Cabbage leaves
are a great alternative to pastry and can be bought in jars, ready to go.
Filled with pork, beef and vegetables, the sarma can be rolled just like a
dolmade. While made all year round by some willing cooks, this Serbian dish is
traditionally served at special occasions like Slava.
Makes: 16
Preparation: 30min
Cooking: 2hr
Skill level: Mid
Ingredients
·
1.4 kg cabbage leaves (see Note), drained,
rinsed
·
60 ml (¼ cup) vegetable oil
·
2 onions, finely chopped
·
½ red capsicum, grated
·
½ carrot, grated
·
1 celery stalk, grated
·
½ cup finely chopped flat-leaf parsley
·
1 garlic clove, crushed
·
1.5 kg minced pork
·
350 g minced beef
·
2 tsp powdered vegetable stock
·
1 tbsp Hungarian sweet paprika (see Note)
·
400 g speck (see Note), half finely chopped with
rind removed, half roughly chopped with rind
·
⅓ cup (60 g) long-grain rice
·
400 g smoked pork ribs (see Note), cut into 3 cm
pieces
·
90 g (⅓ cup) tomato paste
Instructions
Soak cabbage
leaves in water until needed.
Heat oil in a
large pan over medium–high heat. Cook onions, stirring, for 5 minutes or until
golden. Add vegetables and cook for 2 minutes, then stir in parsley and garlic.
Increase heat to high and add mince, stock and paprika. Stir for 3 minutes,
breaking up mince with a wooden spoon until almost cooked. Stir in finely
chopped speck and rice. Remove from heat and season with pepper.
Drain cabbage
leaves. Reserve 16 of the largest leaves and cut out thick central stems. Set
remaining leaves aside. Place 1 large leaf on a board and place ⅔ cup
mince mixture at one end. Roll tightly to enclose filling, tucking in sides of
leaf as you go. Place, seam-side down, on a plate. Repeat with remaining large
leaves and mince mixture to make 16 cabbage rolls.
Place half the
remaining leaves in a large, stainless-steel steamer set in a saucepan and top
with cabbage rolls, seam-side down. Add ribs and remaining speck. Dissolve
tomato paste in 2 litre hot water and pour gently over rolls. Cover with
remaining leaves and weigh down with a large plate. Bring to the boil, reduce
heat to low–medium and simmer, covered, for 1½ hours for flavours to develop.
Carefully remove
the plate and discard loose cabbage leaves. Serve cabbage rolls with smoked
pork ribs, speck and pan juices.
Cook's notes
Oven temperatures
are for conventional; if using fan-forced (convection), reduce the temperature
by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1
tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless
specified) and cups are lightly packed. | All vegetables are medium size and
peeled, unless specified. | All eggs are 55-60 g, unless specified.
Notes
• Cabbage
leaves are sold in vacuum-packed bags or large jars at selected delis.
• Hungarian
paprika and smoked ribs are from selected delis and continental food shops.
• Speck is
German-style smoked bacon from selected delis and butchers.
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