Lean Sarma Cabbage Rolls
HB-1339 · Hand-built original · Montenegrin
Montenegrin Sarma - cabbage rolls with lean meat and brown rice. Winter festive dish from Ottoman times, fiber-filled for balanced meals.
MontenegrinMontenegrin1 hr 15 minServes 6209 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Servings:6quantities adjust to match
Ingredients
- 12 large cabbage leaves, from about 1 head of cabbage
- (1/2 lb) lean ground pork
- 1/2 cup cooked brown rice
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 tsp paprika, plus extra for the sauce
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1 cup low-sodium tomato sauce
- 1 cup water or light stock
Method
- Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 to 3 minutes until pliable, then drain and cool. Shave down any thick central ribs so the leaves roll easily.
- Mix the pork with the cooked rice, onion, garlic, paprika, half the salt, and the pepper until well combined.
- Place about 2 tbsp filling at the base of each leaf, fold in the sides, and roll up tightly.
- Arrange the rolls seam-side down in a heavy pot in a snug single or double layer.
- Mix the tomato sauce with the water or stock, the remaining salt, and a pinch of extra paprika, and pour it over the rolls; it should come about halfway up them. Set a heatproof plate on top to keep them in place.
- Bring to a gentle simmer, cover, and cook on low heat for 40 to 45 minutes, until the pork is cooked through and the cabbage is tender.
- Rest for 5 minutes and serve the rolls hot with the tomato sauce spooned over.
Prep: 30 min · Cook: 45 min · Total: 75 min
Nutrition (per serving, where published)
209 kcalCalories
19.4 gProtein
16.9 gCarbs
7.2 gFat
2 gSaturates
1.5 gFibre
1.1 gSugars
1920 mgSodium
40 mgCholesterol
390 mgPotassium
34 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data