Sarma is one of the most iconic Balkan dishes: cabbage leaves stuffed with minced meat and rice, slowly cooked until tender and deeply flavorful. This is a traditional version with no shortcuts.
Nutrition (per serving): Calories: 420, Protein: 22 grams, Fat: 25 grams, Carbohydrates: 28 grams, Fiber: 4 grams, Sugar: 6 grams
Instructions
Carefully separate the cabbage leaves and trim the thick stem so they can roll easily. If using fresh cabbage, soften the leaves in hot water until flexible. In a large bowl, combine ground meat, rice, onion, garlic, paprika, salt, pepper, and oil, then mix thoroughly until evenly combined. Place a small portion of filling on each cabbage leaf, fold the sides inward, and roll tightly into a compact shape so the filling stays inside. Line the bottom of a large pot with a few cabbage leaves, then arrange the rolled sarma in layers, adding smoked meat between layers if using. Mix tomato paste, paprika, and water or broth, then pour over the sarma until just covered and add bay leaves. Cover and cook on low heat until the cabbage is tender and the flavors are fully developed, avoiding stirring and gently shaking the pot if needed. Let the sarma rest before serving so the flavors settle and the rolls hold their shape.