Foodie Indian

Sarma is a popular dish in many Balkan and Middle Eastern countries. This recipe is for a classic version with cabbage leaves stuffed with a mixture of ground meat and rice, but there are variations with grape leaves or other types of leaves as well.

Ingredients:

For the Cabbage Rolls:

• 1 large head of cabbage
• 500g ground beef or a mixture of beef and pork
• 1 cup rice, rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)
• 2-3 cups tomato sauce (homemade or store-bought)

For Cooking:

• Large pot or Dutch oven
• Water for blanching cabbage leaves

Instructions:

1. Remove the outer leaves of the cabbage, and carefully peel off individual leaves. Blanch the cabbage leaves in boiling water for about 2-3 minutes or until they are pliable. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. Add the ground meat to the skillet and cook until it’s browned. Break it up into small pieces as it cooks.
4. Stir in the rinsed rice, paprika, salt, pepper, and dried thyme (if using). Cook for a few more minutes until the rice is slightly translucent.
5. To assemble the sarma, take a cabbage leaf and place a spoonful of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly, similar to rolling a burrito.
6. Place the cabbage rolls seam-side down in a large pot or Dutch oven.
7. Pour the tomato sauce over the cabbage rolls, ensuring they are fully covered. You can also add some water or broth if needed to cover them.
8. Cover the pot and cook the sarma over low heat for about 1.5 to 2 hours, or until the cabbage leaves are tender and the filling is cooked.
9. Serve the sarma hot, optionally garnished with sour cream or yogurt.

Enjoy your homemade sarma!