SARMA - BOSNIAN STUFFED CABBAGE LEAVES
There are different versions of this recipe from all over the Balkans. You may be able to get sour cabbage from an Eastern European market; if not, you can boil the cabbage heads until soft enough to work with (the dish will taste slightly different - maybe add some vinegar to the broth). It is a very filling dish! Don't worry about leftovers, they taste just fine reheated (use the stove, not the microwave)!
Provided by IronChefZahra
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Separate the cabbage leaves, being careful not to tear them.
- Mix meat, rice, onion, salt, pepper, and paprika.
- Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
- Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
- Layer the cylinders tightly into a medium-sized or large pot.
- Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
- Cover the pot, bring to a boil, and simmer for at least three hours.
- Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
- *Boiled potatoes are often eaten with sarma, and they go quite well together.
Nutrition Facts : Calories 226.5, Fat 5.2, SaturatedFat 2, Cholesterol 58.1, Sodium 100, Carbohydrate 28.3, Fiber 5.8, Sugar 9.3, Protein 18.3
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Kisitu Christopher
[email protected]I'm definitely going to be making this dish again.
Israr Toru4
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Laura Bell
[email protected]I love serving this dish with mashed potatoes and gravy.
Denise Smith
[email protected]This dish is perfect for a cold winter day.
Mori
[email protected]I'm a vegetarian, so I used tofu instead of meat in the filling. It was still really good.
Bokamoso Kutlwano Maphakisa
[email protected]I'm allergic to cabbage, but I was able to make this dish using collard greens instead. It was delicious!
Zxcv Zxcv
[email protected]This recipe is a bit bland for my taste. I added some extra spices and it was much better.
Bash Bash
[email protected]I'm not sure what I did wrong, but my cabbage leaves turned out tough. Other than that, the dish was good.
Abir Alhallak
[email protected]This dish is a great way to use up leftover cabbage.
Sanwal Mahi
[email protected]I've tried other stuffed cabbage recipes before, but this one is by far the best. The combination of flavors is perfect.
Tyler Gillen
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished dish is amazing!
feyisayo labi
[email protected]I'm not a big fan of cabbage, but I really enjoyed this dish. The filling was so flavorful and the cabbage leaves were perfectly cooked.
Mehar Afaq
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Owusu Victory
[email protected]This is my go-to recipe for stuffed cabbage. It's easy to follow and always turns out great.
Ousman Goni
[email protected]I've made this dish several times now and it's always a hit. My family loves it!
GarlicDuck
[email protected]Absolutely delicious! The cabbage leaves were so tender and the filling was flavorful and moist. I followed the recipe exactly and it turned out perfectly.