Sarma Recipe

Preparation and Cooking

1. 1

   Prepare Cabbage

   In a large pot, bring water to a boil. Carefully remove the core of the cabbage and place whole cabbage into the boiling water. Boil for about 5-7 minutes or until the leaves are tender. Remove the cabbage and let it cool, then gently peel off the leaves.

2. 2

   Make the Filling

   In a skillet, heat olive oil over medium heat. Finely chop the onion and garlic, and sauté until the onion is translucent. In a large bowl, combine the ground beef, cooked rice, sautéed onion and garlic, paprika, salt, and black pepper. Mix well until all ingredients are combined.

3. 3

   Assemble the Sarma

   Take one cabbage leaf, place a spoonful of the filling at the base of the leaf. Fold the sides over the filling and roll tightly to seal. Repeat this process for all the leaves and filling.

4. 4

   Cook the Sarma

   In a large pot, arrange a layer of leftover cabbage leaves on the bottom. Place the rolled sarmas seam-side down in the pot. Add enough water to cover the rolls and bring to a simmer. Cover and cook on low heat for about 1.5 to 2 hours until the meat is cooked and flavors meld.

5. 5

   Serve

   Once cooked, remove the pot from heat and let it sit for a few minutes before serving. Serve warm, optionally with a dollop of sour cream on top.