Sarma is a beloved dish in Serbian cuisine, especially popular during the winter months and festive occasions. This hearty dish consists of cabbage leaves stuffed with a flavorful mixture of ground meat, rice, and spices, slowly cooked to perfection. Here’s how you can make this traditional Serbian comfort food at home.
Ingredients:
- 1 large head of cabbage
- 500g ground beef
- 500g ground pork
- 1 cup uncooked rice
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, grated
- 2 tablespoons vegetable oil
- 1 egg
- 2 teaspoons paprika
- Salt and pepper to taste
- 1 liter tomato sauce
- 3 bay leaves
- 4 cups beef broth
Instructions:
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Core the cabbage and gently place it in the boiling water. Boil for about 10 minutes, then carefully remove the leaves one by one as they soften. Set aside.
- Prepare the Filling:
- In a large bowl, combine the ground beef, ground pork, uncooked rice, chopped onions, minced garlic, grated carrot, egg, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Assemble the Sarma:
- Take a cabbage leaf and place a generous spoonful of the meat mixture at the base. Fold in the sides and roll it up tightly. Repeat with the remaining leaves and filling.
- Cook the Sarma:
- In a large pot, heat the vegetable oil over medium heat. Place a few cabbage leaves on the bottom to prevent sticking.
- Arrange the rolls seam side down in the pot, layering them if necessary. Pour the tomato sauce and beef broth over the rolls until they are almost submerged. Add the bay leaves.
- Bring to a simmer, then cover and reduce the heat to low. Cook for about 2 to 3 hours, or until the cabbage is tender and the flavors have melded together.
- Serve:
- Serve the sarma hot, with a side of mashed potatoes or crusty bread to soak up the delicious sauce.
Enjoy your homemade Sarma, a taste of Serbia in your kitchen!