Bulgarian Sarmi (Stuffed Cabbage Rolls)

Ingredients

• 1 large jar pickled cabbage leaves (or 1 fresh cabbage, blanched)
• 500g ground pork and beef mixture
• 1 cup rice, uncooked
• 1 onion, finely chopped
• 1 tsp paprika
• 1/2 tsp savory
• 2 tbsp sunflower oil
• 2 cups tomato juice or crushed tomatoes
• Salt and black pepper to taste

Instructions

1. 1Separate the pickled or blanched cabbage leaves carefully, trimming the thick center rib of each leaf.
2. 2In a bowl, mix the ground meat, rice, chopped onion, paprika, savory, salt, and pepper until well combined.
3. 3Place a spoonful of filling at the base of each cabbage leaf, fold in the sides, and roll tightly into a small parcel.
4. 4Line the bottom of a large pot with a few spare cabbage leaves or scraps to prevent sticking.
5. 5Arrange the sarmi snugly in the pot in tight layers, seam-side down.
6. 6Pour the tomato juice over the rolls and add enough water to just cover them, then drizzle with sunflower oil.
7. 7Cover and simmer gently for 1.5 hours, until the rice is fully cooked and the rolls are tender.
8. 8Serve hot, traditionally topped with a spoonful of yogurt.

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