Entree: Bulgaria – Southern Culinary Region – сарми ➤ sarmi (Pickled cabbage leaves stuffed with spiced minced meat and rice, slow-simmered in tomato sauce)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1/2 cup (100 g) long-grain rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped — about 8 oz (225 g)
- 1 medium carrot, grated — about 3 oz (85 g)
- 2 cloves garlic, minced — about 6 g
- 1 tbsp (15 g) sweet paprika (Hungarian or Bulgarian)
- 1 tsp (2 g) black pepper
- 1.5 tsp (8 g) kosher salt, or to taste
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1 large jar (about 32 oz / 900 g) pickled cabbage leaves or sauerkraut leaves, drained and separated
- 2 cups (480 ml) tomato passata or crushed tomatoes
- 1 cup (240 ml) beef or chicken broth
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil or rendered fat for layering
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 1/2 cup (120 ml) water (as needed)
- Plain yogurt, to serve (optional)

Instructions

1. Prepare filling: In a skillet, heat 2 tbsp (30 ml) oil over medium heat. Sauté chopped onions and grated carrot until softened, about 5–6 minutes. Add garlic and cook 1 minute. Remove from heat to cool slightly.
2. In a large bowl combine ground pork, ground beef, rinsed rice, sautéed onion-carrot mixture, paprika, black pepper, salt, dill, and parsley. Mix until just combined.
3. Prepare cabbage leaves: trim thick stem edges to make leaves pliable. If leaves are very large, cut away central rib or layer two leaves for each roll.
4. To assemble, place about 1.5–2 tbsp (25–30 g) filling near the base of a leaf, fold sides over and roll up tightly into finger-sized rolls. Repeat until filling is used; you should get about 24–30 sarmi depending on leaf size.
5. In a wide, heavy pot, spread 1 tbsp (15 ml) oil and a layer of reserved torn cabbage leaves on the bottom to prevent burning. Arrange sarmi seam-side down in tight concentric layers.
6. Mix tomato passata, broth, bay leaves, and sugar. Pour over the rolls until nearly covered; add up to 1/2 cup (120 ml) water if needed. Place a heatproof plate on top of the rolls to keep them submerged.
7. Bring to a gentle simmer, then reduce heat to low, cover, and cook 60–75 minutes until rice and meat are tender and flavors meld. Check once halfway and adjust liquid if necessary.
8. Remove bay leaves and let rest 10 minutes before serving. Serve warm with plain yogurt and fresh dill.