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Balkan Sarma | Tender Cabbage Rolls with Pork
(0)
110 min
Masterpiece
Knuspr-Küche
Traditionelle Balkan Sarma: Saftiges Schweinehackfleisch und Reis, schonend eingerollt in zarte Kohlblätter und langsam in einer herzhaften Paprika-Tomaten-Sauce geschmort. Ein wärmender Schmortopf-Klassiker voller Geschmack.
Ingredients
Preparation method
Preparation
Cut out the core of the white cabbage in a wedge shape. Blanch the head of cabbage in a large pot of boiling salted water for about 5–8 minutes, until the outer large leaves (about 8–10 pieces) can be removed easily and undamaged. Remove the leaves, plunge them into cold water, and trim the thick central ribs flat.
Peel and finely dice the onions and garlic cloves. Rinse the long-grain rice under cold water in a fine sieve and drain well.
Filling & rolling
In a bowl, thoroughly knead the minced pork with the drained rice, half of the diced onions, 1 tbsp tomato paste, 1 tsp sweet paprika, 1 tsp salt, and 1 pinch of black pepper.
Chef's tip
Sarma tastes even better reheated the next day, as the spices and meat juices thoroughly infuse the cabbage leaves.
For an even more intense smoky flavor, you can cook a small piece of smoked bacon nestled between the cabbage rolls.
110 min
Masterpiece
