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Croatian Sarma
Croatian Sarma is a traditional Croatian recipe for a classic dish of cabbage leaves filled with a mix of minced meats and rice that's cooked in a tomato suoup based broth. The full recipe is presented here and I hope you enjoy this classic Croatian version of: Croatian Sarma.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
6
Rating: 
Tags : Pork RecipesBeef RecipesVegetable RecipesCroatia Recipes
Sarma is a dish brought to the Balkans by the Ottoman Empire. Various forms of this dish occur in Turkey and the Balkan countries. Typically a mix of meat and rice is used to stuff either cabbage or vine leaves that are then cooked in stock. This version is cooked in a sauce based on tomato soup
Ingredients:
2 large cabbages
6 slices of bacon, chopped
1 large onion, chopped
300ml
tomato soup
2 eggs
2 tsp salt
1/2 tsp freshly-ground
black pepper
1 tbsp paprika
2 tsp Worcestershire sauce
340g minced beef
340g minced pork
340g ham, minced
100g cooked rice
Method:
Remove and bruised or discoloured outer leaves from the cabbage then cut out the core. Place the cored cabbages in a pot and cover with boiling water. Secure a lid and set aside to soften.
Meanwhile, heat a non-stick pan and use to fry the bacon and onion until the bacon renders its fat and just becomes crisp (about 10 minutes). Add half the tomato soup, stir to combine, then take off the heat and set aside.
Beat together the eggs, salt, black pepper, paprika and Worcestershire sauce in a bowl. Add the meats and stir thoroughly to combine before adding the bacon mixture and the rice. Mix well then set aside as you prepare the cabbage leaves.
Drain the cabbages then separate the leaves. Set any small leaves aside then take the larger leaves and trim off the thick stem bases. Place a prepared cabbage leaf in the centre of your palm, with the leaf base towards you. Add 1 tbsp of the filling near the leaf base. Fold the sides of the leaf over the filling then roll the leaf up, beginning at the stem end. Place the rolled leaf in the base of your casserole dish (or Dutch oven) and continue rolling the remaining leaves, packing them tightly into the dish, until the entire base is covered.
Chop any of the left-over smaller leaves and place on top of the dish. Pour the remaining tomato soup over the top then add enough boiling water to cover the cabbage rolls. Cover the dish, bring to a simmer and cook for between 120 and 150 minutes, or until tender. Serve hot with rice.
