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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Debbie ann Wright
[email protected]What is the best way to store leftover sarma?
Joshua Williams
[email protected]Can I make this recipe in a slow cooker?
Jahid Akbar
[email protected]I'm allergic to cabbage. Is there a substitute I can use?
Rogh Lewany
[email protected]This recipe is way too complicated. I'm not going to try it.
Samir Regmi
[email protected]I followed the recipe exactly, but my sarma didn't turn out as good as I expected. I'm not sure what went wrong.
Soph Knight
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
Devisara Basnet
[email protected]I'm not a big fan of cabbage, but I loved this recipe. The cabbage leaves were so tender and flavorful.
Toni Lord
[email protected]I made this recipe for a party, and it was a huge success. Everyone loved it!
arda aris
[email protected]This recipe was a bit time-consuming, but it was worth it. The sarma were delicious!
Rahma Driver
[email protected]I've never had sarma before, but this recipe made me a fan. It was so flavorful and delicious.
Mahammad Tanveer
[email protected]This recipe was easy to follow and the sarma turned out delicious. I will definitely be making it again.
syed Oyes
[email protected]This was a great recipe. I made it for my family, and they all enjoyed it.
Md sahin alom Sahin
[email protected]I made this recipe for a potluck, and it was a hit! Everyone loved it. I will definitely be making it again.
Bhatti Sanaullah
[email protected]This was my first time making sarma, and it turned out great! The cabbage leaves were a little tricky to work with at first, but I got the hang of it after a few tries. The filling was delicious, and the whole dish was very satisfying.
Caelum Martinez
[email protected]I've made sarma many times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the results were amazing. My family loved it!
Nasre Mohammed
[email protected]This sarma recipe is fantastic! The cabbage leaves were tender and flavorful, and the filling was perfectly seasoned. I especially liked the addition of smoked paprika, which gave the dish a nice smoky flavor.