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Sarmi so Kiselo Zelka
Hearty and flavorful stuffed cabbage rolls, a staple in Macedonian cuisine, especially during colder months. These sarmi are filled with a savory mixture of minced meat, rice, and spices, all wrapped in tangy pickled cabbage leaves and slow-cooked to perfection.
๐ง ์ฌ๋ฃ
- 1 large head Pickled cabbage leaves(separated and rinsed if too salty)
- 500 g Ground pork
- 250 g Ground beef
- 0.5 cup Rice(uncooked, rinsed)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 tsp Red pepper flakes (bukovec)(optional)
- 200 g Smoked pork ribs or bacon(optional, for layering)
- 2 tbsp Tomato paste
- 2 cups Water or broth
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cabbage leaves: Carefully separate the pickled cabbage leaves. Trim any thick, tough ribs. If the leaves are very salty, rinse them briefly under cold water and pat dry. Reserve a few smaller leaves for layering at the bottom of the pot.
- 2
Make the filling: In a large bowl, combine the ground pork, ground beef, rinsed rice, finely chopped onion, minced garlic, 2 tbsp of vegetable oil, salt, black pepper, and red pepper flakes (if using). Mix well until all ingredients are evenly distributed.
- 3
Assemble the sarmi: Lay a cabbage leaf flat. Place about 2-3 tablespoons of the meat filling near the stem end. Fold the sides of the leaf inward over the filling, then roll it up tightly from the stem end towards the tip.
- 4
Layer the pot: Line the bottom of a large, heavy-bottomed pot or Dutch oven with the reserved smaller cabbage leaves. If using smoked pork ribs or bacon, arrange them over the leaves. Place the rolled sarmi snugly in the pot, seam-side down, in layers.
- 5
Add liquid and cook: In a small bowl, whisk together the tomato paste with 2 cups of water or broth. Pour this mixture over the sarmi. Add more water or broth if needed to almost cover the rolls. Place a heatproof plate on top of the sarmi to keep them submerged. Bring to a simmer on the stovetop.
- 6
Bake: Cover the pot tightly and transfer it to a preheated oven at 160ยฐC (320ยฐF). Simmer gently for at least 2 to 2.5 hours, or until the meat is cooked through and the rice is tender. Check occasionally and add more liquid if it seems dry.
- 7
Rest and serve: Let the sarmi rest for about 15-20 minutes before serving. Serve hot, with a dollop of sour cream or plain yogurt on the side.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a mix of pork and beef provides a good balance of flavor and texture.
- โRinsing the rice before adding it to the filling helps prevent it from becoming mushy.
- โIf you can't find pickled cabbage, you can use fresh cabbage leaves blanched until pliable.
- โFor a vegetarian version, omit the meat and use a filling of rice, sautรฉed vegetables (like mushrooms, carrots, and leeks), and spices.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use grapevine leaves (dolma) instead of cabbage leaves for a different flavor profile.
- Add finely chopped leeks or sauerkraut to the filling for extra flavor.
- A splash of red wine vinegar can be added to the cooking liquid for a tangier taste.