SarmaStuffed Sour Cabbage Rolls
Serbian sarma wraps sour cabbage leaves around pork, beef, rice, onion, garlic, and paprika, then braises the rolls with bacon and tomato. The filling is cooked until the meat and rice are fully done.
Prep
50m
Cook
2h 30m
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 (rinsed)
Filling
- 400gGround Pork
- 200gGround Beef
- 120gWhite Rice (rinsed)
- 180gOnion (finely chopped)
- 10gGarlic (crushed)
- 8gPaprika
- 8gSalt
- 3gBlack Pepper
- 15mlSunflower Oil
Braise
- 15mlSunflower Oil
- 150gBacon (sliced)
- 40gTomato Paste
- 800mlMeat Stock
- 400mlWater
- 2pcsBay Leaf
- 4gSalt
Serving
- 200gSour Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the sunflower oil in a pan. Add the onion and cook until soft, then stir in the garlic. Cool slightly.
- 02
Mix the onion and garlic with the ground pork, ground beef, white rice, paprika, salt, and black pepper.
- 03
Trim the thick stem from each sour cabbage leaf. Add filling, fold in the sides, and roll tightly.
- 04
Oil the bottom of a heavy pot, line it with the bacon, and arrange the rolls snugly with the bay leaves.
- 05
Whisk the tomato paste into the meat stock and water, season with the salt, and pour over the rolls until mostly covered.
- 06
Bring to a boil, then cover and simmer very gently until the cabbage is tender, the rice is cooked, and the filling reaches 71°C (160°F).
- 07
Rest the rolls briefly in the liquid.
- 08
Serve with some broth and the sour cream.
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