Description Edit

Ingredients Edit

  • Pickled cabbage leaves
  • 1 cup of rice
  • 1 Onions diced
  • 500g Minced Meat ( or minced pork or 1/2 1/2)
  • Oil
  • Red pepper ,
  • Black Pepper,
  • Vegeta
  • 1 tablespoon of tomatoe paste
  • 1 zuchini grated
  • 1 carrot grated
  • 2-3 cloves garlic
  • 3 tablespoon chopped parsley
  • 1 tablespoon

Directions Edit

  1. Cut the Onion into small pieces, grated carrot and zuchini and fry them in oil.
  2. Add the ground meat, red pepper, pepper, spices parsley garlic oregano and tomato paste, add the rice also .
  3. Use whole cabbage leaf for very big sarma OR cut into quarters or smaller for small sarma. Then use the mixture to stuff the pickled cabbage leaves using a sall teaspoon into a pocket of the cabbage, then form a roll with your hands, and try to form a parcel. Don't try too hard to make perfect.
  4. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot so they don't burn.
  5. Cover layer with cabbage leaves. Then make another layer of cabbage rolls.layer again with cabbage leaves.Dont put more than two layers.
  6. Cover cabbage rolls with water and cook for about 1hour or until rice is cooked.
  7. When cooked For extra flavour, heat 1 tablespoon oil and fry 1 tablespoon flour, add 1 teaspoon paprika. Add this liquid on top of the sarma.cook for further 10 minutes.
  8. The whole has to be dry, not very moist.
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