Sarma

Ingredients

1 large head of cabbage (or 1 jar of pickled cabbage leaves)
1 pound (450g) ground beef
1/2 pound (225g) ground pork
1 cup rice, rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 egg
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped (optional)
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon salt
2 cups tomato sauce
2 cups beef or chicken broth
2 tablespoons vegetable oil

Instructions

Prepare the Cabbage

If using fresh cabbage, carefully remove the core from the head of cabbage and blanch the whole head in boiling water for about 5 minutes to soften the leaves. Let cool, then carefully separate the leaves. If using pickled cabbage, rinse and pat the leaves dry.

Prepare the Filling

In a large mixing bowl, combine the ground beef, ground pork, rice, chopped onion, minced garlic, egg, parsley, dill (if using), paprika, black pepper, and salt. Mix until well combined.

Assemble the Sarma

Place a spoonful of the meat mixture onto the center of each cabbage leaf.

Fold the sides of the leaf over the filling, then roll it up tightly from the base to the tip.

Repeat with the remaining leaves and filling.

Prepare the Cooking Pot

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add any leftover cabbage leaves to the bottom of the pot to prevent the rolls from sticking.

Layer and Cook

Arrange the cabbage rolls seam-side down in the pot.

Pour the tomato sauce and beef or chicken broth over the rolls.

Cover the pot with a lid and bring to a simmer.

Reduce the heat to low and cook for about 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.