Sarma Recipe for 6 People
Ingredients:
- 12 large cabbage leaves
- 500g (1.1 lbs) ground beef
- 250g (0.55 lbs) ground pork
- 1 cup rice, uncooked
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 liter (4 cups) beef or vegetable broth
- 1 cup sauerkraut, drained
- Sour cream, for serving
Instructions:
1. Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Carefully remove the core from the cabbage head and place it in the boiling water. Cook for about 5 minutes, or until the leaves are softened and pliable.
- Remove the cabbage from the water and let it cool. Gently peel off 12 large leaves, taking care not to tear them.
2. Prepare the Filling:
- In a large mixing bowl, combine the ground beef, ground pork, uncooked rice, finely chopped onion, minced garlic, vegetable oil, paprika, dried thyme, dried oregano, salt, and pepper. Mix well until all ingredients are thoroughly combined.
3. Roll the Sarma:
- Place a cabbage leaf on a flat surface. Place a spoonful of the meat and rice mixture near the stem end of the leaf.
- Fold the sides of the leaf over the filling, then roll it up tightly to enclose the filling. Repeat with the remaining cabbage leaves and filling.
4. Arrange in a Pot:
- Line the bottom of a large pot with sauerkraut.
- Arrange the rolled Sarma in the pot, seam side down, in a single layer.
5. Cook the Sarma:
- Pour the beef or vegetable broth over the Sarma until they are just covered.
- Place a plate or a heavy lid on top of the Sarma to keep them submerged in the liquid.
- Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the rice is cooked and the meat is tender.
6. Serve:
- Serve the Sarma hot with a dollop of sour cream on top, if desired.
Enjoy your homemade Sarma!
Feel free to adjust the filling ingredients according to your taste preferences.