Tender cabbage leaves wrapped around a savory filling of seasoned rice, beef, and herbs, slow-simmered in a tomato-kissed broth until the leaves are silky and the filling melts in the mouth.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep serving dish
Garnishes: yogurt dollop, paprika sprinkle
Accompaniments: crusty bread, hot peppers
Instructions
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1
Carefully separate cabbage leaves, trimming thick ribs with a knife so they roll easily. If using fresh cabbage, blanch leaves in salted boiling water for 3 minutes.
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2
Saute diced onions in sunflower oil until golden. Mix half with the raw rice, ground beef, paprika, chubritsa, salt, and pepper to form the filling.
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3
Place 2-3 tablespoons of filling on each cabbage leaf, fold in the sides, and roll tightly into a compact parcel.
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4
Line the bottom of a large pot with shredded leftover cabbage and remaining sauteed onions.
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5
Pack sarmi seam-side down in tight layers in the pot. Dissolve tomato paste in warm water and pour over the rolls until just covered.
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6
Cover with a plate to keep rolls submerged, then simmer on very low heat for 2-2.5 hours until the rice is cooked and the cabbage is meltingly tender. Rest 15 minutes before serving.
Did You Know?
Bulgarian grandmothers say the secret to perfect sarmi is patience: they must simmer so slowly that you can barely hear the pot bubbling.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- cutting board
Garnishing
yogurt dollop, paprika sprinkle
Accompaniments
crusty bread, hot peppers
The Story Behind Сарми
Sarmi are the Bulgarian expression of the stuffed cabbage roll tradition found across Eastern Europe and the Balkans. The Bulgarian version is distinguished by its use of sauerkraut cabbage, which adds a tart depth, and the essential chubritsa seasoning. On Christmas Eve, Bulgarians prepare meatless sarmi with rice, walnuts, and raisins as part of the traditional odd-numbered vegetarian feast.
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