Sarma - Bosnian Stuffed Cabbage Leaves
- Tweaks 1
Ready In: 3 hrs 30 mins
Serves: 4-6
Ingredients
- 2 lbs sour cabbage leaves (or one large head)
- 10 ounces ground veal (beef or lamb may be used if you prefer)
- 1⁄3 cup rice
- 1 medium onion, finely minced
- salt and pepper
- paprika
- beef stock or water
- butter and sour cream, to serve
Directions
- 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.
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