Sarma with Cabbage Leaves

More about Sarma


For any village celebration, Feast day of a Saint and/or a Memorial Day, the sarma with cabbage leaves is a mandatory

food. During the winter period, it is made with cabbage in brine, and in summer with fresh cabbage, rice and minced or finely chopped meat.

Needed ingredients:

- 1 cabbage

- 500 g rice

- 400 g ground meat

- 1 hot pepper

- 1 onion bulb

- oil

- salt

- vinegar

- black pepper

Preparation method:

The cabbage is removed from the stub and placed in a pot of boiling water to which salt and vinegar are added. The cabbage is left to stay in the water until it softens, about 20 minutes. Finely chop the onion and fry it in a pan with oil. The fried onion is added to the minced meat, and once fried add the washed rice, add salt and black pepper and fry it for additional few minutes. When the cabbage is already soft, each sheet is removed from the hard part which is closer to the stub. Place several big leaves of cabbage and hot pepper on the bottom of the pot after it is oiled. In each leaf of cabbage put the mixture and wrap it. Place the sarma wraps in the pot and pour hot water in which salt and vinegar are added. Boil the sarma on moderate fire, covered, for about 2 hours.