The meat rolls can be made with fresh cabbage, with pickled cabbage or grape leafs. Can be made with meat, without meat, with mushroom, carrots, nuts, just rice and herbs.
Depends where you go in the world you get a different version.
Sarma is found in the cuisines of the former Ottoman Empire from the Middle East to Balkans and Central Europe.
They are my favourite since I was a child ❤ !
What we need for the pickled cabbage meat rolls:
- 1 big pickled cabbage – around 2.5 kg
- 1 kg of minced meat ( can be a mix of pork and beef, only pork, only beef or chicken )
- 2 onions
- 1 cup rice uncooked
- 1 hand of dill
- 1 hand of parsley
- 1+ 3 table spoons tomato paste
First we make the meat mix from: meat, the onions cut into small pieces, rice, dill, parsley and one table spoon of tomato paste.
We leave it in the fridge to rest for 30 minutes.
We peal the cabbage into leafs.
Depends on the size of the rolls we want we may have to cut the leaf in two or three depends how big they are.
We put the mix on one end of the leaf, we roll it while closing the sides too. How to roll.
On the bottom of the pot we put a layer of small pieces of cut cabbage. We start to arrange the rolls in layers in circles. On top we put one more layer of cut cabbage.
We cover with water and we keep it on the stove until boils for 30 minutes.
After we add 3 table spoon of tomato paste dissolved in water.
We will place the pot into the oven for around one hour at 170 °C.
We can add bacon or smoked meat between the cabbage rolls to get a different taste.
When we put it to boil we can put a plate on top of the meat rolls because they will swallow, due to the rice.
If we like them with less sauce we can keep them a little more in the oven, if we like them with more, we can add a little more water. Depends on your taste and preferences.
The meat rolls can be made and keep them into the freezer for a few months. Pack them into plastic boxes.
* For any extra information, do not hesitate to ask! ❤