Description

Ingredients

• 🥬 1 large head of sour cabbage (or ~20 leaves) Original: 🥬 1 large head of sour cabbage (or ~20 leaves)
• 🥩 300g ground pork Original: 🥩 300g ground pork
• 🥩 300g ground beef Original: 🥩 300g ground beef
• 🧅 1 onion, finely chopped Original: 🧅 1 onion, finely chopped
• 🍚 100g uncooked rice Original: 🍚 100g uncooked rice
• 🌶️ 1 tsp sweet paprika Original: 🌶️ 1 tsp sweet paprika
• 🧂 Salt, to taste Original: 🧂 Salt, to taste
• ⚫ Black pepper, to taste Original: ⚫ Black pepper, to taste
• 🌿 1/2 tsp dried thyme Original: 🌿 1/2 tsp dried thyme
• 🥓 200g smoked meat (ribs, bacon, or sausage) Original: 🥓 200g smoked meat (ribs, bacon, or sausage)
• 🍃 2 bay leaves Original: 🍃 2 bay leaves
• 💧 Water or broth (to cover) Original: 💧 Water or broth (to cover)
• Optional roux (zaprška)
• 🛢️ 2 tbsp oil Original: 🛢️ 2 tbsp oil
• 🌾 1 tbsp flour gluten Original: 🌾 1 tbsp flour
• 🌶️ 1 tsp sweet paprika Original: 🌶️ 1 tsp sweet paprika

Preparation

• ➊ Soak or rinse the cabbage leaves if too salty. Cut out thick veins to make rolling easier.
• ➋ In a bowl, mix pork, beef, onion, rice, paprika, salt, pepper, and thyme until well combined.
• ➌ Place filling on each cabbage leaf, fold sides, and roll tightly.
• ➍ Line the pot with shredded cabbage. Arrange sarma rolls in layers, add smoked meat and bay leaves.
• ➎ Pour in water or broth to cover. Place a plate on top. Simmer on low heat for 2.5 to 3 hours.
• ➏ For roux (optional): Heat oil, add flour, stir until golden. Remove from heat, add paprika, mix, and pour into pot. Simmer 10 more minutes.

Total Time

Nutritional Value

Advice

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