Entree: Bulgaria – Northern Culinary Region – сарми ➤ sarmi (Stuffed cabbage leaves filled with seasoned minced meat and rice, slowly simmered in a savory broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs

Ingredients

- about 24 sour cabbage leaves (sauerkraut leaves), rinsed and separated
- 1 lb (454 g) ground pork
- 4 oz (115 g) smoked bacon, finely diced (optional for authentic flavor)
- 1/2 cup (100 g) short-grain rice, rinsed
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) tomato paste
- 1 large egg (optional, helps bind)
- 2 cups (480 ml) water or light broth
- 1 bay leaf
- 1 tsp (1 g) dried savory or dried mint (optional)
- 2 tbsp (30 g) butter or additional lard, for dotting
- 1/4 cup (15 g) fresh dill, chopped, for serving

Instructions

1. If using fresh cabbage instead of sour cabbage, core a head and blanch leaves in boiling water until pliable; drain. For sour cabbage leaves, rinse briefly under cold water to reduce excess acidity and pat dry.
2. Heat 2 tbsp (30 ml) oil or lard in a skillet over medium heat. Sauté the chopped onion until translucent, 5–7 minutes. Add diced smoked bacon (if using) and cook 2–3 minutes more.
3. In a large bowl combine ground pork, rinsed rice, sautéed onion and bacon, sweet paprika, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, tomato paste, and the egg if using. Mix until evenly combined but do not overwork.
4. Place a cabbage leaf on a work surface, trim any thick stem if needed. Spoon about 1 to 1 1/2 tbsp (15–22 g) of the meat mixture onto the base of the leaf. Fold in the sides and roll tightly to form a neat cigar-shaped roll. Repeat until all filling is used, making about 20–24 rolls.
5. Line the bottom of a heavy pot with a few torn cabbage leaves to prevent sticking. Pack the sarmi snugly in layers, seam-side down. Tuck a bay leaf and sprinkle dried savory or mint between layers.
6. Pour 2 cups (480 ml) water or light broth over the rolls until the liquid reaches about three-quarters up the sides. Dot the surface with 2 tbsp (30 g) butter or lard and add extra spoonfuls of sauerkraut juice if you prefer tangier flavor.
7. Cover the pot and bring to a gentle simmer over low heat. Cook 60–75 minutes until rice and meat are tender and the rolls hold together. Check once midway and add a little more water if necessary to maintain liquid level.
8. Let the sarmi rest 10 minutes before serving. Serve warm topped with chopped fresh dill and with plain yogurt on the side if desired.