Serbia / Main
Sarma
Rolls of soured cabbage leaves with pork and rice, stewed with smoked meat.
Ingredients
- Whole soured cabbage1 1/2 kg
- Minced pork700 g
- Minced beef300 g
- Rice120 g
- Onions3
- Smoked ribs500 g
- Smoked pork fat150 g
- Sweet paprika2 tbsp
- Tomato paste2 tbsp
- Flour2 tbsp
- Bay leaves3
- Vegetable oil60 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Take the cabbage apart into leaves, rinse off the excess brine and pare down the thick ribs.
Fry the chopped onion in oil until soft and let it cool.
Mix both minces with the raw rice, the onion, a spoon of paprika, salt and pepper.
Roll the filling in the leaves into tight parcels, tucking the ends in.
Line the bottom of the pot with shredded cabbage trimmings and half the ribs.
Pack the sarma in layers with ribs and pork fat between them, and add water level with the top layer.
Stew two and a half hours on a low heat, adding a roux of flour, paprika and tomato paste at the end.
