Entree: Bosnia and Herzegovina – Central Culinary Region – Sarma (Cabbage leaves filled with spiced ground meat and rice, slowly cooked in a savory tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 1 large head cabbage, about 2.5 lb (1.1 kg)
- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1 cup (190 g) long-grain rice, uncooked
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup (60 ml) milk
- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) smoked bacon or smoked pork ribs, chopped
- 14 oz (400 g) crushed tomatoes
- 1 cup (240 ml) water or additional stock
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 bay leaves
- 2 cups (480 ml) beef or chicken stock
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prepare cabbage: core the cabbage and blanch the whole head in boiling water 8–10 minutes until leaves are pliable. Remove leaves, reserve inner core and any small leaves; trim thick vein at base of large leaves to make rolling easier.
2. Make filling: in a bowl combine ground pork, ground beef, uncooked rice, chopped onion, garlic, egg, milk, paprika, 1/2 tsp salt, and 1/4 tsp pepper. Mix until evenly blended.
3. Roll sarma: place about 2–3 tbsp (30–45 ml) filling on each cabbage leaf, fold sides in and roll tightly. Repeat until filling is used (about 20–24 rolls).
4. Assemble pot: spread a layer of reserved small cabbage leaves and half the chopped smoked pork on the bottom of a heavy Dutch oven. Arrange cabbage rolls seam-side down in tight rows. Sprinkle remaining smoked pork between layers and tuck bay leaves around.
5. Sauce and simmer: stir crushed tomatoes, tomato paste, remaining 1/2 tsp salt, 1/4 tsp pepper, and stock with 1 cup (240 ml) water; pour over rolls so they are nearly covered. Bring to a gentle simmer, then reduce heat to low, cover, and cook 1.5–2 hours until rice and meat are tender. Check occasionally and add a splash of water if needed.
6. Rest and serve: let sarma rest 10–15 minutes off the heat to settle. Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes.