Ingredients with Measurements:
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup uncooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tomato paste
- 1/4 cup vegetable oil
- 2 cups water
- 1/2 cup sour cream
Special equipment needed:
- Large pot
- Mixing bowl
- Sharp knife
- Cutting board
- Large spoon
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bring a large pot of water to a boil. Add the head of cabbage and boil for 5-7 minutes, or until the outer leaves are soft and pliable. Remove the cabbage from the pot and let it cool.
3. In a mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well.
4. Carefully remove the outer leaves of the cabbage and set them aside. Cut out the hard core of the cabbage with a sharp knife.
5. Take a handful of the meat and rice mixture and place it in the center of a cabbage leaf. Roll the leaf around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
6. In a separate bowl, mix together the tomato paste, vegetable oil, and water.
7. Place the rolled cabbage leaves in an oven-safe dish. Pour the tomato mixture over the top of the cabbage rolls.
8. Cover the dish with foil and bake for 1 hour and 30 minutes.
9. Remove the foil and bake for an additional 30 minutes, or until the cabbage is tender and the filling is cooked through.
10. Serve the Bosnian Sarma hot, topped with sour cream.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Ground pork or lamb can be used instead of ground beef.
- Brown rice can be used instead of white rice.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped carrots and celery to the meat and rice mixture for added flavor and nutrition.
- Use grape leaves instead of cabbage leaves for a different flavor and texture.
- Add a can of diced tomatoes to the tomato mixture for a more tomatoey flavor.
Tips and tricks:
- Be careful not to overstuff the cabbage leaves, as they may burst during cooking.
- Use a toothpick to secure the cabbage rolls if they are not staying closed.
- Leftover Bosnian Sarma can be frozen for later use.
Storage instructions:
Store leftover Bosnian Sarma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Bosnian Sarma in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve Bosnian Sarma on a platter with a dollop of sour cream on top.
Garnishes:
Garnish Bosnian Sarma with chopped fresh parsley or cilantro.
Pairings:
Serve Bosnian Sarma with a side of mashed potatoes or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Greek salad
- Tzatziki sauce
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, try boiling them for a few more minutes.
- If the filling is too dry, add a little more water to the tomato mixture before pouring it over the cabbage rolls.
Food safety advice:
- Make sure the filling is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bosnian Sarma is a traditional dish in Bosnia and Herzegovina, made with cabbage leaves stuffed with a mixture of ground meat and rice. It is a popular dish for special occasions and family gatherings.
Flavor profiles:
Bosnian Sarma is a savory and hearty dish, with flavors of beef, rice, and tomato. The sour cream adds a tangy and creamy element to the dish.
Serving suggestions:
Serve Bosnian Sarma as a main dish for lunch or dinner. It pairs well with a side of mashed potatoes or crusty bread.
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Region: Bosnian