Sarma
Jun 21
5 min read
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Delicious stuffed cabbage rolls filled with a savory mixture of ground meat and rice.
Sarma is a traditional dish popular in various cuisines, including Turkish, Balkan, and Middle Eastern. It consists of cabbage leaves that are filled with a flavorful mixture of ground meat, rice, and herbs, then rolled and cooked until tender. The cabbage leaves are carefully blanched to soften them and make them pliable for rolling. The filling typically includes ground beef or a combination of beef and pork, cooked rice, onions, garlic, and a blend of herbs and spices. The rolled cabbage rolls are then placed in a pot or baking dish and simmered in a tomato-based sauce until the flavors meld together and the cabbage becomes tender. Sarma is a hearty and satisfying dish that is often enjoyed with a side of bread or served over a bed of rice. It is perfect for gatherings and special occasions, as well as comforting family meals.
Ingredients
- Cabbage leaves — 1 large head
- Ground beef — 1 pound
- Cooked rice — 1 cup
- Onion, finely chopped — 1 medium
- Garlic cloves, minced — 2
- Tomato sauce — 1 cup
- Parsley, chopped — 1/4 cup
- Dried oregano — 1 teaspoon
- Salt — 1/2 teaspoon
- Black pepper — 1/4 teaspoon
- Water — 1 cup
Directions
1. Remove the outer leaves of the cabbage head and blanch them in boiling water for a few minutes until they are pliable. Drain and set aside.
2. In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, parsley, dried oregano, salt, and black pepper. Mix well to evenly distribute the ingredients.
3. Take one blanched cabbage leaf and place a spoonful of the meat and rice mixture at the base of the leaf. Roll the leaf, tucking in the sides as you go, to form a tight cylinder. Repeat with the remaining cabbage leaves and filling.
4. Place the rolled cabbage rolls in a pot or baking dish, seam side down, in a single layer.
5. In a separate bowl, mix together the tomato sauce and water. Pour the tomato sauce mixture over the cabbage rolls, ensuring they are fully covered.
6. Cover the pot or baking dish and cook the sarma over low heat for about 1.5 to 2 hours, or until the cabbage is tender and the flavors have melded together. Alternatively, bake in a preheated oven at 350°F (175°C) for the same amount of time.
7. Once cooked, remove the sarma from the heat and let it rest for a few minutes before serving.
8. Serve the sarma hot as a main course, accompanied by bread or over a bed of rice, and enjoy the delicious combination of flavors and textures.