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Sarma
Created by: Howcan Team
Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1/2 cup uncooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato sauce
- 2 cups beef broth
- 1/4 cup olive oil
Instructions
- Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes, or until they are pliable. Remove and set aside to cool.
- In a large bowl, mix together 1 pound of ground beef, 1/2 cup of uncooked rice, 1 finely chopped onion, 2 minced garlic cloves, 1/4 cup of chopped fresh parsley, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Place a spoonful of the meat and rice mixture onto each cabbage leaf, then roll them up, tucking in the sides as you go. Place the rolled cabbage leaves seam side down in a large pot.
- In a separate bowl, mix together 2 cups of tomato sauce, 2 cups of beef broth, and 1/4 cup of olive oil. Pour the mixture over the cabbage rolls in the pot.
- Cover the pot and simmer on low heat for 1.5-2 hours, or until the cabbage is tender and the filling is cooked through.
- Serve the sarma hot, with a dollop of sour cream on top, if desired. Enjoy!
Sarma is a traditional dish found in various cuisines across the Balkans, Middle East, and Eastern Europe. It consists of ground meat, usually beef or lamb, mixed with rice and spices, wrapped in pickled cabbage leaves or grape leaves. The dish is then slow-cooked in a flavorful tomato-based sauce. Each region has its own variation, with some using different types of meat or adding ingredients like onions, garlic, and herbs. In Turkey, it's known as "dolma," while in Croatia and Serbia, it's a staple during festive occasions. The best versions of sarma can be found in local family-owned restaurants and are often served with a dollop of sour cream.
180 min
8
350 calories
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