Vegan Traditional Sarma
Indulge in the heartwarming flavors of Vegan Traditional Sarma, an innovative plant-based twist on the classic Eastern European comfort dish. This recipe features tender, tangy fermented cabbage leaves (sauerkraut leaves) stuffed with a savory mixture of protein-rich lentils, fluffy white rice, and aromatic vegetables, including garlic, onion, and carrot. Enhanced with smoked paprika, thyme, and tomato paste, the filling is beautifully seasoned for a rich, smoky depth. Slow-simmered in a robust vegetable broth with bay leaves, these cabbage rolls transform into a melt-in-your-mouth delight. Perfect for family gatherings, this dairy-free and meat-free recipe captures all the nostalgic flavors of traditional sarma while being friendly to vegan diets. Serve warm with crusty bread or a drizzle of olive oil for an authentic, cozy dining experience.
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Recipe Information
Ingredients
- 20 pieces Fermented cabbage leaves (sauerkraut leaves)
- 200 grams Cooked green lentils
- 150 grams White rice
- 2 medium Yellow onion, finely chopped
- 1 large Carrot, grated
- 3 cloves Garlic, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 teaspoon Dried thyme
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 liter Vegetable broth
- 2 pieces Bay leaves
Instructions
Rinse the fermented cabbage leaves to remove excess salt. Carefully separate them and trim thick stems at the base to make them easier to roll.
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and grated carrot to the skillet. Cook for an additional 3 minutes, stirring frequently.
Stir in the cooked lentils, uncooked white rice, smoked paprika, ground black pepper, salt, dried thyme, and tomato paste. Cook for 2 minutes to combine the flavors.
Remove the skillet from heat and let the filling cool slightly.
Place a cabbage leaf on a flat surface, vein side up. Add 2 tablespoons of the filling near the stem end. Fold in the sides and roll tightly to create a little parcel. Repeat with all leaves and filling.
Line the bottom of a large pot with some spare cabbage leaves to prevent sticking.
Arrange the sarma rolls seam-side down in the pot in tightly packed layers.
Pour vegetable broth over the rolls to fully cover them. Add bay leaves to the pot.
Place a heatproof plate or small lid on top of the sarma to weigh them down and keep them submerged during cooking.
Cover the pot with a lid and simmer over low heat for 90 minutes. Check occasionally to ensure the rolls remain submerged, adding more broth if necessary.
Once cooked, allow the sarma to cool slightly before serving. Serve warm with a drizzle of olive oil or a side of crusty bread.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11442 mg | 497% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 55.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5436 mg | 116% | |
*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.
