SarmaSour Cabbage Rolls with Pork and Rice
Sour cabbage leaves wrapped around a fragrant pork and rice filling, then cooked slowly until tender and deeply savory. This cold-weather favorite develops even more flavor as it rests.
Prep
40m
Cook
1h 40m
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
- 12pcsSour Cabbage Leaf (whole)
Filling
- 500gGround Pork
- 120gWhite Rice (rinsed)
- 180gOnion (finely chopped)
- 40mlSunflower Oil
- 6gPaprika
- 2gBlack Pepper
- 10gSalt
Braising
- 2pcsBay Leaf (whole)
- 40gTomato Paste
- 900mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the sour cabbage leaves if very salty, then drain well.
- 02
Heat the sunflower oil in a small pan and cook the onion until soft. Cool slightly.
- 03
Combine the onion with the ground pork, white rice, paprika, black pepper, and salt.
- 04
Place filling near the base of each leaf, fold in the sides, and roll snugly.
- 05
Line a heavy pot with any small or torn leaves and arrange the rolls seam-side down in close layers. Tuck in the bay leaves.
- 06
Whisk the tomato paste into the water and pour it over the rolls.
- 07
Bring to a gentle simmer, cover, and cook for 60 minutes. Preheat the oven to 180°C (350°F).
- 08
Transfer the covered pot to the oven and bake for 30 to 40 minutes, until the cabbage is tender and the filling reaches 71°C (160°F).
- 09
Discard the bay leaves and rest the rolls for 10 minutes before serving.
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