Entree: North Macedonia – National Cuisine – сарма sarma (stuffed cabbage rolls)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 1 cup (200 g) long-grain rice, rinsed
- 1 medium onion, finely chopped (about 6 oz/170 g)
- 2 tbsp (30 ml) lard or vegetable oil
- 4 slices (approx. 4 oz/115 g) smoked bacon or pancetta, chopped (optional for smoky flavor)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (7 g) salt, plus more to taste
- 12–16 sour cabbage leaves (from about 1 large head of fermented/sauerkraut cabbage)
- 1/2 cup (120 ml) tomato sauce or crushed tomatoes
- 1 cup (240 ml) beef or pork broth (or water) plus more as needed
- 2 bay leaves
- 1 tbsp (15 ml) red wine vinegar (optional)
- 2 tbsp (30 g) butter, for dotting on top (or additional oil)

Instructions

1. Heat 2 tbsp (30 ml) lard or oil in a skillet over medium heat; add the chopped onion and cook until soft and translucent, about 5–7 minutes. Add the smoked bacon (if using) and cook 2–3 minutes more. Remove from heat to cool slightly.
2. In a large bowl combine the ground pork, ground beef, rinsed rice, cooked onion and bacon, paprika, black pepper, 1 1/2 tsp (7 g) salt, and 1/2 cup (120 ml) tomato sauce; mix until evenly combined.
3. Trim any thick ribs from the cabbage leaves so they roll easily. Place about 1–2 tbsp (15–30 g) of the meat mixture near the stem end of each leaf, fold in the sides and roll up tightly to enclose the filling.
4. Line the bottom of a wide, heavy pot with any leftover or torn cabbage leaves and half of the remaining chopped bacon (if used); arrange the rolls seam-side down in snug layers. Tuck bay leaves between layers.
5. Pour 1 cup (240 ml) broth (or water) over the rolls and add enough additional liquid to come nearly to the top (but not cover the rolls completely), about 1–2 cups (240–480 ml) more if needed. Drizzle 1 tbsp (15 ml) red wine vinegar over the top if using.
6. Place a heavy plate on top of the rolls to keep them submerged, bring to a gentle simmer, cover, and cook over low heat for 1 1/2–2 hours, until the cabbage and filling are tender. Check occasionally and add a little more broth/water if it cooks down too much.
7. When cooked, dot the top with 2 tbsp (30 g) butter, let rest 10 minutes, then serve warm with some of the cooking liquid spooned over the rolls.