Best Sarma Recipe

Sarma: Best Traditional Balkan Stuffed Sour Cabbage …

WEBOct 20, 2017 · Choose from smoked beef, smoked ham, bacon, ham hock, and/or ribs. Roux ingredients for sarma: Tomato paste: any tomato …

1. In a larger bowl, combine all filling ingredients and mix with your hands until integrated. Set aside.
2. Separate cabbage leaves from the cabbage head one by one, and wash each in lukewarm water. (After the wash taste to see if they are too salty. If yes, wash again.)
3. Place cabbage leaves on a cutting board (one by one), and cut out the thick middle vein from each leaf. (Keep veins for later.) Proceed to cut each leaf in half. (If leaves are large, you may have to cut them in quarters.)
4. Place one cut leaf in your hand and put one tablespoon of the filling on in the middle of the upper end. Fold the longer end on left side of the filling toward the filling, and roll everything away from you, squeezing lightly as you roll. Once rolled, tuck the right side of the leaf in with your finger. (You’ll essentially end up with a tiny burrito-like roll.) Set aside.

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Sarma – Croatian Cabbage Rolls (My Grandma’s Recipe)

WEBJul 21, 2022 · Add a piece of dried meat (if using) take 2-3 additional cabbage leaves and cover the rolls. Put some load on it, like a smaller lid or an old ceramic plate, which will …

Rating: 5/5(11)

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Bosnian Stuffed Cabbage Rolls (Sarma) All that's Jas

WEBDec 17, 2019 · Cut the smoked meat into pieces and place it on top of the rolls. Spread leftover chopped cabbage leaves (or sauerkraut) on the …

1. *See the post details on how to quickly pickle the whole cabbage head if the store-bought is not available.
2. Separate each leaf from the pickled cabbage head gently, being careful not to tear, rinse and place in a large bowl
3. In a small skillet, heat 2 tablespoons of oil over medium heat. Add chopped onion and sauté until translucent. Transfer onions with oil into a large bowl. Add a pound of ground beef, 1/2 cup rice, 2 minced garlic cloves, 1 teaspoon sweet paprika, 1 tablespoon chopped fresh parsley, 1 teaspoon nutmeg, 1 teaspoon black pepper, and 1 teaspoon Vegeta or salt. Mix gently with clean hands until incorporated; set filling aside.
4. Place one leaf, rib side down, on the palm of your hand. Place about 2 tablespoons of meat mixture on the edge of each leaf, fold sides to the center and roll away from you (see the step-by-step photos and GIF in the post). Repeat until meat filling is gone.

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