Vegetarian Traditional Sarma
Delight in the comforting flavors of this Vegetarian Traditional Sarma, a plant-based twist on the beloved Balkan dish that’s perfect for any occasion. This recipe replaces the classic meat-based filling with a hearty blend of short-grain rice, aromatic vegetables, and a medley of spices, all lovingly wrapped in tangy pickled cabbage leaves. Slow-simmered in a flavorful broth and diced tomato sauce, these cabbage rolls transform simple ingredients into a wholesome, satisfying meal. Ideal for vegans and vegetarians, this dish is rich in tradition and packed with nutrients, making it a crowd-pleaser. Serve these tender rolls warm, optionally paired with a dollop of tangy vegan yogurt or sour cream, for a truly soul-soothing experience. A must-try for anyone craving healthy comfort food with a globally inspired twist!
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Recipe Information
Ingredients
- 15 leaves Pickled cabbage leaves
- 3 tablespoons Olive oil
- 2 medium, finely diced Onion
- 1 large, grated Carrot
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Short-grain rice
- 4 cups Vegetable broth
- 1 teaspoon Ground paprika
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Chopped fresh parsley
- 1 cup Canned diced tomatoes
Instructions
Prepare the cabbage leaves by rinsing them to remove excess brine, if needed. Trim the thick portion of the stem at the base of each leaf to make rolling easier.
In a large pan, heat olive oil over medium heat. Add the diced onions and sauté until soft and translucent, about 5 minutes.
Stir in the grated carrot and minced garlic. Cook for another 2-3 minutes until fragrant.
Add the tomato paste, stirring to coat the vegetables, and cook for another 2 minutes.
Mix in the rice, ground paprika, thyme, salt, and pepper. Stir until the rice is well-coated and slightly toasted, about 1-2 minutes.
Add 1 cup of vegetable broth to the pan and simmer gently until the rice absorbs most of the liquid, about 5 minutes. Remove from heat and stir in the chopped parsley.
Take one cabbage leaf and place about 2 tablespoons of the rice mixture at the base of the leaf. Fold the sides over the filling and roll tightly like a burrito. Repeat with remaining leaves and filling.
In a large pot, layer a few damaged or extra cabbage leaves on the bottom to prevent sticking.
Arrange the stuffed cabbage rolls seam-side down in tight layers inside the pot.
Pour the diced tomatoes over the rolls, followed by the remaining 3 cups of vegetable broth. The liquid should just barely cover the rolls; add a bit of water if needed.
Place a heat-safe plate or a smaller lid over the rolls to keep them in place during cooking.
Bring to a boil over medium heat, then reduce to low heat and simmer gently for 1 hour, or until the cabbage is tender and the rice is fully cooked.
Remove from heat and let rest for about 10 minutes before serving.
Serve warm with a dollop of sour cream or vegan yogurt, if desired, and enjoy!
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.8 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 973 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.
