Best Sarma Bosnian Stuffed Cabbage Leaves Recipes

SARMA - BOSNIAN STUFFED CABBAGE LEAVES

Sarma - Bosnian Stuffed Cabbage Leaves image

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

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

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)

Sarma (Stuffed Cabbage) image

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

Ingredients

1 large head cabbage
1 pound lean ground beef
½ pound ground pork
½ pound ground ham
1 cup uncooked long-grain white rice
1 onion, finely chopped
1 egg
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover

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

Sarma, Stuffed Cabbage Leaves from Dalmatia image

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

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

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.