MY SERBIAN GRANDMA TEACHES ME HOW TO MAKE SARMA | Stuffed Cabbage Roll Recipe

This week I'm introducing you to my grandma (my Baba)! I’ve been cooking in the kitchen with her for as long as I can remember and today she is teaching me, and all of you, how to make sarma.

The preparation of sarma, or cabbage rolls, vary from person to person and country to country but this is how my Baba has been making it for years! We typically prepare sarma for special occasions and use homemade pickled cabbage with a hearty filling consisting of meats, veggies, and lots of garlic.

Also a quick fact for you, did you know the word sarma comes from the Turkish word meaning “wrapped”? The more you know!
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🥣 Ingredients

🥬Sarma
Oil
1 lbs smoked bacon
6 onions, chopped
2 carrots, grated
2 lbs beef
3 lbs. Pork
3 tbsp. Salt
1 tbsp. Pepper
2 tbsp. Vegeta
Paprika, to taste
2 cups rice, uncooked and rinsed
Handful of parsley, chopped
3 large cloves garlic
2 tbsp. Flour

Other
Pickled Cabbage (there are about 10 leaves in a head)
Bay leaves
Smoked pork

🗺 Directions
Over a medium heat, add oil to a large pot. Let it heat up a bit then add the smoked bacon, onions, and carrots. Let brown and add your meat. Cook about half way then add pepper, salt, Vegeta, and paprika.

Add the rinsed, uncooked rice, parsley, garlic and flour to thicken the mixture.

Mix very well and cook the meat completely. Let cool until you are able to handle the mixture.

Separate the leaves from the head of cabbage and cut the stems off. Lay the leaf flat and scoop a large spoon of the mixture in the center of the leaf. Fold the sides in, just a little, and roll the cabbage tightly. Place on a plate, seam down.

Once all the cabbage rolls are ready, oil a large pot and layer with some loose cabbage leaves, a few chunks of smoked pork, bay leaves, and paprika. Lay the cabbage rolls flat and continue layering.
Top with more smoked bacon, cabbage leaves, and paprika. Fill the pot with water and place an upside down plate on top. Let the water come to a boil on high heat, then reduce to medium heat for about 2 hours. Stay close, you may have to adjust your heat.

Once complete remove from heat and enjoy!
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🌟 Review and Tips
1. Store the cooked cabbage rolls in an airtight container overnight or freeze to enjoy at a later date.
2. The extra layers of cabbage on the top and bottom of the pot will prevent the cabbage rolls from burning.
3. You can use any combination and quantity of meat you like. Make it vegan by substituting the meat for diced potatoes or pescaterian with canned tuna or your favourite cooked fish.
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0:00 Intro
0:44 Sarma Filling
6:34 Cabbage
7:30 Rolling
8:02 Rolling option 1
8:30 Rolling option 2
8:51 Rolling option 3
9:06 More rolling
10:32 Cooking
13:35 Taste Test
15:10 Conclusion + Bloopers
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👩🏻‍🍳 Follow me on social
Instagram:   / nadia_maras.  .

#CabbageRolls #Sarma #StuffedCabbage