Croatian Cabbage Rolls Recipe

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)

Preview

See Also:

Show details

sarma croatian cabbage rolls cabbage rolls sarma

WEBJul 20, 2020 · Then gently pull off 15-20 cabbage leaves. In a sauté pan over medium heat, put the olive oil and onions and cook about 3 to 5 …

Rating: 4.8/5(5)
1. In a large stock pot over medium high heat, put about 2 cups of water. Pull off 15-20 cabbage leaves and put in the hot water, cover with a lid and let them ‘steam’ just about 3-4 minutes just to get tender and pliable. Take tongs and carefully move them so the steam is getting to all. Remove drain and let cool.
2. In a sauté pan over medium heat, put the olive oil and onions and cook about 5 minutes until tender and translucent. Set aside.
3. In a large mixing bowl, combine the ground meats, eggs sour cream, rice and one-half cup Parmesan. Use your hands to blend together. Add the garlic, herbs, salt, pepper, chili flakes and allspice. and blend together well.
4. Line a cookie sheet with parchment paper. Take one leaf at a time and an amount of the meat mixture that seems to ‘fit’ the size of the center of the leaf.

Preview

See Also: Share RecipesShow details

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.

Preview

See Also: Share RecipesShow details