Sarmi Recipe

Heat up your stovetop pan with 2/3 of the oil and a little water on medium heat. Sauté the finely chopped onion in oil for about 3-4 minutes until fragrant.

Add the minced meat to the stovetop pan, breaking it up with a kitchen turner as it cooks. Continue to cook for about 5-7 minutes, stirring occasionally, until the meat changes color.

Add the paprika, ground black pepper, and dried savory and mix. Continue to cook for about 2-3 minutes, stirring occasionally.

Then add the washed and drained rice and mix again. Continue to cook for another 5 minutes, stirring occasionally.

Add half the amount of water, mix, cook on the stove and stir regularly. After the water is absorbed by the rice, the rice should have started to soften, take it off the stove.

Leave the Sarmi filling aside to cool. Carefully separate the cabbage into leaves. Set aside any of the smaller leaves and those that have torn during separation.

Cover the bottom of the baking dish with a little olive oil and half of the remaining water. Arrange a few leaves of the cabbage to cover the bottom.

Take one cabbage leaf and spread it out on a clean work surface with the wider side facing you.

In the middle of the wide part of the leaf, place a tablespoon of the filling. Then, lift the edge of the leaf closest to you and roll/fold it. Fold first the right side, then the left side inwards, and fold again.

Repeat these steps with the other leaves, spreading the filling evenly. Arrange the shaped Sarmi in the baking dish. First, cover the bottom, then place a second or third layer on top of the initial layer.

Arrange a few cabbage leaves on top. Pour the remaining olive oil and water over them. Cover with the lid, and they are ready to bake.

Do not preheat the oven to prevent the ceramic pot from bursting from the hot temperature. Place the ceramic pot in the oven, then set it to 356 degrees F. Bake covered for 2 hours. Uncover, remove cabbage leaves, and bake 10-15 minutes more until Sarmi are browned.

Let the stuffed cabbages cool for about 10 minutes.

Your sarmis are ready!

Equipment Needed

Dietary

Allergens