Sarma Bosnian Stuffed Cabbage Leaves Recipes

SARMA (STUFFED CABBAGE)

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.

SARMA - BOSNIAN STUFFED CABBAGE LEAVES

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.

STUFFED CABBAGE LEAVES

Steps:

• Bring a large saucepan of water with salt to the boil.
• Meanwhile remove outer leaves and hard stalk from the cabbage. Wash it and put into the boiling water for 10 minutes.
• Mix the mince with the rice, salt & pepper and knead together well.
• Take each cabbage leaf separately and put on each one a tablespoonful of the mince mixture. Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape. Place some spare cabbage leaves on the bottom of the pan then put the stuffed leaves in concentric circles.
• Place a heavy plate on top of them to prevent them from breaking up during cooking.
• Pour water to cover them and boil for 60-80 minutes.
• When they are cooked put them on a flat dish and prepare the sauce. Put the rest of the butter to melt, add the flour and stir.
• Add some stock from the cooked leaves, stirring all the time and beat in the eggs with the lemon juice. Take the sauce off the heat. Serve the cabbage rolls with the sauce poured over them.

SARMA, STUFFED CABBAGE LEAVES FROM DALMATIA

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.