Ingredients
Directions
- 1
Separate the cabbage leaves carefully and rinse them if they are too salty or sour.
- 2
Heat lard and vegetable oil in a large pan over medium heat. Add the chopped onion and carrots, sautéing until softened.
- 3
Add the ground beef to the pan. Cook until browned, breaking up any clumps.
- 4
Add the bacon and fry. Stir in the uncooked rice, spices & herbs, cooking for another 2-3 minutes to combine the flavors.
- 5
Remove from heat and let the mixture cool slightly.
- 6
Take a cabbage leaf, cut out the stem, place 1-2 spoonful of the meat mixture in the center, fold the sides over, and roll tightly to form a neat roll. Repeat with the remaining filling and cabbage leaves.
- 7
In a large pot, drizzle some vegetable oil at the bottom. Arrange a few cabbage leaves on the bottom as well to prevent the sarma from sticking.
- 8
Place the cabbage rolls in the pot, tightly packed. You can do this in layers if necessary, adding bay leaves in between.
- 9
Pour the oil-flour-paprika powder mixture & water to just cover the rolls.
- 10
Add a plate on top, securing the rolls to stay in place.
- 11
Bring the pot to a simmer over medium heat, then lower the heat and cover.
- 12
Let the sarma cook gently for about 1.5 to 3 hours, until the cabbage is tender and the meat and rice are fully cooked.
- 13
You can also bake it in the oven at 180°C (350°F) for a similar time if you prefer.
- 14
Sarma is traditionally served with sour cream and some crusty bread. Enjoy!
