Sarma (Cabbage Rolls) (Croatian)
Sarma (Cabbage Rolls) (Croatian)
Sarma (Cabbage Rolls) (Croatian) recipe
How to make Sarma (Cabbage Rolls) (Croatian)
Ingredients
Stock
500 g - chicken wings
250 g - beef oxtail
1 piece - dried pork rib
2 - celery stalks, roughly chopped
2 - carrots, chopped
1 - vegetable stock cube
salt and pepper
Rolls
125 ml - vegetable oil
8 - shallots, diced
3 - garlic cloves, crushed
250 g - speck, finely chopped
2 tbsp - sweet paprika
500 g - minced beef topside
500 g - minced pork neck
1 - vegetable stock cube, crumbled
1 tsp - mustard powder
1 tsp - freshly ground black pepper
250 g - arborio rice
2 - eggs, beaten
½ cup - chopped flat-leaf parsley
20 - pickled cabbage leaves (large leaves can be cut in half to make 2 leaves)
To cook
200 g - sauerkraut
500 g - speck, cut into 3 × 5 cm pieces
3 tbsp - vegetable oil
2 - garlic cloves, crushed
2 - shallots, diced
2 tsp - mustard powder
2 tbsp - plain flour
1–2 - vegetable stock cubes
1 tbsp - sweet paprika
Preparation
Place the stock ingredients in a large pot. Cover with water, bring to the boil and simmer for 1 hour. Strain and cool before using, skimming the fat from the surface if necessary.
To make the rolls, heat the oil in a frying pan and fry the shallots, garlic and speck for a few minutes, then stir in the paprika. Remove from the heat and leave to cool. Combine with the minced meat, stock cube, mustard powder and pepper. Stir in the rice, egg and parsley. Mix well with your hands.
Place the cabbage leaves on a board and add 3 tablespoons of the mixture to each one. Shape the stuffing into a sausage and roll up inside the leaves, tucking the ends of the leaves back into the rolls.
To cook the rolls, lay the sauerkraut over the base of a large pot. Add the rolls, tucking the speck pieces in between. There will be 2–3 layers in the pot. Pour over the cooled stock and gently bring to the boil. Simmer for 1½ hours.
Heat the vegetable oil in a frying pan and add the garlic, shallots, mustard powder, flour, stock cubes and paprika. Stir to a thick paste then add a small amount of stock from the simmering rolls to make a smooth sauce. Pour over the rolls and stir through. Simmer the rolls for a further 30 minutes.
Serve with mashed potato.
Step by Step Cabbage Rolls (Sarma)
These delicious sour cabbage rolls are stuffed with beef and rice and pair amazingly well with sour cream or even plain yogurt. Also known as sarma in Bosnian, they are basically a national dish in many European countries and go by various names: sarmale, prakas, kaldolmar, sarma, golabki, holubtsi, dolma, etc.
You can make these cabbage rolls with fresh cabbage (make sure you boil it first for about 15 min) or with sour/fermented cabbage which we prefer in the Slavic region. They are great for making ahead of time and freezing!
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????INGREDIENTS:
◾️1 large head of cabbage (sour or fresh/boiled) or 2 small heads
◾️~2 lb or less or ground beef
◾️1.5 cups short-grain rice
◾️1 medium onion, diced
◾️2 garlic cloves, minced
◾️1.5 tsp salt
◾️1 tsp pepper
◾️1 tbsp paprika
◾️1/4 cup olive oil
◾️1/2 cup warm water
Cook on low for 2.5-3 hours
For thickening:
◾️1 tbsp flour
◾️1 tsp paprika
◾️1/4 cup cold water
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KITCHEN TOOLS (AFFILIATE)
????Glass Mixing Bowls -
????Large Cooking Pot -
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For inquiries please contact me at sarasbites@gmail.com ????
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Sarma Croatian Stuffed Cabbage
I grew up in a very ethnic part of Winnipeg Manitoba. Some of my fondest memories are the flavors and aromas of the many cultural foods I experienced while visiting the homes of neighborhood friends. “Sarma” Croatian Stuffed Cabbage is one of my favorite dishes to eat. This recipe takes some time to prepare but the results are worth it. Go ahead and make a large batch because Sarma freezes extremely well.
