Sarma od Zelja
A hearty and flavorful dish of pickled cabbage leaves stuffed with a savory mixture of ground meat, rice, and seasonings, slow-cooked to perfection. This is a vegetarian variation of the classic Serbian Sarma.
🧂 Ingredients
- 1 large Whole pickled cabbage(about 1.5-2 kg)
- 2 medium Onions(finely chopped)
- 150 g Rice(short-grain, rinsed)
- 3 tbsp Vegetable oil
- 2 tsp Sweet paprika
- 1 tsp Dried mint
- to taste Salt
- to taste Black pepper(freshly ground)
- 1 tsp Smoked paprika(for the pot)
- as needed Water or vegetable broth
- 2 Bay leaves
👨🍳 Instructions
- 1
Carefully separate the pickled cabbage leaves. Trim any tough ribs from the leaves. Chop any small or torn leaves to use as a base in the pot.
- 2
In a pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Stir in the rinsed rice, sweet paprika, and dried mint. Cook for another minute until fragrant.
- 4
Season the rice mixture with salt and freshly ground black pepper. Let it cool slightly.
- 5
Place a spoonful of the rice mixture onto the wider end of each cabbage leaf. Fold in the sides and roll up tightly to form a neat parcel.
- 6
Line the bottom of a large, heavy-bottomed pot with the chopped cabbage leaves. Place the sarma rolls on top, seam-side down, in layers.
- 7
Sprinkle smoked paprika and add bay leaves between the layers.
- 8
Pour enough water or vegetable broth to just cover the sarma rolls. Place a plate on top to keep them submerged.
- 9
Bring to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 3 hours, or until the cabbage is very tender and the rice is fully cooked. Check liquid levels periodically and add more if needed.
- 10
Let the sarma rest for about 15-20 minutes before serving. Serve hot, optionally with a dollop of sour cream or a side of mashed potatoes.
💡 Pro Tips
- ✓Ensure the pickled cabbage is not too salty; rinse if necessary.
- ✓The longer the sarma simmers, the more tender and flavorful it will become.
- ✓This dish is often even better the next day.
🔄 Variations
- Add a few slices of smoked tofu or mushrooms to the filling for extra flavor and texture.
- For a richer flavor, a small amount of tomato paste can be added to the filling or the cooking liquid.