Ingredients with Measurements:
- 1 large head of cabbage
- 1 cup of rice
- 1 onion, finely chopped
- 1 cup of mushrooms, finely chopped
- 1/2 cup of walnuts, finely chopped
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil
- 1 tablespoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of water
Special equipment needed:
- Large pot for boiling cabbage
- Large skillet for cooking filling
- Large baking dish for baking sarma
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of water to a boil. Remove the outer leaves of the cabbage and place the head of cabbage in the boiling water. Boil for 5-7 minutes, or until the outer leaves are soft and pliable. Remove the cabbage from the water and let it cool.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it is translucent, about 5 minutes.
4. Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown, about 10 minutes.
5. Add the chopped walnuts, tomato paste, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes.
6. Add the uncooked rice to the skillet and stir to combine with the mushroom mixture.
7. Remove the cabbage leaves from the head of cabbage, being careful not to tear them. Lay each leaf flat on a cutting board and cut off the thick stem at the bottom of the leaf.
8. Place a spoonful of the filling mixture on the bottom of each cabbage leaf. Roll the leaf up tightly, tucking in the sides as you go.
9. Place the rolled cabbage leaves in a large baking dish, seam side down.
10. Pour 2 cups of water over the rolled cabbage leaves.
11. Cover the baking dish with foil and bake for 1 hour.
12. Remove the foil from the baking dish and bake for an additional 15-20 minutes, or until the cabbage leaves are golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 258
Fat: 11g
Carbohydrates: 35g
Protein: 6g
Sodium: 398mg
Fiber: 4g
Substitutions for ingredients:
- White rice can be substituted for brown rice.
- Chopped pecans or almonds can be substituted for walnuts.
- Chopped kale or spinach can be substituted for mushrooms.
Variations:
- Add cooked ground beef or lamb to the filling mixture for a meatier version.
- Use grape leaves instead of cabbage leaves for a different flavor.
- Add raisins or dried cranberries to the filling mixture for a touch of sweetness.
Tips and tricks:
- Be sure to remove the thick stem from the bottom of each cabbage leaf to make rolling easier.
- Use a serrated knife to cut the cabbage leaves without tearing them.
- If the cabbage leaves are too small, you can overlap two leaves to make a larger one.
Storage instructions:
Leftover sarma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat sarma, place it in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve sarma on a platter with a garnish of chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve sarma with a side of tzatziki sauce or hummus.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Couscous
Troubleshooting advice:
- If the cabbage leaves tear while rolling, use toothpicks to hold them together.
- If the filling mixture is too dry, add a splash of water or vegetable broth.
Food safety advice:
Be sure to cook the sarma to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Sarma is a traditional dish in many Eastern European and Middle Eastern countries. It is typically made with ground meat and rice, but this vegetarian version uses mushrooms and walnuts for a hearty and flavorful filling.
Flavor profiles:
Sarma with mushrooms and walnuts has a savory and nutty flavor, with a hint of sweetness from the tomato paste.
Serving suggestions:
Serve sarma as a main dish for dinner, or as an appetizer for a party.
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Region: Bulgarian