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Sarma Kosovar me Lakra
Kosovar Cabbage Rolls
Hearty and flavorful cabbage rolls filled with a savory mixture of ground meat, rice, and aromatic spices, slow-cooked to perfection.
ð§ ææ
- 1 kg Sauerkraut leaves(large, separated and rinsed if too salty)
- 500 g Ground beef
- 250 g Ground pork
- 100 g Rice(short-grain, uncooked)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Paprika(sweet)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 150 g Smoked bacon(sliced, for lining the pot)
- 300 g Sauerkraut(chopped, for the pot)
- 2 tbsp Tomato paste
- 500 ml Water or broth
ðšâð³ äœãæ¹
- 1
Prepare the filling: In a large bowl, combine ground beef, ground pork, uncooked rice, chopped onion, minced garlic, paprika, salt, and pepper. Mix thoroughly until well combined.
- 2
Prepare the cabbage leaves: Carefully separate the sauerkraut leaves. If they are too salty, rinse them under cold water. Trim any thick ribs from the leaves.
- 3
Assemble the rolls: Place a spoonful of filling onto the wider end of each cabbage leaf. Fold in the sides and roll up tightly to form a neat parcel.
- 4
Prepare the pot: Line the bottom of a large, heavy-bottomed pot with sliced smoked bacon and chopped sauerkraut.
- 5
Layer the sarma: Arrange the filled cabbage rolls snugly in the pot, seam-side down, in layers. Place any remaining sauerkraut on top.
- 6
Add liquid: In a small bowl, whisk together the tomato paste with water or broth. Pour this mixture over the sarma, ensuring the rolls are mostly submerged. Add more liquid if needed.
- 7
Cook: Cover the pot tightly and bring to a simmer over medium heat. Reduce heat to low, cover, and cook for at least 2 hours, or until the cabbage is tender and the filling is cooked through. Stir occasionally, adding more liquid if it becomes dry.
- 8
Serve: Let the sarma rest for 10-15 minutes before serving. Serve hot, often with a dollop of sour cream or yogurt.
ð¡ ããã®ã³ã
- âFor a richer flavor, use a mix of beef and pork.
- âIf you can't find sauerkraut leaves, you can blanch regular cabbage leaves until pliable.
- âSlow cooking is key to tender and flavorful sarma.
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- Vegetarian version: Use a filling of mushrooms, rice, onions, and herbs.
- Add a bay leaf to the cooking liquid for extra aroma.
- Serve with a side of mashed potatoes or polenta.