Cabbage Rolls – Sarma

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 head white cabbage, large, stalk removed
  • 1 roll (s) soaked in water
  • 4 shallot (s), peeled and finely chopped
  • 2 tablespoon oil (olive oil)
  • 4 cloves garlic, peeled
  • 0.4 kg minced meat, mixed
  • 1 egg (s)
  • 1 pinch (s) coriander
  • 1 teaspoon paprika powder
  • 2 tablespoon parsley, chopped
  • 15 slices bacon (hamburger bacon), thin
  • 2 tomato (s)
  • 0.25 liter ¼ sour cream
  • salt
  • Pepper from the grinder
  • Butter, for the baking pan
Cabbage Rolls – Sarma
Cabbage Rolls – Sarma
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Instructions

  1. Kraut is called the little man`s doctor. Even our ancestors managed to get through the winter healthily with the help of the vitamin-rich vegetables.
  2. Many Austrians mainly value vegetables as a side dish. In order to be able to serve vegetables as a main course, resourceful housewives came up with a trick. To conjure up a nutritious dish from vegetables, it was stuffed with meat and topped with bacon.
  3. Let the herb boil in a large pot with plenty of water for about five minutes, then remove it, remove the first leaves one by one and place in cold water. Repeat this process until there are enough white cabbage leaves.
  4. For the filling, squeeze out the bread roll and pass it through a sieve. Sweat the shallots in oil, squeeze two cloves of garlic (better with the small dicer) and sweat briefly. Mix the minced meat with the onion and garlic mixture, the egg and the breadcrumbs to a compact and homogeneous mass. Season with coriander, paprika powder, parsley, salt and pepper.
  5. Place the cabbage leaves one at a time on a kitchen towel, cover with a second towel and carefully plate with the bottom of a heavy pan. Spread the filling on the cabbage leaves. Shape into roulades.
  6. Butter a baking dish, line it with a few slices of bacon and add the cabbage rolls. Cut the tomatoes into large cubes, mix them with two pressed garlic cloves and distribute them in the pan. Cover the roulades with the remaining strips of bacon and cover with foil. Cook in the oven at 170 degrees for 45 minutes. Remove the foil ten minutes before the end of the cooking time so that the roulades can still get some color.
  7. Lift the finished cabbage rolls out of the mold. Stir the sour cream until smooth, stir into the gravy and season it again with salt and pepper. Serve the roulades with the sauce. This is served with boiled potatoes.
  8. Pickled sauerkraut leaves (sarma) are also suitable as an alternative to raw white cabbage.
  9. Quality:
  10. When shopping, make sure that the cabbage heads are always firm and compact and do not have any rotten spots.
  11. Storage: Fresh cabbage can be kept in the refrigerator`s vegetable compartment for about a week.
  12. Light cuisine: white cabbage is the ideal meal for health-conscious connoisseurs: 100 grams of white cabbage have only 25 calories.
  13. To drink: Medium-heavy Italian red wines go well with this dish.
  14. Special recommendation: Chianti Classico. This classic from Tuscany is characterized by a fine aroma and an appetizing structure on the palate.

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