RCI-VG.005.0174.001
Posna Sarma
Posna Sarma Serbian sarma is similar to Greek dolmas, though it's made with cabbage instead of grape leaves. The usual sarma is made with ground pork and chuck, resulting in a rather disgusting combination of meat, oil and cabbage.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- onions4 or 5 unitdiced
- 2 or 3 stalks
- ⅓ cup
- green pepper1 unitdiced
- rice½ cupcooked
- 1 cup
- x 16 oz can whole tomatoes1 unit
- 1 unit
Method
1
Bring a large pot of salted water to a boil and carefully place the whole cabbage into the water.
2
Blanch the cabbage for 10-12 minutes until the leaves soften and separate easily, then remove from water and set aside to cool.
11 minutes
3
Gently peel away the softened cabbage leaves and set aside, then finely chop the remaining core into small pieces.
4
Heat the oil in a large pan over medium heat and add the diced onions, diced green pepper, and chopped celery stalks.
1 minutes
5
Sauté the vegetables until softened and translucent, approximately 5-7 minutes, stirring occasionally.
6 minutes
6
Add the chopped cabbage core, cooked rice, ground walnuts, and whole tomatoes with their liquid to the pan, breaking up the tomatoes as they cook.
7
Stir well to combine all ingredients and season with salt to taste, then simmer for 10-15 minutes until the mixture is thickened.
12 minutes
8
Place a cabbage leaf on a flat surface and spoon 3-4 tablespoons of the filling onto the center, then fold in the sides and roll tightly from bottom to top.
9
Arrange the rolled sarma seam-side down in a baking dish, packing them closely together in a single layer.
10
Pour any remaining sauce from the pan over the rolls, then cover the dish tightly with foil.
11
Bake at 350°F (175°C) for 25-30 minutes until the sarma are heated through and the flavors have melded together.
28 minutes