Entree: Bosnia and Herzegovina – National Cuisine – Sarma (Cabbage rolls filled with seasoned ground meat and rice slowly braised in a savory tomato- and broth-based sauce)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 35 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 4 oz (113 g) smoked bacon, diced
- 1 cup (200 g) long-grain white rice, uncooked
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground black pepper
- 1 1/2 tsp (7 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) tomato paste
- 1 1/2 cups (360 ml) canned crushed tomatoes
- 2 cups (480 ml) beef or chicken broth
- 12–16 large pickled cabbage leaves (approx. 1 lb / 450 g)
- 1 bay leaf
- 1 tsp (5 ml) dried thyme or marjoram
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Optional: 4 strips (approx. 2 oz / 55 g) smoked pork rind or smoked ham hock for added flavor

Instructions

1. In a large bowl, combine ground beef, ground pork, diced smoked bacon, uncooked rice, chopped onion, minced garlic, paprika, black pepper, and 1 1/2 tsp salt. Mix until evenly combined.
2. Lay a pickled cabbage leaf flat, trim any thick rib if necessary, and place about 2 tbsp (30–35 g) of the meat mixture near the stem end. Fold in the sides and roll tightly to form a neat parcel. Repeat to make 12–16 rolls.
3. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. If using smoked pork rind or ham hock, brown it briefly for flavor (about 2–3 minutes).
4. Arrange a layer of any leftover or torn cabbage leaves on the bottom of the pot to prevent burning. Pack the sarma rolls seam-side down in tight rows in the pot.
5. Whisk together tomato paste, crushed tomatoes, and broth; pour gently over the rolls until mostly covered. Add the bay leaf and dried thyme. If necessary, add a little more hot water or broth so liquid reaches about three-quarters up the rolls.
6. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours, turning once after the first hour and adding more liquid if needed. The rice and meat should be fully cooked and the cabbage tender.
7. Adjust seasoning with salt and pepper. Let the sarma rest 10–15 minutes before serving. Garnish with chopped fresh parsley and serve with boiled potatoes or crusty bread.