side down in layers, fitting snugly in the pot.
In a mixing bowl, combine the tomato sauce, vegetable broth, bay leaves, and the remaining teaspoon of salt. Pour the mixture over the sarmas in the pot.
Bring the mixture to a gentle simmer over medium-low heat. Cover and cook the sarmas for about 2.5 to 3 hours, until the cabbage is tender and the flavors have melded together.
Check occasionally, adding a little water if needed to ensure the sarmas are covered with liquid.
Once the sarmas are cooked, remove them with a slotted spoon and serve hot, accompanied by some of the sauce.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.1 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 992 mg | 21% | |
*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.
