dinner · dairy-free · gluten-free
Sarma (sauerkraut cabbage rolls)
Balkan soured whole-cabbage leaves rolled around pork, beef and rice, slow-simmered with smoked ribs.
- Time
- 240min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Rinse soured leaves and shave thick ribs.
-
2
Mix meat, rice, onion and spices; roll in leaves, tucking ends.
-
3
Line the pot with chopped leftover cabbage, add a layer of rolls and smoked meat; repeat.
-
4
Add bay, tomato paste and water to cover; weigh down with a plate.
-
5
Simmer very gently 3 hours, until the filling reaches 71°C (160°F); better reheated the next day.
