Sarma is one of the most beloved traditional dishes in Serbia and throughout the Balkans. It consists of cabbage leaves stuffed with a mixture of ground meat, rice, and spices, then slowly simmered in a savory broth. This dish is typically prepared for special occasions, holidays, and family gatherings. The flavors of Sarma develop over time, making it even tastier the next day. It’s a comfort food that brings warmth and satisfaction, often enjoyed during colder months.

Ingredients:

• 1 large head of sour cabbage (or fresh cabbage, parboiled)
• 1 lb (450g) ground pork
• 1 lb (450g) ground beef
• 1/2 cup (100g) uncooked rice
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1-2 tablespoons sweet paprika
• Salt and pepper to taste
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried oregano or thyme
• 1-2 bay leaves
• 1/4 cup (60ml) vegetable oil or lard
• 2-3 cups (500-750ml) beef broth or water
• Smoked bacon or ham hock (optional, for added flavor)
• 1 tablespoon tomato paste (optional)

Instructions:

1. Prepare the Cabbage:

   • If using sour cabbage, separate the leaves and set them aside. If using fresh cabbage, remove the core and parboil the whole head in boiling water for a few minutes to soften the leaves. Carefully remove the leaves and let them cool.

2. Make the Filling:

   • In a large mixing bowl, combine the ground pork, ground beef, uncooked rice, chopped onion, minced garlic, sweet paprika, oregano or thyme, salt, and pepper. Mix well until all ingredients are evenly distributed.

3. Assemble the Sarma:

   • Take a cabbage leaf and place a small amount of the meat mixture at the base. Fold the sides of the leaf over the filling, then roll it up tightly from the base to the tip, forming a neat roll. Repeat with the remaining leaves and filling.

4. Layer the Sarma:

   • In a large pot or Dutch oven, add a layer of leftover or smaller cabbage leaves at the bottom to prevent the Sarma from sticking. Arrange the cabbage rolls in the pot, packing them closely together.
   • If using smoked bacon or ham hock, add them between the layers of Sarma for added flavor.

5. Cook the Sarma:

   • Pour the vegetable oil or lard over the top of the rolls. If using, dissolve the tomato paste in the beef broth or water and pour it over the Sarma, ensuring the rolls are just covered with liquid. Add the bay leaves.
   • Cover the pot with a lid and bring to a gentle simmer on the stovetop. Reduce the heat to low and cook the Sarma for about 2 to 3 hours, or until the cabbage is tender and the filling is cooked through. You can also bake the Sarma in a preheated oven at 300°F (150°C) for the same amount of time.

6. Serve:

   • Serve the Sarma hot, often accompanied by a dollop of sour cream and crusty bread.

Nutritional Information (per 1 cabbage roll, approx. 150g):

• Calories: ~200 kcal
• Proteins: ~12g
• Carbs: ~15g
• Fiber: ~3g

Nutritional Summary: Sarma is a protein-rich dish, thanks to the meat filling, and provides a moderate amount of carbohydrates from the rice. The cabbage adds a good amount of fiber, contributing to digestive health. It’s a relatively low-calorie dish considering its hearty and filling nature, making it a satisfying and nutritious option for a main course. The slow cooking process allows the flavors to meld beautifully, resulting in a dish that’s rich in taste and tradition.