Sarma
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The Tale of Sarma
Story updated
Sarma, cabbage rolls stuffed with meat and rice, is a Balkan-wide dish with roots traced to Ottoman-era culinary exchange, the name coming from the Turkish word for "wrapped," closely related to dishes found from Turkey to Central Europe. In Montenegro it's a treasured winter and holiday dish, especially associated with family gatherings.
Ingredients
Scale:· 8 servings
- 1 large jar pickled sauerkraut leaves, separated
- 500g ground beef and pork mixed
- 1 cup rice
- 1 onion, finely chopped
- 1 tbsp paprika
- 2 tbsp tomato paste
- Smoked bacon or ribs, for layering
- Bay leaves
- Salt and pepper to taste
Instructions
- 1Mix the ground meat with rice, onion, paprika, salt and pepper.
- 2Lay out a sauerkraut leaf, place a spoonful of filling near the edge, and roll tightly, tucking in the sides to seal.
- 3Repeat with the remaining leaves and filling.
- 4Line the bottom of a large pot with extra sauerkraut and pieces of smoked bacon or ribs.
- 5Arrange the rolls tightly in layers, adding bay leaves and a little tomato paste diluted in water between layers.
- 6Add enough water to mostly cover the rolls.
- 7Cover and simmer gently on low heat, or bake covered at 160°C (325°F), for about 2 hours until the rolls are very tender.
- 8Serve hot, with the cooking juices spooned over the top.
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