Entree: Croatia – Sarma (Cabbage leaves filled with seasoned minced meat and rice, slowly cooked in a tangy tomato or sauerkraut braising liquid)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 45 min

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (227 g) ground beef
- 4 oz (115 g) smoked bacon or smoked pork neck, diced
- 1/2 cup (100 g) uncooked long-grain rice
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 8 g)
- 1 medium egg (for binding)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 2 tsp (10 g) salt, divided
- 1 head sour cabbage or 1 lb (450 g) sauerkraut leaves, leaves separated
- 2 tbsp (30 ml) vegetable oil or lard
- 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 4 cups (960 ml) beef or vegetable broth
- 2 bay leaves
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Fresh parsley, chopped for garnish (optional)

Instructions

1. Prepare cabbage leaves: remove whole leaves from the sour cabbage or rinse sauerkraut leaves; trim thick central vein to make leaves pliable. If using a fresh cabbage head, core and blanch whole leaves in boiling water 2–3 minutes until flexible, then drain.
2. In a skillet, heat 1 tbsp (15 ml) oil over medium heat and sauté the diced smoked bacon until lightly browned. Remove and set aside.
3. In the same skillet add remaining 1 tbsp (15 ml) oil and sauté the chopped onion until translucent, about 5 minutes; add garlic and cook 30 seconds. Cool slightly.
4. In a large bowl combine ground pork, ground beef, cooked bacon, cooled onion and garlic, uncooked rice, egg, paprika, 1 tsp (5 g) salt, and black pepper. Mix gently until evenly combined.
5. Form filling into small log shapes (about 2 tbsp / 30–35 g each). Place 1 portion near the base of a cabbage leaf, fold sides in and roll up to enclose. Repeat to make approximately 18–24 rolls.
6. Line the bottom of a large heavy pot with a few torn cabbage leaves and any leftover chopped core pieces to prevent sticking. Arrange sarma seamside down in layers, packing snugly. Tuck bay leaves between layers and add any reserved smoked pork pieces.
7. Stir together crushed tomatoes, tomato paste, remaining 1 tsp (5 g) salt, sugar if using, and enough broth to cover the rolls by about 1/2 inch (1–2 cm). Pour over the sarma.
8. Place a heavy plate over the rolls to keep them submerged, bring to a gentle simmer, then cover and cook over low heat for 1.5–2 hours until meat and rice are tender. Alternatively bake in a 325°F (160°C) oven for 1.5–2 hours.
9. Taste and adjust seasoning. Serve hot, spooning some braising liquid over each portion and garnish with chopped parsley if desired.