Sarma (stuffed Cabbage Rolls) Recipe
Tender cabbage leaves lovingly wrapped around a rich pork filling, simmered in savory tomato sauce and served with creamy polenta and tangy sour cream. A Balkan treasure.
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Ingredients
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Cabbage Rolls
Tomato Sauce
Polenta
Serving
Method
Prepare the Cabbage Rolls
Prepare the Cabbage
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head and place the cabbage in the boiling water for about 2-3 minutes until the outer leaves soften. Remove the leaves and set aside to cool.
Make the Filling
In a large bowl, combine ground pork, finely chopped onion, rinsed rice, minced garlic, paprika, salt, black pepper, and the egg. Mix thoroughly until well combined.
Assemble the Rolls
Take one cabbage leaf, place a spoonful of the pork mixture at the base, fold in the sides and roll tightly. Repeat with remaining leaves and filling.
Prepare the Tomato Sauce
Make the Sauce
In a large pot, mix the canned tomato sauce, water, bay leaf, sugar, salt, and black pepper. Bring to a simmer over medium heat.
Cook the Rolls
Simmer the Rolls
Place the stuffed cabbage rolls seam side down into the pot with the tomato sauce. Cover and let simmer on low heat for about 45 minutes, or until the pork is fully cooked and the rice is tender.
Prepare the Polenta
Cook the Polenta
In a separate pot, bring water to a boil. Gradually whisk in the cornmeal, stirring continuously to avoid lumps. Cook for about 20-25 minutes until thickened. Stir in butter, salt, and Parmesan cheese until smooth.
Serve
Plating
Serve the cabbage rolls on a plate with a generous spoonful of tomato sauce over the top, a side of creamy polenta, and a dollop of sour cream.
