Entree: Montenegro – Northern Culinary Region – Sarma (Cabbage leaves filled with seasoned minced meat and rice, slowly braised in a savory smoked broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 1 medium sour (pickled) cabbage head, leaves separated, approx. 2.5 lb (1.1 kg)
- 1 lb (454 g) ground pork
- 8 oz (225 g) smoked bacon or pancetta, diced
- 1/2 cup (100 g) uncooked medium-grain rice
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 large egg
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sweet paprika
- 2 tsp (10 ml) sea salt, adjust to taste
- 1 tsp (5 ml) ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- 4 cups (950 ml) beef or vegetable broth, plus more if needed
- 2 bay leaves
- 8 oz (225 g) smoked pork ribs or smoked ham hock (for the pot; optional but traditional)

Instructions

1. Prepare the cabbage leaves by removing the core and separating large leaves. If using a fresh cabbage, blanch leaves in boiling water 2–3 minutes to soften then cool; if using pickled cabbage drain and rinse briefly.
2. In a bowl combine ground pork, rice, chopped onion (reserve a little onion for the pot), minced garlic, egg, tomato paste, paprika, parsley, salt, and pepper. Mix until evenly combined.
3. Place about 2–3 tbsp (30–45 g) of filling near the base of a cabbage leaf, fold sides over and roll tightly to form a neat roll. Repeat until filling is used (about 20–24 rolls).
4. In a heavy-bottomed pot or Dutch oven, spread a layer of chopped cabbage core and reserved onion on the bottom, add the smoked pork ribs or ham hock and diced bacon for flavor. Arrange sarma rolls seam-side down in tight rows, packing them snugly.
5. Add bay leaves and pour enough broth to barely cover the rolls (about 4 cups / 950 ml). Place a heavy plate on top of the rolls to keep them submerged.
6. Bring to a gentle simmer, cover, and cook over low heat for 1.5–2 hours until rice and meat are fully tender and flavors meld. Check occasionally and add a little hot water or broth if liquid reduces too far.
7. Remove bay leaves and the plate. Let sarma rest 10–15 minutes before serving. Serve hot with some of the braising liquid spooned over.