Sarma
Servings: 4 servings
Calories: 92kcal
Sarma, which literally means 'wrapped or rolled', is a classic from the Balkans: cabbage rolls filled with minced meat, rice, and herbs that cook slowly in a fragrant broth. This heartwarming dish with pointed cabbage is hearty, flavorful, and perfect for sharing. Ideal for cold days and highly recommended.
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Ingredients
Filling
- 2 pointed cabbages
- 500 g minced beef
- 1 onion chopped
- 2 cloves garlic finely chopped
- 1 carrot in small cubes
- 100 g salami in small pieces
- 100 g basmati rice pre-cooked and cooled
- pepper to taste
- pinch salt
- sunflower oil for frying
Sauce & Cooking Liquid
- 1 cube beef stock
- 2 tbsp plain flour
- paprika powder to taste
- sunflower oil for the roux
Serving
- 1 Turkish bread in pieces
Instructions
Preparation
- Bring a large pot of plenty of water to a boil. Blanch 2 pointed cabbages whole for 5 minutes, scoop them out and reserve the cooking water in the pot.
- Carefully loosen the leaves. Cut the thick vein of each leaf thinner so that you can roll more easily. Arrange the leaves on a plate.
- Cook 100 g basmati rice according to the instructions on the package. Drain and let the rice cool completely.
- Chop 1 onion, finely chop 2 cloves garlic and cut 1 carrot into small cubes. Cut 100 g salami into small pieces.
Cooking
- Heat some sunflower oil in a frying pan. Fry 500 g minced beef until crumbly with onion, garlic, carrot, and salami. Season with pepper and a pinch salt.
- Remove the pan from the heat and stir in the cooled 100 g basmati rice. Let the mixture sit for 5-10 minutes so the flavours can develop.
- Filling and rolling: place a cabbage leaf with the vein towards you. Scoop a portion of filling into the center. Fold the sides inward and roll tightly into a bundle. Repeat until the filling is used up.
- Dissolve 1 cube beef stock in the hot cabbage cooking water. Place the rolls side by side in the pot and pour in the bouillon until they are just covered. Cover with a lid and simmer gently for 60 minutes.
- Meanwhile, make the bell pepper sauce: heat sunflower oil in a saucepan, stir in 2 tbsp plain flour and cook for 1 minute. Add paprika powder to taste and whisk with a ladleful of cooking liquid until smooth.
- Pour the bell pepper sauce over the cabbage rolls, stir very gently, and let cook gently for another 10 minutes until the sauce slightly thickens.
To serve
- Let the sarma rest for 10 minutes (the sauce will set nicely). Meanwhile, cut 1 Turkish bread into diagonal slices. Serve warm with the pieces of Turkish bread for dipping into the sauce.
Notes
For this Sarma recipe, you can use white cabbage instead of pointed cabbage, although the leaves are a bit sturdier and less flexible. Serve the Sarma with fresh bread or combine it with this garlic and lemon mashed potatoes for a complete meal.
Nutrition
Serving: 56g | Calories: 92kcal