SarmaStuffed Sour Cabbage Rolls
These slow-braised cabbage rolls are a cold-weather staple, filled with a savory mixture of pork, beef, and rice, then cooked until the leaves turn silky and the broth becomes rich with paprika and smoked meat.
Prep
40m
Cook
2h 20m
Serves
6
Regional versions
Compare how this dish changes by country.
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rolls
- 12pcsSour Cabbage Leaf (whole)
- 400gGround Pork
- 300gGround Beef
- 150gWhite Rice (rinsed)
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 6gPaprika
- 8gSalt
- 4gBlack Pepper
Braise
- 120gBacon (cut into small pieces)
- 50gTomato Paste
- 2pcsBay Leaf (whole)
- 900mlMeat Stock
- 30mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the sour cabbage leaves if they taste very salty, then pat them dry and trim the thick stem at the base.
- 02
Mix the ground pork, ground beef, white rice, onion, garlic, paprika, salt, and black pepper until evenly combined.
- 03
Place some filling on each sour cabbage leaf, fold in the sides, and roll tightly.
- 04
Heat the extra virgin olive oil in a deep pot or Dutch oven over medium heat. Add the bacon and cook until it starts to render.
- 05
Whisk the tomato paste into the meat stock until smooth.
- 06
Arrange the cabbage rolls snugly in the pot, tuck in the bay leaves, and pour in the stock mixture.
- 07
Cover and simmer gently until the rice is tender and the ground pork and ground beef filling reaches 71°C (160°F).
- 08
Let the rolls rest for a few minutes in the braising liquid before serving.
- 09
Serve the rolls hot with some of the sauce spooned over the top.
Ratings & Reviews
Log in to rate and review this recipe.