Stuffed Turkish Cabbage Rolls Recipe (Sarma)
The Turkish cabbage roll, or Sarma, is a savory dish filled with a delicious blend of meats and spices wrapped in cabbage leaves. It’s a traditional Turkish and Balkan meal that promises a hearty and satisfying experience.
Why Will You Love this Recipe?
- Rich and Flavorful: The combination of beef with spices creates a deep, rich flavor that’s hard to resist.
- Perfect for Gatherings: This dish is great for sharing, making it perfect for family dinners or social gatherings.
- A Comforting Meal: There’s something incredibly comforting about a warm, hearty roll filled with tasty ingredients.
First, prepare the ingredients.
Then, roll the cabbage rolls.
And here’s how to arrange Turkish cabbage rolls in a pot:
Recipe Variations
- Vegetarian Option: Replace the meat with a mix of mushrooms, lentils, and rice for a vegetarian version that’s just as tasty.
- Spice Level: Adjust the amount of hot paprika to control the heat level according to your taste.
- Different Meats: Try using lamb or chicken for a different flavor profile.
Tools You’ll Need
- Large Pot: For cooking the cabbage rolls.
- Sharp Knife: For finely chopping ingredients and preparing the cabbage leaves.
- Skillet: For sautéing the onion and garlic.
FAQ
Can I Freeze It?
Yes, you can freeze cabbage rolls either before or after cooking. They reheat well and make a great make-ahead meal.
How to Store It?
Store cooked cabbage rolls in the refrigerator in an airtight container for up to 3 days.
How Long It Lasts?
When stored properly, cooked cabbage rolls will last in the refrigerator for up to 3 days.
What to Serve With It?
Serve these rolls with a side of sour cream or a light salad to complement the rich flavors.
Is It Suitable for Every Diet?
While not suitable for vegetarian or vegan diets as is, substitutions can be made to cater to these dietary restrictions.
Other Recipes You’ll Love
- European Cabbage and Sausage Soup
- Delightful Sweet and Sour Cabbage
- Haluski (Polish Cabbage and Noodles Recipe)
- Cabbage and Ground Beef Patties
- Easy Greek Walnut Baklava
- Cucumber Salad with Radish
Turkish Cabbage Rolls (Sarma) Recipe
Turkish Cabbage Rolls are a delightful and filling dish that brings the flavors of the Balkans right into your kitchen. Whether you’re looking for a new family favorite or just want to try something different, these rolls are sure to satisfy. Give them a try and see just how much everyone loves them!
Equipment
Ingredients
For the rolls:
- ½ tablespoon of lard
- 2 onions finely chopped
- 2 cloves garlic minced
- 35 ounces of ground beef
- 1 egg
- 1 tablespoon of Vegeta seasoning
- 1 teaspoon salt
- 1 tablespoon sweet paprika
- ½ teaspoon hot paprika
- ¾ teaspoon black pepper
- 7 ounces of rice
- 1 head of sour cabbage
For the sauce:
- 2.2 pounds of shredded cabbage
- 4 bay leaves
- 5.3 ounces of dried meat e.g., beef bacon
- 2 beef sausages
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 teaspoons sweet paprika
Instructions
- Start by chopping the onion and garlic, then sauté them in lard. Allow them to cool as they will be added to the meat and rice mixture.
- Wash the cut greens. Separate and wash the sour cabbage leaves. Thin out the thick vein in the center of each leaf as shown in the picture.
- When the greens are ready, continue with the filling. Add all the remaining filling ingredients (including the cooled onion and garlic) to the meat and mix well with your hands.
- Begin rolling the Sarma. Place about two tablespoons of the mixture at the bottom, on the wide part of the leaf. Fold over one side, roll, and tuck the other side in towards the middle with your finger. See images for guidance.
- Repeat until all the meat is used.
- For layering in the pot, cover the bottom with half of the shredded cabbage. Sprinkle half of the diced dried meat and place two bay leaves on this base.
- Arrange the rolls vertically on this base. Top with the remaining diced meat, whole sausages, and the last two bay leaves.
- Cover everything with the remaining shredded cabbage, season with the listed spices, and cover with water.
- Once the water boils, cook on low heat for about 1 hour and 45 minutes.
- If you prefer a thicker Sarma, you can thicken it with a roux. Prepare this by heating 3 tablespoons of oil, add 2 tablespoons of flour, and fry until colored. Pour a glass of liquid from the Sarma and stir with a whisk. Transfer this mixture to the pot about half an hour before the end of cooking. And that’s it. Enjoy your meal!
Notes
I made 18 rolls, but the number may vary depending on the size of the cabbage head.
