Sarma

Sarma is a heartwarming Eastern European dish of tender cabbage leaves stuffed with a savory mix of ground beef and rice, simmered in a rich broth. Ideal for cozy weeknight dinners or family gatherings, it’s comfort food at its finest.

• 500 g cabbage leaves
• 300 g ground beef
• 100 g rice
• 1 medium onion
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 500 ml water

Method

1. 1

   If using fresh cabbage, blanch the leaves in boiling water for 2-3 minutes until softened. If using pickled cabbage, rinse and set aside.

2. 2

   In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

3. 3

   Add the ground beef to the onion and cook until browned. Stir in the rice, paprika, salt, and pepper, mixing well.

4. 4

   Lay a cabbage leaf on a flat surface. Place a spoonful of the filling at the base of the leaf and roll it tightly, tucking in the sides as you go.

5. 5

   Repeat the process until all filling is used. Place the rolled sarma seam-side down in a large pot.

6. 6

   Pour water over the sarma, ensuring they are mostly submerged. Cover and simmer on low heat for about 1.5 hours.

7. 7

   Once cooked, let the sarma rest for 10 minutes before serving. Enjoy warm or at room temperature.