Stuffed Cabbage Rolls (Sarma)
Stuffed Cabbage Rolls (Sarma)
Ingredients
For the Cabbage
- 1 large green cabbage, about 3 to 4 pounds
- 1 tablespoon salt
For the Filling
- 1 pound ground beef, 80/20 lean
- 2 onions, finely chopped
- 1/2 cup uncooked short-grain rice, rinsed
- 2 tablespoons tomato paste
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried mint
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup water
For the Sauce
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 1 can canned crushed tomatoes, 15 ounce
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated sugar
For Serving
- 1 cup plain yogurt, or sour cream
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the cabbage leaves: Carefully remove the core from the cabbage head. Bring a large pot of salted water to a boil. Submerge the cabbage head in the boiling water and cook for 5 to 10 minutes, or until the outer leaves soften and can be easily peeled off. As leaves soften, carefully peel them off one by one using tongs. Trim any thick veins from the center of each leaf to make them pliable for rolling. Repeat until you have enough leaves (about 12-16 large leaves).
⏱️ 20 min
- 2
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 3
Prepare the filling: In a large bowl, combine the ground beef, chopped onions, rinsed short-grain rice, 2 tablespoons of tomato paste, 1/4 cup fresh parsley, dried mint, paprika, 1/2 teaspoon black pepper, 1 teaspoon salt, and 1/4 cup water. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 10 min
- 4
Form the cabbage rolls: Lay a softened cabbage leaf flat. Place about 2 to 3 tablespoons of the meat filling near the stem end of the leaf. Fold the bottom edge of the leaf over the filling, then fold in the sides, and finally roll tightly from the bottom up to create a compact parcel. Repeat with the remaining cabbage leaves and filling. If you have any small or torn cabbage pieces, you can line the bottom of your baking dish with them to prevent rolls from sticking.
⏱️ 20 min
- 5
Arrange the rolls: Neatly arrange the stuffed cabbage rolls in a single layer in a large oven-safe baking dish or Dutch oven.
⏱️ 5 min
- 6
Prepare the sauce: In a medium saucepan, heat the olive oil over medium heat. Add 1/4 cup tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Stir in the crushed tomatoes, beef broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and granulated sugar. Bring the sauce to a gentle simmer, then remove from heat.
⏱️ 10 min
- 7
Pour the sauce evenly over the arranged cabbage rolls in the baking dish. Ensure the rolls are mostly submerged in the sauce. If needed, add a little more hot water or broth to cover them.
⏱️ 2 min
- 8
Bake the rolls: Cover the baking dish tightly with parchment paper, then aluminum foil (or a lid if using a Dutch oven). Bake in the preheated oven for 1 hour. After 1 hour, remove the foil and parchment paper and continue to bake for another 30 minutes, or until the cabbage is very tender and the filling is cooked through. The sauce should be bubbly and slightly reduced.
⏱️ 90 min•🌡️ 375
- 9
Rest and serve: Once cooked, remove the dish from the oven and let the cabbage rolls rest for 10 to 15 minutes before serving. Serve hot, with a dollop of plain yogurt or sour cream on top, and garnish with fresh chopped parsley.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Cabbage Rolls (Sarma)
Ingredients
For the Cabbage
- 1 large green cabbage, about 3 to 4 pounds
- 1 tablespoon salt
For the Filling
- 1 pound ground beef, 80/20 lean
- 2 onions, finely chopped
- 1/2 cup uncooked short-grain rice, rinsed
- 2 tablespoons tomato paste
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried mint
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup water
For the Sauce
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 1 can canned crushed tomatoes, 15 ounce
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated sugar
For Serving
- 1 cup plain yogurt, or sour cream
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the cabbage leaves: Carefully remove the core from the cabbage head. Bring a large pot of salted water to a boil. Submerge the cabbage head in the boiling water and cook for 5 to 10 minutes, or until the outer leaves soften and can be easily peeled off. As leaves soften, carefully peel them off one by one using tongs. Trim any thick veins from the center of each leaf to make them pliable for rolling. Repeat until you have enough leaves (about 12-16 large leaves).
⏱️ 20 min - 2
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 3
Prepare the filling: In a large bowl, combine the ground beef, chopped onions, rinsed short-grain rice, 2 tablespoons of tomato paste, 1/4 cup fresh parsley, dried mint, paprika, 1/2 teaspoon black pepper, 1 teaspoon salt, and 1/4 cup water. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 10 min - 4
Form the cabbage rolls: Lay a softened cabbage leaf flat. Place about 2 to 3 tablespoons of the meat filling near the stem end of the leaf. Fold the bottom edge of the leaf over the filling, then fold in the sides, and finally roll tightly from the bottom up to create a compact parcel. Repeat with the remaining cabbage leaves and filling. If you have any small or torn cabbage pieces, you can line the bottom of your baking dish with them to prevent rolls from sticking.
⏱️ 20 min - 5
Arrange the rolls: Neatly arrange the stuffed cabbage rolls in a single layer in a large oven-safe baking dish or Dutch oven.
⏱️ 5 min - 6
Prepare the sauce: In a medium saucepan, heat the olive oil over medium heat. Add 1/4 cup tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Stir in the crushed tomatoes, beef broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and granulated sugar. Bring the sauce to a gentle simmer, then remove from heat.
⏱️ 10 min - 7
Pour the sauce evenly over the arranged cabbage rolls in the baking dish. Ensure the rolls are mostly submerged in the sauce. If needed, add a little more hot water or broth to cover them.
⏱️ 2 min - 8
Bake the rolls: Cover the baking dish tightly with parchment paper, then aluminum foil (or a lid if using a Dutch oven). Bake in the preheated oven for 1 hour. After 1 hour, remove the foil and parchment paper and continue to bake for another 30 minutes, or until the cabbage is very tender and the filling is cooked through. The sauce should be bubbly and slightly reduced.
⏱️ 90 min•🌡️ 375 - 9
Rest and serve: Once cooked, remove the dish from the oven and let the cabbage rolls rest for 10 to 15 minutes before serving. Serve hot, with a dollop of plain yogurt or sour cream on top, and garnish with fresh chopped parsley.
⏱️ 15 min