Ingredients with Measurements:
- 1 large head of cabbage
- 1 cup of rice
- 1 onion, chopped
- 2 apples, peeled and chopped
- 1/2 cup of raisins
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cinnamon
- 2 cups of vegetable broth
- 1/2 cup of tomato sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Sharp knife
- Cutting board
- Large spoon
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Remove the outer leaves of the cabbage and place the head of cabbage in the pot. Boil for 5-7 minutes or until the outer leaves are soft and pliable.
3. Remove the cabbage from the pot and let it cool. Once it is cool enough to handle, carefully remove the leaves one at a time and set them aside.
4. In a mixing bowl, combine the rice, chopped onion, chopped apples, raisins, olive oil, salt, black pepper, paprika, and cinnamon. Mix well.
5. Take one cabbage leaf and place a spoonful of the rice mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining leaves and filling.
6. Place the rolled cabbage leaves in a baking dish.
7. In a separate bowl, mix together the vegetable broth and tomato sauce. Pour the mixture over the cabbage rolls.
8. Cover the baking dish with foil and bake for 1 hour.
9. Remove the foil and bake for an additional 15-20 minutes or until the cabbage is tender and the top is golden brown.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 5g
Sodium: 500mg
Fiber: 4g
Substitutions for ingredients:
- White rice can be substituted for brown rice.
- Chicken broth can be substituted for vegetable broth.
- Dried cranberries can be substituted for raisins.
Variations:
- Ground beef or lamb can be added to the rice mixture.
- Chopped walnuts or pecans can be added to the rice mixture.
- The tomato sauce can be substituted for a can of diced tomatoes.
Tips and tricks:
- Use a sharp knife to remove the cabbage leaves to prevent tearing.
- Make sure the cabbage leaves are soft and pliable before rolling.
- If the cabbage leaves are too large, cut them in half before rolling.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of chopped parsley.
Garnishes:
Chopped parsley or a dollop of sour cream.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted carrots, roasted sweet potatoes, or a green salad.
Troubleshooting advice:
- If the cabbage leaves are tearing, try boiling them for a few more minutes.
- If the rice mixture is too dry, add a splash of vegetable broth.
Food safety advice:
Make sure the cabbage rolls reach an internal temperature of 165°F before serving.
Food history:
Sarma is a traditional dish in many Eastern European countries, including Bosnia, Croatia, and Serbia. It is typically made with ground meat and rice, but this recipe adds a sweet twist with the addition of apples and raisins.
Flavor profiles:
The sarma has a savory and slightly sweet flavor from the combination of rice, apples, and raisins.
Serving suggestions:
Serve the sarma with a side of roasted vegetables or a green salad.
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Region: Balkan