Entree: Bosnia and Herzegovina – Southern Culinary Region – Sarma (Cabbage leaves stuffed with a seasoned mix of ground meat and rice, slowly braised in a savory tomato and smoked-meat broth)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 50 min

Total 2 hrs

Ingredients

- 3 lb (1.4 kg) pickled (sour) cabbage, leaves separated (or 1 large green cabbage blanched and leaves separated)
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 3/4 cup (150 g) uncooked long-grain white rice
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) smoked pork neck or ham hock (optional, for braising)
- 6 oz (170 g) smoked bacon or pancetta, diced (optional)
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) hot paprika or chili flakes (optional)
- 1 bay leaf
- 4 cups (960 ml) beef or chicken stock (enough to nearly cover rolls)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) vinegar (to brighten braise)
- 1 tbsp (15 ml) melted butter or 1 tbsp (15 ml) oil for brushing (optional)

Instructions

1. Prepare the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Remove from heat and let cool slightly.
2. In a large bowl combine ground pork, ground beef, uncooked rice, cooked onion, tomato paste, paprika, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and mix until evenly combined.
3. Trim thick veins from cabbage leaves as needed. If using pickled cabbage, rinse a few leaves briefly if excessively salty. If using fresh blanched leaves, blanch 8–12 leaves in boiling water until pliable, about 2 minutes, then drain.
4. Place about 2 tbsp (30–40 g) of filling near the stem end of each leaf, fold in sides, and roll tightly to enclose filling. Repeat until filling is used; yield will be about 24–30 rolls depending on leaf size.
5. In a heavy wide pot, lay a few torn cabbage leaves on the bottom to prevent burning. Arrange a layer of sarma rolls seam-side down, snugly. Scatter pieces of smoked bacon and place the smoked ham hock or neck bone among layers. Continue layering rolls, leaving space for liquid.
6. Tuck bay leaf(s) among the layers. Pour stock over the rolls until just nearly covered, add 1 tbsp (15 ml) vinegar. Place a small heatproof plate on top of rolls to keep them submerged.
7. Bring to a gentle simmer over medium-low heat, then reduce heat to low and cover. Braise gently for 1.5–2 hours, until rice and meat are tender and flavors meld. Check occasionally and add a little hot water or stock if liquid reduces too much.
8. Adjust seasoning with additional salt and pepper if needed. If desired, brush rolls with 1 tbsp (15 ml) melted butter before serving. Serve hot with some of the braising liquid spooned over and with polenta, mashed potatoes, or fresh bread.