Traditional Balkan Stuffed Cabbage Rolls | Sarma

Finely chop the onions and slice the bacon into tiny pieces.

Heat oil in a pan and cook the bacon and onions until the onions turn translucent.

In a large bowl, combine ground meat, cooked onions, bacon, rice, garlic, paprika, salt, pepper, and Vegeta, mixing thoroughly.

Separate the pickled cabbage leaves and trim the thick spine to make them easier to roll.

Chop extra cabbage to layer at the bottom of the pot to prevent sticking and enhance flavor.

Roll the cabbage leaves with filling, tucking in the sides tightly.

Layer the rolls snugly in a large pot, stacking them as you go.

Cover the rolls with leftover cabbage leaves, pour in enough water to cover everything, and add bay leaves and extra bacon.

Place a heat-resistant lid upside down over the rolls to weigh them down.

Bring the pot to a boil, then reduce heat and let it simmer gently for about 2 and 1/2 hours.

In a pan, heat lard, stir in flour, and add paprika until it reaches the perfect consistency.

Remove the lid and loose cabbage from the top, then pour the roux over the cabbage rolls and let it cook for another 2 to 3 minutes.

Equipment Needed

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