SERBIAN STUFFED CABBAGE (SARMA)
Steps:
- Gather the ingredients.
- Steam the head of cabbage until the outer leaves are limp, then cool slightly and separate the leaves.
- With a paring knife, remove the tough ribs from the leaves without damaging them. Reserve the tougher outer leaves, but don't use for rolling.
- In a medium bowl, mix together the ground chuck, ground pork, rice, and onion soup mix.
- Adding a small amount of water will make the mixture easier to handle.
- Heap 2 tablespoons of filling onto each steamed, prepared cabbage leaf.
- Fold the bottom of the cabbage leaf up over the meat.
- Fold sides to the center and roll away from yourself to encase completely.
- Repeat until the meat filling is gone.
- Heat oven to 350 F.
- Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.
- Spread the chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the drained sauerkraut.
- Layer on the cabbage rolls, seam-side down.
- Cut the smoked ribs into pieces. Space the ribs or other smoked meat of choice between the cabbage rolls.
- Cover rolls with reserved tough outer leaves.
- Mix tomato sauce and soup with enough water to make a liquidy consistency.
- Pour over rolls until mixture is level with rolls, but not over the top.
- Cover the casserole dish and bake 1 hour.
- Then reduce temperature to 325 F and bake for 2 more hours.
- Let sit 20 to 30 minutes before serving.
- This dish freezes well.
Nutrition Facts : Calories 731 kcal, Carbohydrate 60 g, Cholesterol 146 mg, Fiber 11 g, Protein 47 g, SaturatedFat 12 g, Sodium 1975 mg, Sugar 15 g, Fat 34 g, ServingSize 12 rolls (4 to 6 servings), UnsaturatedFat 0 g
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
SLOVAK STUFFED CABBAGE
I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!
Provided by Kelly Berenger
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
- Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
- Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
- Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g
CROATIAN SARMA RECIPE (STUFFED CABBAGE ROLLS)
My Croatian sarma recipe was years in the making. With hints and tips from Croatia and Australia, I've perfected my sarma recipe to now share it with you.
Provided by Chasing the Donkey
Categories Croatian Recipes In English
Number Of Ingredients 22
Steps:
- Take an entire pickled cabbage head. You'll find these on Amazon or in European delicatessens in the chilled section. Wash each leaf thoroughly. Remove the thick part of the stem without tearing the leaves. It's best to allow the leaves to drain on some paper towel or pat each one dry
- Take a large mixing bowl, and combine mincemeat, speck, garlic, parsley leaves, soda water or bicarbonate soda, rice, Vegeta, hot paprika (optional), sweet paprika (optional), breadcrumbs (optional), Salt and pepper, egg & olive oil
- Mix all of the ingredients until well combined
- You want each of the leaves to be about the same size so that each cabbage roll cooks at the same time. So go ahead and cut any large leaves in half, and also join two smaller leaves together as you go
- Take approx 3 tablespoons of the minced meat, and gently combine in the palm of your hand. Do not roll or compress as this will make them too dense when you eat them
- Place the meat on the edge of the cabbage leaf and roll away from you. Then tuck in the sides of the leaf gently into the meat. There should be no exposed meat. If there is, remove some of the filling
- Set the sarma aside, and prepare the sauce
- In a shallow saucepan, or even better, a Le Creuset cast-Iron dish, splash in some extra virgin olive oil, add the 2 diced onions and cook until transparent on low heat. Then add the 2 diced carrots, diced speck, and parsley. Continue to fry on low heat until carrots start to soften
- Add the shredded sauerkraut and create a layer on the bottom of the saucepan. Now, pack the Croatian sarma into the saucepan. They should be packed close together.
- Pour in boiling water so that it just covers the sarma. Add the passata and a pinch of salt and pepper. Every 20 minutes, give the saucepan a shake (do not stir them or they will break) and let them simmer for 2 hours on a low-medium heat
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 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.
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- 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.
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