Ingredients with Measurements:
- 1 large eggplant, peeled and diced
- 2 medium tomatoes, diced
- 1 onion, diced
- 1 garlic clove, minced
- 1/2 cup rice
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 12-15 cabbage leaves
Special equipment needed:
- Large pot
- Mixing bowl
- Sharp knife
- Cutting board
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add cabbage leaves and cook for 5 minutes. Remove from the pot and set aside to cool.
2. In a mixing bowl, combine eggplant, tomatoes, onion, garlic, rice, olive oil, tomato paste, parsley, mint, paprika, salt, and black pepper. Mix well.
3. Take a cabbage leaf and place a spoonful of the eggplant mixture in the center. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
4. Place the rolled cabbage leaves in the pot, seam side down. Add enough water to cover the rolls.
5. Bring the water to a boil, then reduce the heat to low. Cover the pot and simmer for 45-50 minutes, or until the rice is cooked and the cabbage leaves are tender.
6. Serve hot with a dollop of sour cream, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 215
Fat: 10g
Carbohydrates: 29g
Protein: 4g
Sodium: 540mg
Fiber: 6g
Substitutions for ingredients:
- You can substitute the cabbage leaves with grape leaves or collard greens.
- You can use quinoa instead of rice.
- You can use any herbs you prefer instead of parsley and mint.
Variations:
- You can add ground beef or lamb to the filling for a meatier version.
- You can add pine nuts or raisins to the filling for a sweeter flavor.
- You can add feta cheese to the filling for a tangy flavor.
Tips and tricks:
- Make sure to remove the tough stem from the cabbage leaves before rolling.
- You can use toothpicks to secure the rolls if they are not staying closed.
- You can freeze the rolls for up to 3 months.
Storage instructions:
Store the leftover rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rolls in the microwave or oven until heated through.
Presentation ideas:
Serve the rolls on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or Greek yogurt.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Greek salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the rolls are falling apart, make sure to tuck in the sides tightly.
- If the rolls are too dry, add more tomato paste or olive oil to the filling.
Food safety advice:
- Make sure to cook the rolls until the rice is fully cooked.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Sarma is a traditional dish in many Eastern European countries, including Bosnia, Croatia, and Serbia. It is typically made with cabbage leaves and a meat filling.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of tanginess from the tomatoes.
Serving suggestions:
Serve the rolls as a main dish for lunch or dinner.
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Region: Balkan