Sarmi Recipe (Bulgarian Stuffed Cabbage Leaves)
Sarmi is a traditional Bulgarian dish loved by everyone in the family, and it is one of the main treats on a festive Bulgarian table! Learn an easy homemade recipe for it today!
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Servings: 10 servings
Calories: 345kcal
Equipment
- Clay pot with lid or ceramic casserole with lid
- Stovetop pan – large size
- Kitchen turner
- Cutting Board
- Spoon
Ingredients
- 1.1 pounds minced meat
- 0.5 pounds white rice
- 1 medium-sized fermented cabbage
- 1 onion
- 5 fluid ounces of olive oil
- 0.5 teaspoon dried savory
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 0.8 quarts of water
Instructions
- Heat up your stovetop pan with 2/3 of the oil and a little water on medium heat. Sauté the finely chopped onion in oil for about 3-4 minutes until fragrant.
- Add the minced meat to the stovetop pan, breaking it up with a kitchen turner as it cooks. Continue to cook for about 5-7 minutes, stirring occasionally, until the meat changes color.
- Add the paprika, ground black pepper, and dried savory and mix. Continue to cook for about 2-3 minutes, stirring occasionally.
- Then add the washed and drained rice and mix again. Continue to cook for another 5 minutes, stirring occasionally.
- Add half the amount of water, mix, cook on the stove and stir regularly. After the water is absorbed by the rice, the rice should have started to soften, take it off the stove.
- Leave the Sarmi filling aside to cool. Carefully separate the cabbage into leaves. Set aside any of the smaller leaves and those that have torn during separation.
- Cover the bottom of the baking dish with a little olive oil and half of the remaining water. Arrange a few leaves of the cabbage to cover the bottom.
- Take one cabbage leaf and spread it out on a clean work surface with the wider side facing you.
- In the middle of the wide part of the leaf, place a tablespoon of the filling. Then, lift the edge of the leaf closest to you and roll/fold it. Fold first the right side, then the left side inwards, and fold again.
- Repeat these steps with the other leaves, spreading the filling evenly. Arrange the shaped Sarmi in the baking dish. First, cover the bottom, then place a second or third layer on top of the initial layer.
- Arrange a few cabbage leaves on top. Pour the remaining olive oil and water over them. Cover with the lid, and they are ready to bake.
- Do not preheat the oven to prevent the ceramic pot from bursting from the hot temperature. Place the ceramic pot in the oven, then set it to 356 degrees F. Bake covered for 2 hours. Uncover, remove cabbage leaves, and bake 10-15 minutes more until Sarmi are browned.
- Let the stuffed cabbages cool for about 10 minutes.
- Your sarmis are ready!
Video
Notes
- The cooking time above is based on 8 to 10 servings of sarmi.
- Opt for a fresh, large head of cabbage with tender leaves that are easy to roll. Savoy cabbage is a great choice.
- Trim the tough stem or central vein from each cabbage leaf before stuffing to make them more pliable and easier to roll.
- Be mindful not to overstuff the cabbage leaves, as the filling (especially rice) may expand during cooking, causing the rolls to break apart.
- Ensure that the sarmis are rolled tightly and uniformly to help them cook evenly and prevent the filling from falling out.
- When placing the sarmi in the baking dish, position them seam-side down to keep them from unraveling during cooking.
- If using fermented cabbage, be cautious with the amount of salt added, as the cabbage may already be salty. Taste and adjust accordingly.
- Cook the sarmi at low to moderate heat to ensure they cook evenly and the flavors meld together.
Nutrition
Calories: 345kcal | Carbohydrates: 19g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 39mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg