Entree: North Macedonia – Northern Culinary Region – Сарма ➤ Sarma (Cabbage rolls filled with rice and seasoned ground meat, slowly braised in a savory tomato broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 12–16 large pickled cabbage leaves (about 1.5–2 lb / 700–900 g)
- 8 oz (225 g) ground beef
- 8 oz (225 g) ground pork
- 3/4 cup (150 g) short-grain rice, rinsed
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (8 g) fine salt, divided
- 2 tbsp (15 g) fresh parsley, chopped
- 1 tbsp (15 ml) vinegar
- 1 bay leaf
- 1 1/2 cups (360 ml) beef or vegetable broth
- 2 tbsp (30 ml) olive oil for drizzling

Instructions

1. Step 1: Prepare the filling — in a skillet heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté the chopped onion until translucent, 5–7 minutes. Add garlic and cook 1 minute. Remove from heat and let cool slightly.
2. Step 2: In a bowl combine ground beef and pork with rinsed rice, sautéed onion and garlic, tomato paste, paprika, salt (use 1 tsp/5 g), black pepper, parsley, and vinegar. Mix until evenly combined.
3. Step 3: Trim thick rib from cabbage leaves if needed. Place about 2 tbsp of filling near the base of each leaf, fold sides in and roll tightly to form rolls.
4. Step 4: Arrange a few torn cabbage leaves or a bit of leftover filling on the bottom of a heavy pot to prevent sticking. Pack rolls seam-side down in layers, fitting snugly.
5. Step 5: Pour broth over the rolls so it comes about three-quarters up their height, add the bay leaf, drizzle 2 tbsp (30 ml) olive oil over top, and place a heatproof plate on the rolls to keep them submerged.
6. Step 6: Bring to a gentle simmer, cover, and cook low for 60–75 minutes until rice and meat are tender. Check occasionally, adding a little more water or broth if needed.
7. Step 7: Remove bay leaf, adjust seasoning with remaining salt if needed, and let rest 10 minutes. Serve warm with braising juices and additional chopped parsley.