Sarma Recipe
Pork, Veal, Speck, Garlic, Rice, Pickle Broth.
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Ingredients
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Meat Mixture
Filling
Broth
Cabbage Leaves
Method
Preparation of Meat Mixture
- 1
Prepare the Meat
In a large bowl, combine the ground pork, ground veal, and diced speck. Mince the garlic cloves and add them to the meat mixture.
Preparation of Filling
- 2
Cook the Rice
Rinse the rice under cold water until the water runs clear. In a pot, add the rice with double the amount of water, a pinch of salt, and bring it to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 15 minutes.
- 3
Sauté the Onion
Finely chop the onion and sauté it in a bit of oil over medium heat until translucent. Allow to cool slightly before adding it to the meat mixture.
- 4
Stuffing Cabbage Leaves
- 5
Prepare Cabbage Leaves
Carefully separate the pickled cabbage leaves from the head, making sure not to tear them.
- 6
Stuff the Leaves
Take a spoonful of the meat and rice filling and place it at the base of a cabbage leaf. Fold in the sides and roll it up tightly. Repeat until all the filling is used.
Cooking Sarma
- 7
Prepare the Broth
In a large pot, combine the pickle juice or broth with water and bring to a simmer.
- 8
Cook the Sarma
Layer any leftover cabbage leaves at the bottom of the pot for protection. Arrange the stuffed cabbage rolls in the pot, seam side down. Pour the broth over the rolls, ensuring they are mostly submerged. Cover the pot and simmer on low heat for about 2 hours, or until the meat is cooked through.