Stuffed Cabbage Rolls

Ingredients

• Sour cabbage heads1 pc
• Ground pork400 g
• Ground beef400 g
• Long-grain rice150 g
• Red onion2 pcs
• Garlic3 cloves
• Smoked pork (ribs or ham)200 g
• Tomato paste3 tbsp
• Bay leaf3 pcs
• Sweet paprika1 tbsp
• Salt1 pinch
• Pepper1 pinch
• Olive oil3 tbsp

Instructions

1. 1

   Carefully separate the leaves of 1 sour cabbage head so they do not tear. If too sour, rinse in water. Cut medium leaves to suitable rolling size (about 12x15 cm).

   Tip: Leaf tips are often too thick - trim the vein or cut off the thick part for softer leaves.

2. 2

   Rinse 150 g of rice and cook in salted water for 8 minutes until half-done. Drain and let cool.

3. 3

   Finely chop 2 onions. Crush 3 cloves of garlic. In a large bowl, mix 400 g of ground pork, 400 g of ground beef, cooled rice, onion, garlic, a pinch of salt and a pinch of pepper. Mix well with hands.

4. 4

   Place 2-3 tablespoons of filling on each leaf. Roll the leaf toward the center, tuck in the ends. Place seam-side down.

   Tip: Do not overfill - otherwise rolls will fall apart during cooking.

5. 5

   Line the bottom of the pot (or casserole) with cabbage leaves and 200 g of smoked pork. Arrange sarma upright, snugly next to each other.

6. 6

   Heat 3 tablespoons of oil in a small pan. Add 3 tablespoons of tomato paste and 1 tablespoon of paprika, sauté 1 minute. Thin with 500 ml water and pour over sarma.

7. 7

   Add 3 bay leaves. Ensure water covers the sarma. Cover and simmer for 2 hours over low heat.

   Tip: Check after an hour - add hot water if needed.