Ingredients:
2 cups of regular green cabbage-diced
3 tbsp of tomato paste
2 large onions-diced fine
1 head of garlic-diced
1 head of sour cabbage
1 can of tomato juice – 1.36L
3 tbsp of smoked paprika
1 cup of uncooked white rice
2 eggs
2 cups of celery-diced
1 pound of ground pork
1 pound of ground beef
1 cup of chopped parsley
½ pound of smoked meat
2 tbsp of dried oregano
Cooking oil
1 tsp salt
1 tsp pepper
Preheat the oven to 500F while you are preparing your Sarma rolls. The Sarma will start cooking at 500F, and then be turned down to 350F for the majority of the cooking/baking time.
Prepare the sour cabbage leaves. You can soak the leaves to get rid of excess salt and vinegar. Take a paring knife and cut the core out of the cabbage. Turn the cabbage over and pull off individual leaves. Place in a large bowl that is filled with warm water. As you peel back the leaves, the stem will get thicker. You can use a paring knife to trim off the extra thickness. This makes it easier to work with the leaves when rolling them later.
While the leaves are soaking sauté the onions, celery and garlic in oil until a bit of caramelization takes place.
If there are any leftover leaves of the sour cabbage, they can be diced up fine and added to the bowl with the regular diced-up green cabbage and 3tbsp of tomato paste. This forms the base layer to put in the casserole dish before you place your Sarma rolls on top. Once mixed, put the bowl to the side.
In a large bowl combine 1 pound each of ground pork and beef, 2 eggs, 3 tbsp each of dried oregano and smoked paprika, 1 cup of uncooked rice, 1 tsp of black pepper, 1 cup of chopped parsley and 1 tsp of salt. Add in your garlic, celery and onion mix. Combine all ingredients together. You can use a spoon, but it may be more effective to put on a pair of latex gloves and mix everything well with your hands.
The rice and eggs will act as a binder when cooking. Take a scoop of the meat mixture, place on a sour cabbage leaf and roll it up. If the leaves are large, a leaf can be cut in half to adjust sizing. Push the corners of the leaf in if they are sticking out. Place on a tray or a cookie sheet.
Use a large casserole dish – or as many as you need. Spread some of the tomato paste-cabbage mixture on the bottom of your casserole dish. Place the Sarma rolls tightly together for the first layer. Then take the smoked meat and layer that on top of the Sarma rolls. Next, add more tomato paste-cabbage mixture over the smoked meat. Add another layer of Sarma rolls. Pour the can of tomato juice over everything and put the lid on the casserole dish.
Place the casserole dish in the 500F oven for about 45 minutes until the mixture starts to boil. After that, turn the oven down to 350F. Total cooking time will be around 3.5 hours. Check on the Sarma occasionally and enjoy the smell. Let rest about half an hour before serving. Enjoy!
STUFFED CABBAGE ROLLS recipe / Sarma
Sharing traditional way of making stuffed cabbage.
Turkish Stuffed Grape Leaves Recipe | How to make the Best Sarma
STEP BY STEP RECIPE:
Turkish Stuffed Grape Leaves Recipe (Grape Leaves with rice) | Dolma Recipe | how to make Dolma
Ingredients
300 gr pickled grape leaves
2 cups of rice
2 tomatoes
1 big onion
9-10 branches of parsley
2 dessert spoon of dry mint
2 soup spoon of dry black currants
1 lemon
4 tbs of cooking oil
Half glass of olive oil
1 dessert spoon of salt
Preparation
-Start by chopping the onions finely, combine half of cooking oil with half of the olive oil and roast the
onions in a big pot.
-Add grated tomatoes.
- Wash the rice and black currants, chop the parsley finely and add all these in to the pot.
-After a minute, add dry mint and salt.
-Add 1 cup of boiling water and boil the mix for one minute.
-Turn off the stove, put the cover on and leave it for brewing.
-Wash the pickled grape leaves a little bit to take away the extra saltiness. (If your grape leaves are
not pickled, just wash them and boil them in salty water)
-When the rice mix is read and brewed. (The rices should be a bit hard to be eaten, since it will cook
once again, it should be this way) you can start rolling your sarmas!
-Take each leave carefully, rip out the little branches, and place some of the rice mix in the middle,
start rolling one by one. (Hard to explain here, please watch the video)
-Put aside the big and thick leaves, and use them to cover inside of the pot. So your sarmas won't
touch the ground or walls of the pot. This will avoid them opening while cooking.
-Place the sarmas into the pot.
