Sarma // Stuffed Cabbage Leaves

Cook Time 2 hours 30 minutes

Serves 4 

Ingredients

1 fermented cabbage head

1kg minced beef with some fat

1 large onion, finely diced

1 celery stick, finely diced

½ cup Arborio rice

Handful of parsley, chopped

5 garlic cloves, minced

150g pancetta or smoked bacon, finely diced

1 tbsp sweet paprika, plus extra for garnishing

1 tbsp salt

1 tsp black pepper

Smoked meat or extra bacon, optional

Olive oil, to sauté

Method

Cover the cabbage with cold water. Taste and rinse in fresh water if too salty or sour. Drain and separate leaves.

Heat oil in a pan over medium heat. Sauté onion, celery and pancetta for 5 to 10 minutes until soft. Add garlic and cook for 30 seconds.

Add minced beef, paprika, salt and pepper. Cook until just browned. Stir in rice and parsley. Taste and adjust seasoning. Cool slightly.

Place 2–3 tablespoons of the filling inside each cabbage leaf, then roll tightly.

Line a heavy pot with extra cabbage leaves. Arrange the sarma tightly inside. Add smoked meat between layers if using. Sprinkle lightly with sweet paprika. Cover completely with water. Place a small plate on top to keep it submerged.

Cook gently on low for at least 2 hours until rice and filling are fully cooked.