Sarma (Cabbage Rolls), Slovenian recipe

Core the cabbage and remove the core.

Bring a big pot of water to boil, then turn it off and place the cabbage in it for 15 to 20 minutes.

Chop up the onion and garlic.

In a pan over medium heat, add 1 tablespoon of olive oil and the chopped onion, sauté for about a minute.

Add the garlic and sauté for another minute until it gets a little color.

Toast the rice in the pan while mixing to prevent burning for about a minute.

Add the toasted rice to a bowl.

Chop about 1 tablespoon of parsley leaves and add it to the bowl.

Add 1 egg, 1 teaspoon of salt, 1 teaspoon of paprika, and the meat to the bowl.

Add 4 tablespoons of tomato sauce and pepper to taste, then mix everything well.

Remove the cabbage from the hot water and drain it, ensuring there's no water left.

Peel off the cabbage leaves one at a time, trimming the thick part to make rolling easier.

Take about one heaping tablespoon of filling and place it in the middle of a cabbage leaf, then fold the sides and roll it up.

Spread 3 tablespoons of tomato sauce evenly on the bottom of a baking dish and layer the cabbage rolls seam side down.

Add half a jar of sauerkraut on top of the rolls.

Pour the leftover tomato sauce over the rolls and add 1.5 cups of water gently.

Cover with cabbage leaves and then with foil.

Preheat the oven to 350°F and bake for 2 hours.

Remove the foil and outer leaves before serving.

Equipment Needed

Dietary

Allergens