-Put some lemon slices on the top and cover them all with big thick grape leaves.
-Cook for 30 minutes on low heat.
-When it' s done cooking, take of the top covering big leaves and pour some olive oil all around. This
will make them look shinier and give them extra olive oil flavor!
-Serve it when it cools down, If you wish pour lemon juice while serving!
Bon Apetit!
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ARMENIAN ZEYTOV SARMA: The most delicious Sarma you have ever tasted
#45
ARMENIAN ZEYTOV SARMA
The most delicious Sarma. You should try it to know what I mean.
Ingredients
2 big onions
Chop the onions or put it in a food processor
Add 3/4 cup of vegetable oil and cook until it gets translucent
Add 2 cups of rice and continue cooking
Chop, 1/2 bunch of cilantro , 1/2 bunch of parsley, 1/2 bunch of dill, 1/2 bunch of mint and add on to the pan
In a separate bowl
Add 1/4 cup of lemon,
1 cup of water
1 tablespoon tomato paste, 1 tablespoon pepper paste, 1 teaspoon of red pepper, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 tablespoon cumin, 1/2 tablespoon cinnamon,
1/2 Tablespoon allspice, 1 table spoon pomgranate molasses, 1 tablespoon sumac
Add all this ingredients, steer it and add to the pan.
Don’t cook too much. Mix everything and let it cool down. Stuff it in grape leaves. Try to keep the same uniform size. Place it in a pan add 1 cup of water and cook for 30 minutes. Taste it to make sure it is cooked to your preference. Let it cool and enjoy it.
If you try this receipt please write on my page and let me know how you like it.
Thanks you very much for visiting my Chanel.
MY FAVORITE, MUST HVE KITCHEN ACCESSORIES:
Link to the other video (Zeytov Sarma) I made earlier in the year:
Dish Drying Rack:
Salad Spinner:
Slotted Turner:
Spoon Spatula:
Measuring Cups:
Steel Box Grater:
Towel Set:
Toaster Oven:
Measuring Cup:
Stand Mixer:
Glass Bowl Set:
Steel Prep Bowls:
Cutting Board:
ԻՆՉՊԵՍ ՊԱՏՐԱՍՏԵԼ
2 մեծ սոխ
մանրացնել սոխը
ավելացնել 3/4 բաժակ ծիթայուղ և եփել մինչեվ սոխը դաոնա թափանցիկ
կապոց 2 բաժակ կլոր բրինծ
մանրացնել կրակը և շարունակել եփել
մանրացնել, 1/2 կապոց համեմ , 1/2կապոց մաղդանոս, 1/2 կապոց սամիթ, 1/2 կապոց նանե և ավելացնել կաթսայի մեջ
արանձին ամանի մեջ
ավելացնել 1/4 բաժակ լիմոն,
1 բաժակ ջուր
1 ճաշի գտալ լոլիկի պաստա 1 ճաշի գտալ բիբարի պաստա, 1թեյի գտալ կարմիր բիբար, 1 թեյի գտալ սեվ բիբար, 1 թեյի գտալ աղ, 1/2 թեյի գտալ քիմիոն, 1/2 թեյի գտալ դարջին,
1/2 թեյի գտալ բահար, 1 ճաշի գտալ նուոի մածուկ, 1 ճաշի գտա սումախ
խարնել բոլորը և ավելացնել կաթսայի մեջ
մանր կրակի վրա մի քանի րոպե եփել
թողնել սաոչի
փաթաթել
շարել կաթսայի մեջ
ավելացնել 1 բաժակ ջուր
եփել բարցր կրակին մինչեվ եփ գա
մանրացնել ևեփել ևվս 30 րոպե
թողնել սաոչի և մատուցել
ԱՆՈՒՇ ԼԻՆԻ!!!
Link To: HOW TO PRESERVE GRAPE LEAVES
Խնդրեմ բաժանորդագրվեք և տարածեք։ Գրեք ինծ ես սիրով կը պատասխանեմ։ Սպասում եմ ծեզ։
with love,
Margaret Lalikian
My favorite, must have, kitchen accessories and food
Quinoa:
Dish Drying Rack:
Salad Spinner:
Slotted Turner:
Spoon Spatula:
Measuring Cups:
Steel Box Grater:
Towel Set:
Toaster Oven:
Measuring Cup:
Stand Mixer:
Glass Bowl Set:
Steel Prep Bowls:
Cutting Board: