Sarma, Stuffed Cabbage Leaves from Dalmatia
photo by littlemafia
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 pickled cabbage (you may also use kale for wraping)
- 2 tablespoons oil
- 60 ml smoked bacon, in small pieces (1/4 cup)
- 1 onion, minced
- 1 head garlic, mince the cloves
- 450 g ground beef (1 lb)
- 450 g ground pork (or ham,1 lb)
- 450 g diced tomatoes (1 lb, not drained)
- 250 ml uncooked rice (1 cup)
- 2 teaspoons paprika
- 1 egg
- salt and pepper, to taste
directions
- 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.
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