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.
Ingredients
1 large head of sauerkraut cabbage or fresh cabbage
400g ground beef
200g short-grain rice
2 large onions, finely diced
2 tbsp sunflower oil
2 tsp paprika
1 tsp dried chubritsa (savory)
1 tsp black pepper
Salt to taste
2 tbsp tomato paste
500ml warm water
Instructions
1Carefully 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.
2Saute diced onions in sunflower oil until golden. Mix half with the raw rice, ground beef, paprika, chubritsa, salt, and pepper to form the filling.
3Place 2-3 tablespoons of filling on each cabbage leaf, fold in the sides, and roll tightly into a compact parcel.
4Line the bottom of a large pot with shredded leftover cabbage and remaining sauteed onions.
5Pack sarmi seam-side down in tight layers in the pot. Dissolve tomato paste in warm water and pour over the rolls until just covered.
6Cover 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.