Step by Step Cabbage Rolls (Sarma)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

tomato paste

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide nutrients, while canned options are often cheaper.

Boil a whole head of cabbage for about 15 minutes if using fresh cabbage.

Cut the core out of the cabbage head with a knife.

Gently take off leaves one by one, being careful not to rip them.

Cut off the hard tail ends of each leaf.

In a bowl, mix together ground beef, uncooked rice, minced onion, minced garlic, salt, black pepper, red paprika, olive oil, and warm water.

Set up a clean area to start rolling the cabbage rolls.

Place a spoonful of the meat mixture on the cut side of a cabbage leaf, leaving at least one inch on each side.

Roll the cabbage leaf tightly, tucking in the sides as you roll.

Layer the cabbage rolls in a deep pot and fill with water until it is about two inches above the top layer of rolls.

Put the pot on high heat until it comes to a boil, then reduce to medium-low for a simmer.

Cook for at least two and a half hours, checking for doneness by cutting a piece of cabbage.

Mix together flour, red paprika, and cold water in a bowl to create a thickening agent.

Add the thickening agent to the pot and let it boil for one more minute.

Cooking Techniques

Equipment Needed

Spice Level: