Traditional Balkan Sarma: Slow-Cooked Sour Cabbage Rolls with Savory Minced Meat Filling

Carefully remove the individual leaves from the sour cabbage head. If the leaves are very thick, you can gently trim the tough central vein to make them more pliable for rolling. If the cabbage is too salty, rinse the leaves under cold water and let them drain.

Finely dice the onions, mince the garlic cloves, shred the carrots, cut the fresh tomatoes into small cubes, and dice the red pepper into small cubes. Finely chop the parsley and dill.

In a large bowl, combine everything and 6 tablespoons of rice.

Season the mixture generously with 2 teaspoons of salt, 1 teaspoon of black pepper, 1 tablespoon of sweet red pepper powder, and 0.5 teaspoon of turmeric powder. Mix everything thoroughly with your hands until all ingredients are well combined.

Take one cabbage leaf and place a small amount (about 1-2 tablespoons) of the meat filling near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to form a compact roll.

Repeat this process with all the remaining cabbage leaves and filling until all the sarma rolls are prepared.

Arrange the sarma rolls tightly in a large pot, making sure there are no large gaps between them. This helps them cook evenly and prevents them from unraveling.

If you have any extra cabbage leaves, you can place them on top of the arranged sarma rolls. This adds extra flavor and helps protect the top layer of sarma during cooking.

Place a heatproof plate directly on top of the sarma rolls. This helps to weigh them down and ensures they remain submerged in the liquid during cooking, preventing them from floating and coming apart.

Pour enough water over the sarma rolls to completely cover them and the plate. You might need slightly more or less than 1 liter, depending on your pot size.

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for at least 1 h 30 min.

The sarma is ready when the cabbage leaves are very soft to the bite and the cooking liquid has transformed into a rich, flavorful sauce, having absorbed all the wonderful flavors from the sarma.

Carefully remove the plate and any top cabbage leaves before serving. Serve the sarma hot, usually with a dollop of sour cream or plain yogurt, and often alongside a slice of crusty bread.