Recipe
Sarma with mashed potatoes
Sour-cabbage rolls filled with pork, beef, raw rice, onion, bacon and egg. They simmer 90 minutes with smoked pork and bay, then mashed potatoes from raw potatoes.
Sarma with mashed potatoes takes about 150 minutes and makes 6 servings. Each serving has 770 kcal.
- Preparation
- 40 minutes
- Cooking
- 110 minutes
- Total time
- 150 minutes
- Servings
- 6
Nutrition per serving
- Calories
- 770 kcal
- Protein
- 38.6 g
- Carbohydrates
- 48.2 g
- Fat
- 44.8 g
Ingredients
- Sour cabbage heads1 pc
- Ground pork400 g
- Ground beef300 g
- Long-grain rice120 g
- Onion1 pc
- Bacon80 g
- Eggs1 pc
- Smoked pork (ribs or ham)200 g
- Bay leaf2 pcs
- Potatoes1 kg
- Milk150 ml
- Butter50 g
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Separate the sour-cabbage leaves without tearing them. If they are fiercely sour, rinse once. Trim thick veins so the leaves roll.
- 2
Rinse the raw rice. Finely chop the onion and bacon. Mix both meats with rice, onion, bacon, egg, salt and pepper.
Tip: Use raw rice. Half-cooked rice from another pot over-swells and splits the rolls.
- 3
Put 2 tablespoons of filling on each leaf, roll and tuck the sides. Line the pot with torn leaves and the smoked pork.
Tip: Do not overfill. Two tablespoons is enough - the rice needs room to swell.
- 4
Pack the rolls snug, seam-down. Add bay leaves and enough water to just cover. Weight with a plate if they want to float.
- 5
Bring to a simmer, cover and cook 90 minutes on low. Check at 45 minutes and add hot water if the top rolls are dry.
- 6
Peel the potatoes, cut into chunks and boil in salted water 20 minutes until a knife slides through. Drain.
- 7
Warm the milk with the butter. Mash the potatoes, beat in the milk and salt until smooth.
- 8
Serve three rolls per plate with a ladle of the pot liquor and a heap of mash.
Cooking methods
On the stove
A heavy pot, medium flame to the first simmer, then the lowest flame that still blips for 90 minutes. Potatoes boil hard in a second pot for the last 20 minutes so both land hot.
On induction
Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
Over an open fire
A cast-iron pot over medium embers handles the braise and the cabbage. Fry patties or schnitzel in a skillet at the hotter edge, then move to cooler coals so crumbs do not burn.
Recipe questions
- How long does this recipe take?
- Plan for about 150 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 6 servings.
- Can I cook this recipe on induction?
- Yes. Use the same pan or pot. Sear and fry on 7, sweat on 4–5, long braises on 2–3. Induction holds a simmer without scorching the bottom if the pot is heavy.
- Can I cook this recipe over an open fire?
- Yes. A cast-iron pot over medium embers handles the braise and the cabbage. Fry patties or schnitzel in a skillet at the hotter edge, then move to cooler coals so crumbs do not burn.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
