Entree: Bosnia and Herzegovina – Northern Culinary Region – Sarma (Cabbage rolls filled with seasoned ground meat and rice simmered in a savory tomato broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1/2 lb (225 g) ground pork
- 1/2 lb (225 g) ground beef
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 large onion, finely chopped, about 6 oz (170 g)
- 1 large egg, beaten, about 50 g
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) crushed tomatoes
- 2 cups (480 ml) beef or chicken broth
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) sugar
- 1 tbsp (15 ml) white vinegar
- 6–8 large fermented cabbage leaves (sauerkraut leaves), about 1 lb (450 g) total, rinsed and drained
- 2 bay leaves, about 1 g
- 1–2 tbsp (15–30 ml) cooking oil or rendered fat for the pot

Instructions

1. Prepare the filling: In a large bowl combine the ground pork, ground beef, rinsed rice, chopped onion, beaten egg, 1 tsp salt, 1/2 tsp pepper, and 1 tsp paprika. Mix until well combined and chill briefly while you prepare the leaves.
2. Prepare the cabbage leaves: If the leaves are large, trim the thick central rib to make rolling easier. Blanch briefly in boiling water if very stiff, then cool and pat dry.
3. Roll the sarma: Place about 2 tablespoons of filling near the base of each cabbage leaf. Fold the sides over the filling and roll tightly to form neat parcels. Repeat until filling is used.
4. Brown base and build sauce: Heat 1–2 tbsp (15–30 ml) oil in a wide, heavy-bottomed pot over medium heat. Add 2 tbsp (30 g) tomato paste and cook 1–2 minutes, stirring, then add crushed tomatoes, 2 cups (480 ml) broth, 1 tsp sugar, 1 tbsp (15 ml) vinegar, and bay leaves. Bring to a gentle simmer.
5. Layer and cook: Arrange a few leftover cabbage trimmings or a layer of sauerkraut on the bottom of the pot to prevent sticking. Pack the rolled sarmas snugly in layers in the pot. Pour the tomato-broth sauce over the rolls so they are mostly submerged; add a little extra hot water or broth if needed to cover.
6. Simmer gently: Cover the pot with a lid and simmer very gently over low heat for 60–90 minutes, turning once carefully after 40–50 minutes if desired, until rice and meat are tender and flavors meld. Adjust seasoning with salt and pepper to taste.
7. Rest and serve: Allow the sarma to rest 10–15 minutes off the heat before serving. Serve hot with a ladle of the cooking sauce and crusty bread or mashed potatoes if desired.