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
SARMA (STUFFED CABBAGE)
For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.
Provided by Bea Gassman
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h15m
Yield 6
Number Of Ingredients 13
Steps:
- Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
- In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
- Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
Nutrition Facts : Calories 531.7 calories, Carbohydrate 43.8 g, Cholesterol 140.6 mg, Fat 22.7 g, Fiber 8.2 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1135.3 mg, Sugar 10.3 g
SARMA, STUFFED CABBAGE LEAVES FROM DALMATIA
This is from Saveurs de Croatie and is highly recommended by my dear friend in Serbia who says "We always want to take big pot home" when her mother in law makes it and invites the family.
Provided by Annacia
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Remove any wilted or bruised leaves from the cabbage and cut out the center core.
- Pour boiling water over the cabbages to soften.
- Meanwhile, in the oil, sauté the bacon and onion until the bacon is cooked.
- Add minced garlic.
- Beat the egg and add the salt, pepper, paprika, Worcestershire sauce, ground beef, pork or ham and half the tomatoes.
- Add the bacon mixture and rice and combine thoroughly.
- Separate the cabbage leaves and drain.
- Place a heaping tablespoon of stuffing at the core end of each cabbage leaf and roll up carefully, tucking in the ends.
- Layer the rolls in a Dutch oven or heavy kettle.
- Chop up the small unused leaves and place on top.
- Pour the remaining tomatoes and juice over top and add enough water to cover the rolls.
- Cover and simmer for 2 to 2-1/2 hours.
More about "sarma bosnian stuffed cabbage leaves recipes"
SARMA: BEST TRADITIONAL BALKAN STUFFED SOUR CABBAGE …
From balkanlunchbox.com
Ratings 2Calories 3092 per servingCategory Main Course
- In a larger bowl, combine all filling ingredients and mix with your hands until integrated. Set aside.
- Separate cabbage leaves from the cabbage head one by one, and wash each in lukewarm water. (After the wash taste to see if they are too salty. If yes, wash again.)
- Place cabbage leaves on a cutting board (one by one), and cut out the thick middle vein from each leaf. (Keep veins for later.) Proceed to cut each leaf in half. (If leaves are large, you may have to cut them in quarters.)
- Place one cut leaf in your hand and put one tablespoon of the filling on in the middle of the upper end. Fold the longer end on left side of the filling toward the filling, and roll everything away from you, squeezing lightly as you roll. Once rolled, tuck the right side of the leaf in with your finger. (You’ll essentially end up with a tiny burrito-like roll.) Set aside.
SARMA/STUFFED CABBAGE LEAVES - THE BALKAN HOSTESS
From thebalkanhostess.com
Reviews 1Servings 6Cuisine Balkan, SerbianCategory Entree
- Prepare your cabbage leaves. If using leaves from a jar, remove them carefully, and transfer to a large bowl filled with cold water. Unroll the leaves and separate them, setting aside 5-6 leaves. If some are torn or really small that is fine, set those not so nice looking ones aside. Do not discard them, you will use them later. Drain all the water and refill with fresh water. Set aside until ready to use.
- In a high sided skillet on medium heat, add a little bit of oil (about 1 tbsp), diced onion, and the water. Cook the onion until the water has evaporated. Once the water evaporates, saute the onion in the remaining oil for 2 minutes.
- After 2 minutes, add your ground meat to the skillet and take a couple of minutes to break it up as it cooks. Break it up as much as possible.
- When the meat is halfway cooked, add in the Vegeta seasoning, 1 tbsp of salt, and a dash of black pepper to start. You will adjust for seasoning later. Continue cooking the meat until it's fully cooked. Do not drain the liquid.
SARMA STUFFED CABBAGE - FLYPEACHPIE
From flypeachpie.com
THE HIRSHON BOSNIAN STUFFED CABBAGE - SARMA - THE …
From thefooddictator.com
SERBIAN STUFFED CABBAGE (SARMA) RECIPE - THE SPRUCE …
From thespruceeats.com
SARMA - BOSNIAN STUFFED CABBAGE LEAVES RECIPE - FOOD.COM
From pinterest.com
SARMA - SERBIAN CABBAGE ROLLS RECIPE ON HONEST COOKING
From honestcooking.com
SARMA | BOSNIAN STUFFED SOUR CABBAGE - YOUTUBE
From youtube.com
SARMA BOSNIAN CABBAGE ROLLS - HEALTHY VEGAN RECIPES - HAPPYCOW
From happycow.net
SARMAS - TRADITIONAL RECIPE FROM THE BALKANS | 196 FLAVORS
From 196flavors.com
SARMA (STUFFED CABBAGE ROLLS) RECIPE : SBS FOOD
From sbs.com.au
MACEDONIAN CABBAGE ROLLS (SARMA) | DIETHOOD
From diethood.com
STUFFED CABBAGE ROLLS (SARMA) | JERNEJ KITCHEN
From jernejkitchen.com
POSNA SARMA/VEGAN CABBAGE ROLLS - THE BALKAN HOSTESS
From thebalkanhostess.com
SARMA RECIPE- MAKE DELICIOUS PICKLED CABBAGE ROLLS IN 3 HOURS
From thefoodhog.com
CROATIAN SARMA RECIPE (STUFFED CABBAGE ROLLS) - CHASING THE DONKEY
From chasingthedonkey.com
CLASSIC BOSNIAN SARMA - STUFFED CABBAGE ROLLS - FOOD FAM RECIPES
From foodfam.co
STUFFED CABBAGE ROLLS SARMA RECIPE - COOKING THE GLOBE
From cookingtheglobe.com
You'll also love