Entree: Bulgaria – National Cuisine – сарми ➤ sarmi (Grape or cabbage leaves stuffed with a spiced meat and rice mixture, slowly cooked in a savory tomato broth)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 15 min

Total 3 hrs

Ingredients

- 1 lb (454 g) ground pork
- 1 cup (185 g) long-grain rice, rinsed and drained
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 2 cloves garlic, minced
- 3 tbsp (45 g) tomato paste
- 1 cup (240 ml) crushed tomatoes or passata
- 1 cup (240 ml) water or low-sodium chicken stock
- 1/2 cup (120 ml) red wine (optional) or additional stock
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh dill
- 2 tbsp (8 g) chopped fresh parsley
- 1 egg, lightly beaten
- 2 bay leaves
- 3 tbsp (45 ml) vegetable oil or lard for layering the pot
- 1 medium head pickled cabbage with leaves separated (or 40–50 preserved grape leaves in brine, rinsed)
- 3 strips smoked bacon or pancetta, diced (optional, about 3 oz / 85 g) 
- Sour cream or plain yogurt, for serving

Instructions

1. Prepare filling: In a skillet heat 2 tbsp vegetable oil over medium heat. Add chopped onions and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
2. Mix filling: In a large bowl combine ground pork, rinsed rice, sautéed onion and garlic, tomato paste, paprika, beaten egg, chopped dill, chopped parsley, 1 tsp salt, and 1/2 tsp pepper. Mix until well combined.
3. Prepare leaves: If using a whole pickled cabbage, core the head and separate large leaves; trim thick rib tips so leaves roll easily. If using grape leaves, rinse and drain. Blanch large fresh cabbage leaves briefly in boiling water if needed to soften, then drain.
4. Roll sarmi: Place a leaf on a work surface, spoon about 1–2 tbsp (15–30 g) filling onto the base of each leaf (use more for larger leaves), fold sides over and roll tightly to form a neat cylinder. Repeat until filling is used; you should have about 30–40 rolls depending on size.
5. Layer pot: In a heavy-bottomed pot, spread 3 tbsp vegetable oil (or lard) and a few torn cabbage leaves or extra grape leaves to cover the bottom (this prevents sticking). Arrange a single layer of sarmi seam-side down, packing them snugly. Sprinkle diced smoked bacon if using between layers. Continue layering until all sarmi are in the pot.
6. Make braising liquid: Stir together crushed tomatoes, 1 cup water or stock, optional red wine, and 1/2 tsp salt. Pour liquid over the sarmi until nearly covered. Tuck bay leaves into the pot and place a heatproof plate on top of the rolls to keep them submerged.
7. Cook gently: Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until rice and meat are tender and flavors meld. Check occasionally; add a bit more water if liquid reduces too much.
8. Rest and serve: Let sarmi rest 15 minutes before serving. Serve warm with sour cream or plain yogurt and additional chopped dill.