Best Sarma Stuffed Cabbage Leaves From Dalmatia Recipes

CROATIAN SARMA RECIPE (STUFFED CABBAGE ROLLS)

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, STUFFED CABBAGE LEAVES FROM DALMATIA

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.

SARMA (STUFFED CABBAGE)

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.

SARMA - BOSNIAN STUFFED CABBAGE LEAVES

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.

STUFFED CABBAGE LEAVES (KAALDOLMER)

Steps:

• Cut the core from a large cabbage and cook in salted water for 15 minutes. Drain, cool slightly, and remove 24 large outer leaves.
• Simmer 2 tbsp rice in 2 cups milk for 40 minutes. Cool.
• Mix 1/2 lb ground pork, 1/2 lb ground veal or sirloin, and 1 tsp salt. Gradually beat in 5 eggwhites, one at a time, beating vigorously after each addition. Slowly add the rice mixture to make a smooth creamy filling. Stir in 1/4 tsp ground white pepper and 1 medium onion, minced.
• Preheat the oven to 375 degrees.
• Cut the heavy thick part of the stalks from the cabbage leaves. Take one leaf at a time and overlap slightly to close up the opening left by removing the stalk. Put a tablespoon of the meat filling on each leaf. Roll leaf over once, turn sides over filling, then roll to the end of leaf, completely enclosing the filling.
• Arrange the rolls in a buttered baking pan (9x12 1/2 inches). Add 1 10 1/2 oz can of beef consomme and spread each roll with 1/2 tsp molasses. Bake in the moderately hot oven for 30 minutes. Turn each roll and bake for 30 minutes longer.
• Arrange the cabbage rolls side by side in a warm serving casserole.
• For the sauce:.
• Stir into liquid remaining in pan: 1/2 tsp cornstarch mixed with 1 tbsp water. Cook over direct heat, stirring, for 2 minutes. Pour the sauce over the cabbage rolls.

STUFFED CABBAGE LEAVES

Steps:

• Bring a large saucepan of water with salt to the boil.
• Meanwhile remove outer leaves and hard stalk from the cabbage. Wash it and put into the boiling water for 10 minutes.
• Mix the mince with the rice, salt & pepper and knead together well.
• Take each cabbage leaf separately and put on each one a tablespoonful of the mince mixture. Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape. Place some spare cabbage leaves on the bottom of the pan then put the stuffed leaves in concentric circles.
• Place a heavy plate on top of them to prevent them from breaking up during cooking.
• Pour water to cover them and boil for 60-80 minutes.
• When they are cooked put them on a flat dish and prepare the sauce. Put the rest of the butter to melt, add the flour and stir.
• Add some stock from the cooked leaves, stirring all the time and beat in the eggs with the lemon juice. Take the sauce off the heat. Serve the cabbage rolls with the sauce poured over them.