Entree: Bulgaria – Central Culinary Region – Сарми Sarmi (Stuffed cabbage rolls)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Additional 15 min

Total 2 hrs

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1/2 cup (100 g) uncooked short-grain rice
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves (approx. 6 g) garlic, minced
- 1 large egg, approx. 50 g
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (8 g) chopped fresh dill
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 4 oz (115 g) smoked bacon or smoked pork, chopped
- 1 1/2 cups (360 ml) canned crushed tomatoes
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 20–24 large pickled cabbage leaves (sauerkraut-style) or blanched fresh cabbage leaves
- 2 bay leaves
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)

Instructions

1. Rinse the rice under cold water and drain. In a small pot, combine rice with 3/4 cup (180 ml) water, bring to a simmer, cover, and cook 8–10 minutes until just tender; remove from heat and let cool slightly.
2. In a large bowl combine ground pork, ground beef, cooked rice, chopped onion, minced garlic, egg, parsley, dill, paprika, salt, and pepper; mix until evenly incorporated.
3. Lay a cabbage leaf flat, trim any thick stem, place about 2 tbsp (30–40 g) of the meat mixture near the stem end, fold in sides and roll tightly to form a neat parcel. Repeat until all filling is used (you should have ~20–24 rolls).
4. In a heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Brown the chopped smoked bacon briefly, then remove and set aside.
5. Pour crushed tomatoes, tomato paste, water, and sugar (if using) into the pot with any bacon drippings, stir to combine and bring to a gentle simmer.
6. Arrange a layer of extra cabbage leaves or a few reserved small leaves on the bottom of the pot to prevent sticking. Place sarmi seam-side down in tight layers, packing them snugly. Tuck the browned smoked bacon pieces and bay leaves between and on top of the rolls.
7. Pour the tomato mixture over the rolls so they are mostly covered (add a little more water if needed). Place a heatproof plate on top of the rolls to keep them submerged.
8. Bring to a gentle simmer, then reduce heat to low, cover, and cook gently for 60–75 minutes until meat is cooked through and flavors meld. Adjust salt and pepper to taste.
9. Let sarmi rest 10–15 minutes before serving; serve warm with a spoonful of sauce and a sprinkle of fresh dill.