Sarma Stuffed Cabbage Leaves From Dalmatia Recipe

Name: Sarma Stuffed Cabbage Leaves From Dalmatia
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: Pickled Cabbage; 2 tablespoons vegetable oil; Smoked Bacon; 1 large onion, chopped; 2 cloves garlic, minced; 1 lb ground beef; Ground Pork; Diced Tomatoes; Uncooked Rice; 1 tablespoon paprika; 1 large egg, beaten; Salt And Pepper

Experience the rich flavors of Dalmatia with this family-favorite Sarma recipe! Highly recommended by a Serbian friend, this hearty stuffed cabbage roll dish is a culinary tradition passed down through generations. The tender cabbage leaves are expertly filled with a savory blend of ground meats, rice, and aromatic spices, then simmered to perfection in a flavorful tomato broth. Prepare for rave reviews – this is a recipe your family will beg you to make again and again!

Prep Time 60 mins

Cook Time 150 mins

Calories 916.9 kcal

Protein 102g

Rating 4.0 (1 Reviews)

Sarma Stuffed Cabbage Leaves From Dalmatia

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sarma Stuffed Cabbage Leaves From Dalmatia

Pickled Cabbage
2 tablespoons vegetable oil
Smoked Bacon
1 large onion, chopped
2 cloves garlic, minced
1 lb ground beef
Ground Pork
Diced Tomatoes
Uncooked Rice
1 tablespoon paprika
1 large egg, beaten
Salt And Pepper

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How to Make Sarma Stuffed Cabbage Leaves From Dalmatia

Remove any wilted or bruised outer leaves from the cabbage. Cut out the hard core from the bottom of the cabbage.
Bring a large pot of water to a boil. Carefully submerge the cabbage in the boiling water for 3-5 minutes, or until the leaves are softened enough to separate easily. Remove and drain.
While the cabbage is softening, heat the oil in a large skillet over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
In a large bowl, combine the beaten egg, salt, pepper, paprika, Worcestershire sauce, ground beef, ground pork (or ham), and half of the crushed tomatoes.
Stir in the cooked bacon, rice, and mix thoroughly to combine.
Gently separate the cabbage leaves. Drain well.
Place a heaping tablespoon of the meat mixture onto the base of each cabbage leaf. Roll up carefully, tucking in the sides and the ends to create tight rolls.
Place the cabbage rolls seam-down in a large Dutch oven or heavy-bottomed pot.
Chop any small, unused cabbage leaves and place them on top of the rolls.
Pour the remaining crushed tomatoes and their juices over the cabbage rolls. Add enough water to cover the rolls completely.
Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2 1/2 hours, or until the cabbage is tender and the rice is cooked through.