Stuffed Cabbage Rolls (Sarma)

Sarma is a traditional dish in the cuisines of the former Ottoman Empire, which also included Southeastern Europe. It is also one of the most popular winter dishes in the countries of former Yugoslavia, including Slovenia.

The word sarma derives from the Turkish phrase sarmak, which means to wrap, and it fits into the category of dolma dishes, with the word dolmak meaning to fill. In Slovenia, pickled cabbage leaves are commonly used for wrapping and are usually filled with minced meat filling. This shows the influence of Central European cuisine on the dish as it traveled northward.

A lot of families serve sarme on January 1st. The story goes that the leaves are reminiscent of folded bank notes and therefore ensure wealth and health in the new year. It is also not a coincidence that dishes with sauerkraut and meat help the body to recover faster after a night of merrymaking.

Priljubljena jed, ki je z vsakim pogrevanjem boljša

Recipe

• 2 tbsp oil

• 2 onions (about 120 g), finely chopped

• 500 g ground meat (mixed pork & beef)

• 2 garlic cloves

• 1 tsp sweet paprika

• 1 tbsp tomato paste

• 1 tsp vegeta seasoning (optional)

• 1 bay leaf

• 100 g rice

• 1 egg

• salt, pepper (to taste)

• 1 bunch parsley

• 1 large head of pickled cabbage*

• 1 l tomato purée

*Pickled cabbage can be replaced with a normal head of cabbage. For this, fill half of a large pot with water, add 500 ml vinegar, 130 g of salt, and bring to a boil. Blanche the cabbage leaves briefly so that they are soft enough for wrapping. Another alternative is buying pickled cabbage leaves, or you can also try to make pickled cabbage yourself (see here for a possible recipe), though that is something I have not attempted.

Instructions:

1. Heat oil in a large heavy bottom pan over medium heat. Add onions and sauté for about 5 minutes. Add ground meat, paprika, tomato paste, and vegeta and cook for about 15 minutes. Add garlic and 1 bunch of chopped parsley. Salt and pepper to taste.

2. Put rice into a pan with 150 ml of water and cook at low temperature until it evaporates.

3. Whisk the egg and add it to the cooled meat mixture along with rice.

4. Take the entire pickled cabbage head and remove the leaves one by one. Wash each leaf thoroughly.

5. Cut away the thick part of the stem as depicted in the pictures below.

6. Finely chop the leaves that are too small for rolling.

7. Add about two tablespoons of the filling onto the leaf. The amount will depend on the size of the leaves.
8. Fold sides to the center and roll the leaf up like a burrito.
9. Fasten with a toothpick (optional). Such a roll is called sarma.

10. Put 1 l of passata into a large pot and layer finely chopped pickled cabbage leaves on the bottom (you do not have to use everything).
11. Arrange sarme on top, cover with a lid and bring to a boil.
12. Cook for about an hour at low temperature. Stir in between.
13. Serve with mashed potatoes. You can keep sarma in a fridge for a few days - one legend says that Sarma is best after it has been re-heated for the 9th time. You can also freeze any leftover sarme for about 3-4 months.