SarmaSour Cabbage Rolls
These slow-cooked cabbage rolls are filled with seasoned meat and rice, then simmered in a light tomato broth until the leaves turn silky and tender. The flavor deepens as they cook, making them especially comforting on colder days.
Prep
40m
Cook
2h
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rolls
- 18pcsSour Cabbage Leaf (rinsed)
- 600gGround Beef
- 120gWhite Rice (rinsed)
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 6gPaprika
- 8gSalt
- 3gBlack Pepper
Sauce
- 30mlSunflower Oil
- 40gTomato Paste
- 700mlMeat Stock
- 2pcsBay Leaf
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 170°C (340°F).
- 02
Combine the ground beef, white rice, onion, garlic, paprika, salt, and black pepper in a bowl until evenly mixed.
- 03
Lay out each sour cabbage leaf, place some filling near one end, and roll tightly, folding in the sides as you go.
- 04
Heat the sunflower oil in a deep oven-safe pot over medium heat. Stir in the tomato paste and cook briefly until fragrant.
- 05
Pour in the meat stock and add the bay leaves, then bring the sauce to a gentle simmer.
- 06
Arrange the rolls seam-side down in the pot so they fit snugly.
- 07
Cover and bake for about 2 hours, until the cabbage is very tender and the center of a roll reaches 71°C (160°F).
- 08
Let the rolls rest in the sauce for a few minutes before serving.
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