CROATIAN SARMA RECIPE (STUFFED CABBAGE ROLLS)
My Croatian sarma recipe was years in the making. With hints and tips from Croatia and Australia, I've perfected my sarma recipe to now share it with you.
Provided by Chasing the Donkey
Categories Croatian Recipes In English
Number Of Ingredients 22
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)
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
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
SERBIAN STUFFED CABBAGE (SARMA)
Steps:
- Gather the ingredients.
- Steam the head of cabbage until the outer leaves are limp, then cool slightly and separate the leaves.
- With a paring knife, remove the tough ribs from the leaves without damaging them. Reserve the tougher outer leaves, but don't use for rolling.
- In a medium bowl, mix together the ground chuck, ground pork, rice, and onion soup mix.
- Adding a small amount of water will make the mixture easier to handle.
- Heap 2 tablespoons of filling onto each steamed, prepared cabbage leaf.
- Fold the bottom of the cabbage leaf up over the meat.
- Fold sides to the center and roll away from yourself to encase completely.
- Repeat until the meat filling is gone.
- Heat oven to 350 F.
- Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.
- Spread the chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the drained sauerkraut.
- Layer on the cabbage rolls, seam-side down.
- Cut the smoked ribs into pieces. Space the ribs or other smoked meat of choice between the cabbage rolls.
- Cover rolls with reserved tough outer leaves.
- Mix tomato sauce and soup with enough water to make a liquidy consistency.
- Pour over rolls until mixture is level with rolls, but not over the top.
- Cover the casserole dish and bake 1 hour.
- Then reduce temperature to 325 F and bake for 2 more hours.
- Let sit 20 to 30 minutes before serving.
- This dish freezes well.
Nutrition Facts : Calories 731 kcal, Carbohydrate 60 g, Cholesterol 146 mg, Fiber 11 g, Protein 47 g, SaturatedFat 12 g, Sodium 1975 mg, Sugar 15 g, Fat 34 g, ServingSize 12 rolls (4 to 6 servings), UnsaturatedFat 0 g
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.
SERBIAN STUFFED CABBAGE
This recipe was given to me by a farmer neighbor. She grew up in a Serbian neighborhood, and said the Serbian name for this dish is Sarma. I always think of this kind lady whenever I make this dish...she and her husband always had a huge garden (one year they grew five different types of leaf lettuce!), and they were always very generous with their harvests.-Mrs. Arthur Goldberg, Goetzville, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a skillet, brown beef and onion; drain and set aside. In a Dutch oven or large kettle, bring 2 quarts of water to a boil. Add cabbage; simmer 6-8 minutes. Remove wilted cabbage leaves with a fork; drain and cool. , Meanwhile, in a saucepan, add rice to 2 cups boiling water; when water comes to a boil again, remove from the heat. Drain and rinse. Add rice to beef; season with salt and pepper. Remove the large vein from 12 large cabbage leaves. , Line bottom of another large kettle with half of the remaining small cabbage leaves; cover with half of the sauerkraut. Place 1 tablespoon of meat mixture on each large cabbage leaf. Fold sides over and roll leaf up tightly lengthwise; tuck loose ends under and place seam side down on top of sauerkraut. Repeat with remaining large leaves and meat mixture. Cover with remaining sauerkraut and small cabbage leaves. , For gravy, combine the oil and flour in a small saucepan. Add remaining ingredients and cook over medium heat until slightly thickened; pour over cabbage leaves. Simmer gently over low heat for 1-1/2 to 2 hours, shaking kettle occasionally to prevent sticking.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 1039mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
SARMA - BOSNIAN STUFFED CABBAGE LEAVES
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
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
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
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