Sarma
100—110 Min
Sarma is a traditional Balkan dish made with pickled cabbage leaves stuffed with seasoned minced meat, rice, garlic and spices, slow-baked in a rich homemade tomato and pepper sauce. A hearty, comforting meal perfect for family gatherings.
Ingredients 10 Portions
- 1 kgminced meat (beef or mixed)
- 2 eggs
- 150 grice, uncooked
- 1 pkg.pickled white cabbage
- 4 pkgs.Strained tomatoes
- 4 red pointed bell pepper
- 3 onions
- Garlic to taste (usually a lot)
- Harissa
- Table Salt
- Pepper Black, Ground
- Paprika, Smoked
- Oil
Preparation
- 1
Remove the cabbage leaves one by one from the head and cut out the core; finely chop the onion and garlic and sauté them in a little oil until translucent—set aside to cool; par-cook the rice until 2/4 done and set aside to cool; place the ground meat in a bowl and add the onion, garlic, par-cooked rice, eggs, and spices, then mix until well combined.
- 2
Lay out the cabbage leaves, place the meat mixture in the center, and wrap them up carefully; place them in a baking dish coated with a little oil.
- 3
The sauce:
Slowly sauté the onion, bell pepper, and a little garlic in a pot; then pour in the strained tomatoes, let it simmer for 20 minutes, and then blend it. Season to taste.
- 4
Cover the sarma in the baking dish with the sauce, cover the dish, and let it braise in a preheated oven (180°C) for 30–40 minutes. Then, if desired, braise it uncovered for another 7–10 minutes under the broiler to brown it.
You may also enjoy
Currently Viewing: 1 of 0
