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Bulgarian Stuffed Cabbage Rolls
Sarmi
Tender cabbage leaves filled with a savory mixture of ground pork, rice, and aromatic spices, slow-cooked to perfection. Sarmi is a beloved dish in Bulgarian cuisine, often prepared for holidays and special occasions.
ð§ ææ
- 1 large Whole cabbage(about 4 lbs)
- 700 g Ground pork(or a mix of pork and beef)
- 1 cup Uncooked rice(medium grain)
- 1 medium Yellow onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 tbsp Sweet paprika
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 3 tbsp Tomato paste
- 4 tbsp Olive oil(divided)
- 2 cups Water or broth
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Prepare the cabbage: Remove the core from the cabbage. Place the whole head in a large pot of boiling salted water. Cook for about 5-10 minutes, or until the outer leaves are pliable enough to be peeled off. Carefully remove the leaves, and set aside. Chop the remaining cabbage finely.
- 2
Make the filling: In a skillet, heat 2 tbsp olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Add the ground pork and cook until browned. Drain off any excess fat.
- 3
Stir in the uncooked rice, minced garlic, sweet paprika, thyme, oregano, salt, pepper, and tomato paste. Cook for another 2-3 minutes, stirring well to combine.
- 4
Assemble the rolls: Cut away the thickest part of the stem from each cabbage leaf, being careful not to cut through the leaf. Place about 2-3 tablespoons of the filling onto the lower part of each leaf. Fold the sides inward, then roll up tightly from the bottom.
ð¡ ããã®ã³ã: Don't overfill the leaves, as the rice will expand during cooking. - 5
Layer the bottom of a large Dutch oven or heavy-bottomed pot with the chopped cabbage. Arrange the stuffed cabbage rolls seam-side down over the chopped cabbage.
ð¡ ããã®ã³ã: This layer of chopped cabbage prevents the rolls from sticking to the bottom. - 6
Pour the water or broth over the rolls. Add the remaining 2 tbsp olive oil. Cover the pot tightly with a lid. If the rolls are not mostly submerged, add more liquid.
ð¡ ããã®ã³ã: Some recipes suggest placing a heatproof plate on top of the rolls to keep them submerged. - 7
Bring the liquid to a boil, then reduce the heat to low and simmer gently for 1.5 to 2 hours, or until the cabbage is very tender and the rice is fully cooked. Stir occasionally.
ð¡ ããã®ã³ã: The longer they simmer, the more tender and flavorful they become. - 8
Serve hot, garnished with fresh chopped parsley. A dollop of sour cream or plain yogurt is a traditional accompaniment.
ð¡ ããã®ã³ã: Leftovers can be reheated gently on the stovetop or in the oven.
ð¡ ããã®ã³ã
- âUsing pickled cabbage leaves (from a jar) can add a delightful tangy flavor.
- âIf fresh cabbage leaves are difficult to separate, you can freeze the cabbage for a few hours, then thaw it; the leaves will separate more easily.
- âThe filling can be made vegetarian by substituting the meat with cooked lentils or finely chopped mushrooms.
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- Stuffing can also be used for grape leaves or bell peppers.
- Add a pinch of allspice to the filling for a warmer spice note.
- A small amount of chopped bacon can be added to the filling for extra richness.