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
THE VERY BEST CABBAGE ROLLS AKA SARMAS
Incredibly tasty cabbage rolls.My daughter doesnt care for cabbage,but she really liked these Sarmas. This recipe makes alot around 22 rolls,making them small so they absorb all the flavors...These are even better the next day... Can be made in crockpot 6-8 hours low or stovetop bring to boil cover and simmer 3 hours or in the oven 350 foil covered for 2 hours.
Provided by Potluck
Categories One Dish Meal
Time 2h25m
Yield 22 rolls, 8 serving(s)
Number Of Ingredients 16
Steps:
- Core cabbage and boil in pan of water with 3 tblsp vinegar,boil about 25 minutes till leaves are soft.
- While the cabbage is boiling,cook bacon, crisp and crumbled set aside.
- Saute onions and garlic,set aside.
- Mix beef and pork with eggs,spices,rice and 1/2 cup onions and garlic and bacon.
- Cut thick vein from leaves.
- Fill cabbage leaves with 2 tblsp of filling place seams down.
- Combine sauce,sauerkraut,remaining onions,garlic, sugar,salt,paprika,and pepper. Pour over cabbage rolls.
- Can be made in crockpot 6-8 hours low or stovetop bring to boil cover and simmer 3 hours or in the oven 350 foil covered for 2 hours.
- When the rolls are done add a mix of cornstarch and water to thicken the sauce and pour over rolls to serve.
Nutrition Facts : Calories 571, Fat 32.2, SaturatedFat 11.5, Cholesterol 143.5, Sodium 1328.4, Carbohydrate 39.9, Fiber 6.6, Sugar 12.9, Protein 30.6
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- *See the post details on how to quickly pickle the whole cabbage head if the store-bought is not available.
- Separate each leaf from the pickled cabbage head gently, being careful not to tear, rinse and place in a large bowl
- In a small skillet, heat 2 tablespoons of oil over medium heat. Add chopped onion and sauté until translucent. Transfer onions with oil into a large bowl. Add a pound of ground beef, 1/2 cup rice, 2 minced garlic cloves, 1 teaspoon sweet paprika, 1 tablespoon chopped fresh parsley, 1 teaspoon nutmeg, 1 teaspoon black pepper, and 1 teaspoon Vegeta or salt. Mix gently with clean hands until incorporated; set filling aside.
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