How to make it
5 steps. Take it one step at a time.
Separate the cabbage leaves from the head
Separate the cabbage leaves from the head. Carefully trim the thick central vein (rib) of each leaf so it is thin and flexible. Save any small or torn leaves and shred them for the base.
In a large skillet, sauté the onions
In a large skillet, sauté the onions in a little oil until translucent. Add the minced garlic and 1 tablespoon of paprika, stirring for 30 seconds until fragrant. Remove from heat and let cool slightly.
10 minCombine the ground pork, ground beef, washed rice, the sautéed onion mixture
In a large bowl, combine the ground pork, ground beef, washed rice, the sautéed onion mixture, the remaining paprika, salt, and black pepper. Mix well by hand until thoroughly combined.
Place a leaf in your palm
Place a leaf in your palm, add about 2 tablespoons of filling. Fold the sides inward and roll tightly. Repeat until filling is gone.
Layer the bottom of a large heavy pot
Layer the bottom of a large heavy pot with the shredded cabbage scraps. Arrange the stuffed rolls tightly in layers, tucking pieces of smoked bacon or ribs between them. Mix tomato paste with water and pour over the rolls until they are completely submerged. Simmer gently at about 95°C (203°F) for 2 to 2.5 hours.
2 hr 30 min
A little kitchen wisdom
Using whole heads of fermented cabbage (sauerkraut) is traditional for the best flavor. If using fresh cabbage, blanch the leaves in vinegar-water first to make them pliable. Sarma tastes even better the next day.
