Ingredients with Measurements:
- 1 head of cabbage
- 1 pound ground pork
- 1 cup cooked rice
- 1 cup sauerkraut
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato paste
- 1/4 cup water
- 2 tablespoons vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Sharp knife
- Cutting board
- Toothpicks or kitchen twine
- Baking dish
Step-by-step instructions:
a. Preheat the oven to 375°F (190°C).
b. Bring a large pot of salted water to a boil.
c. Remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes until they are pliable. Remove and set aside.
d. Cut out the core of the cabbage and separate the leaves.
e. In a mixing bowl, combine the ground pork, cooked rice, sauerkraut, onion, garlic, paprika, salt, and black pepper. Mix well.
f. Place a spoonful of the pork mixture on each cabbage leaf and roll it up tightly, tucking in the sides as you go. Secure each roll with a toothpick or kitchen twine.
g. In a separate bowl, mix together the tomato paste and water.
h. Heat the vegetable oil in a large pot over medium heat. Add the tomato paste mixture and stir well.
i. Place the cabbage rolls in the pot, seam side down, and pour the remaining tomato sauce over them.
j. Cover the pot and simmer for 30-40 minutes until the cabbage is tender and the pork is cooked through.
k. Transfer the cabbage rolls to a baking dish and bake in the preheated oven for 10-15 minutes until lightly browned on top.
l. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
5. Temperature:
Oven temperature: 375°F (190°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork.
- Brown rice or quinoa can be used instead of white rice.
- Fresh cabbage leaves can be used instead of sauerkraut.
Variations:
- Add chopped mushrooms or bell peppers to the pork mixture for extra flavor.
- Use a different type of meat, such as lamb or chicken.
- Add a dollop of sour cream on top of each cabbage roll before serving.
Tips and tricks:
- Make sure to blanch the cabbage leaves before rolling them to make them pliable.
- Use toothpicks or kitchen twine to secure the cabbage rolls so they don't come apart during cooking.
- If the tomato sauce is too thick, add more water to thin it out.
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 in a preheated 350°F (175°C) oven for 15-20 minutes until heated through.
Presentation ideas:
Arrange the cabbage rolls on a platter and garnish with chopped parsley or dill.
Garnishes:
Chopped parsley or dill.
Pairings:
Serve with a side of mashed potatoes or crusty bread.
Suggested side dishes:
Mashed potatoes, crusty bread, roasted vegetables.
Troubleshooting advice:
If the cabbage rolls are falling apart during cooking, make sure to secure them tightly with toothpicks or kitchen twine.
Food safety advice:
Make sure to cook the pork mixture to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Sarma is a traditional dish in many Eastern European countries, including Serbia, Bosnia, and Croatia. It is typically made with ground meat, rice, and spices wrapped in cabbage or grape leaves.
Flavor profiles:
This dish is savory and slightly tangy from the sauerkraut. The paprika adds a smoky, slightly sweet flavor.
Serving suggestions:
Serve the cabbage rolls hot with a dollop of sour cream on top.
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Region: Balkan