Sarma (Stuffed Cabbage Rolls)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Carefully remove the outer leaves from the whole sauerkraut head, preserving them as intact as possible.

   Ca. 5 min.

   Kokkens note: You should aim for about 12-15 large, pliable leaves for rolling.

2. 2

   Finely chop any remaining sauerkraut from the head that is too small for rolling.

   Ca. 5 min.

3. 3

   In a large bowl, combine the chopped yellow onion, ground pork, ground beef, rice, paprika, black pepper, and salt for the filling.

   Ca. 5 min.

   Kokkens note: Mix thoroughly with your hands to ensure all ingredients are well incorporated.

4. 4

   Take one cabbage leaf and, if the thick rib is very prominent, carefully shave it down with a knife so the leaf is easier to roll.

   Ca. 10 min.

5. 5

   Place a spoonful of the meat filling near the stem end of the cabbage leaf.

   Ca. 15 min.

   Kokkens note: The amount of filling will depend on the size of your leaf, usually about 2-3 tablespoons.

6. 6

   Fold the sides of the leaf over the filling, then roll it tightly from the stem end towards the tip, forming a compact roll.

7. 7

   Repeat this process with the remaining cabbage leaves and filling until all sarma rolls are made.

8. 8

   In a large, heavy-bottomed pot or Dutch oven, scatter a layer of the diced smoked bacon and the chopped sauerkraut on the bottom.

   Ca. 5 min.

   Kokkens note: This base prevents the sarma from sticking and adds flavor.

9. 9

   Arrange the sarma rolls snugly on top of the chopped sauerkraut layer, packing them tightly.

   Ca. 5 min.

   Kokkens note: You may need to create multiple layers depending on your pot size.

10. 10

    Intersperse slices of smoked sausage between the layers of sarma.

11. 11

    Dissolve the tomato paste in the water and pour this mixture over the sarma rolls.

    Ca. 2 min.

12. 12

    Add the bay leaf to the liquid.

13. 13

    Add enough additional water to just cover the sarma rolls.

    Ca. 1 min.

14. 14

    Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 3 hours.

    Ca. 3 t.

    Kokkens note: The longer sarma simmers, the more tender the cabbage and flavorful the dish becomes. Check occasionally to ensure there's enough liquid; add more water if needed.

15. 15

    Serve the sarma hot, often with a dollop of sour cream or a side of crusty bread.