Sarma (sour cabbage rolls)
This is typical winter meal. It is usually eaten on a New Year’s eve along with pork roast. This is one pot meal and it can last for a few days. Actually it is even better after a few days. Prepare large pot and enjoy making this. Add pork ribs and make a feast.
- 650 gr ground beef
- 2 garlic cloves
- 3 pinches salt
- little pepper
- 2 tsp parsley
- 1 egg
- 30 gr rice
- 1 sour cabbage head
- pork ribs
- 250 ml of tomato puree
- 1 tbsp cornstarch
Fry ground beef until juices evaporates. Add minced garlic, parsley, salt and pepper. Stir for one minute and set aside. Add rice and stir the mixture.Carefully separate cabbage leaves. Thin the thick center vein from each leaf wih knife.
If the cabbage is too sour wash each leaf with water. When the meat has cooled add egg and stir well. Take about 1 or 1,5 tsp of mixture and place it toward the center bottom.
Roll each leaf over the meat, then fold left and right side of the leaf to prevent meat to get out of the roll.
Keep rolling. When you have spend all the meat, slice remaining cabbage leaves. Cut pork ribs and little pancetta.
Put some sliced cabbage at the bottom of the pot. Arrange rolls seam side down and place ribs and pancetta on top of the rolls.. Repeat until you’ re out of rolls. Put the remaining sliced cabbage on top.
Stir tomato puree and water and pour over cabbage rolls. It should be covered with liquid so add more water if necessary. Bring it to boil. Reduce heat on low and cook for 3 hours. No stirring required. When the rolls are done add 1 tbsp cornstarch. Stir lightly at the surface and boil for 1 minute. Turn the heat and let it rest overnight. Serve with mashed potatoes.