Sarma — Print Recipe — The Culinary Codex

Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slow-cooked in a tangy tomato broth. This winter comfort food is a centerpiece of Kosovar celebratory feasts.

Ingredients

1 large head of pickled cabbage
500g ground beef
200g rice
1 onion, grated
1 tsp paprika
Salt and pepper to taste
2 tbsp tomato paste
2 tbsp vegetable oil
Water or beef broth

Instructions

1 Carefully separate the pickled cabbage leaves, rinse if too salty, and trim thick ribs.
2 Mix ground beef with rice, grated onion, paprika, salt, and pepper.
3 Place a spoonful of filling on each leaf and roll tightly, tucking in the sides.
4 Layer the rolls seam-side down in a heavy pot, packing them snugly.
5 Mix tomato paste with warm water or broth and pour over the rolls until just covered.
6 Simmer covered on low heat for ninety minutes until the rice is fully cooked and the cabbage is tender.

Did You Know?

In Kosovo, families pickle whole cabbages in large barrels each autumn specifically for making sarma throughout winter.