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Sarma Recipe

Balkan · Main course · 160 min total

Sarma is a traditional Balkan dish of stuffed cabbage rolls filled with a savory mixture of minced meat and rice, slow-cooked in a tangy tomato sauce. This recipe offers a home-cook friendly version that captures the authentic flavors.

Ingredients

• 1 large head of cabbage (about 3 lbs)
• 1 lb ground beef
• 1/2 lb ground pork
• 1 cup uncooked white rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1/4 cup lemon juice
• 2 tablespoons vegetable oil

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and carefully remove the leaves, blanching them in the boiling water for 2-3 minutes until pliable. Drain and set aside.
2. In a large bowl, combine the ground beef, ground pork, rice, onion, garlic, salt, pepper, paprika, and thyme. Mix well.
3. Place about 1/4 cup of the meat mixture at the base of each cabbage leaf. Fold the sides over and roll tightly. Repeat with remaining leaves and filling.
4. In a large Dutch oven or heavy pot, heat the oil over medium heat. Arrange the cabbage rolls seam-side down in layers.
5. In a separate bowl, mix the crushed tomatoes, tomato paste, beef broth, and lemon juice. Pour the sauce over the cabbage rolls.
6. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, until the rolls are tender and the flavors meld.
7. Serve hot, with a dollop of sour cream or yogurt if desired.

Tips

• If you have leftover cabbage leaves, you can freeze them for future use.
• For a vegetarian version, substitute the meat with a mixture of lentils and mushrooms.
• Sarma tastes even better the next day; refrigerate and reheat gently.

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