Ingredients with Measurements:
- 1 large head of cabbage
- 1 pound ground beef
- 1 pound bacon, diced
- 1 medium onion, chopped
- 1 cup uncooked rice
- 2 cups water
- 2 medium potatoes, peeled and diced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Sharp knife
- Cutting board
- Large bowl
- Toothpicks or kitchen twine
Step-by-step instructions:
1. Remove the core of the cabbage and place it in a large pot of boiling water. Cook for 10-15 minutes or until the leaves are soft and pliable. Remove from the pot and let cool.
2. In a large bowl, mix together the ground beef, bacon, onion, rice, water, potatoes, paprika, salt, and pepper.
3. Take a cabbage leaf and place a spoonful of the meat mixture in the center. Roll the leaf tightly around the filling, tucking in the sides as you go. Secure the roll with a toothpick or kitchen twine. Repeat with the remaining cabbage leaves and filling.
4. Heat the olive oil in a large pot over medium heat. Add the cabbage rolls and cook for 5-7 minutes or until lightly browned on all sides.
5. Add enough water to the pot to cover the cabbage rolls. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours or until the cabbage is tender and the filling is cooked through.
6. Remove the toothpicks or twine from the cabbage rolls before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for the ground beef
- Smoked sausage can be substituted for the bacon
- Brown rice can be substituted for white rice
Variations:
- Add chopped carrots or bell peppers to the filling
- Use sauerkraut instead of fresh cabbage leaves
- Top with a dollop of sour cream before serving
Tips and tricks:
- Use a sharp knife to remove the core of the cabbage
- Don't overfill the cabbage leaves or they may burst during cooking
- If the cabbage rolls are too loose, use toothpicks or kitchen twine to secure them
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
Serve with a side of mashed potatoes or crusty bread.
Suggested side dishes:
Mashed potatoes, crusty bread, or a simple green salad.
Troubleshooting advice:
If the cabbage rolls are too dry, add more water to the pot during cooking.
Food safety advice:
Make sure the filling is cooked to an internal temperature of 165°F to ensure food safety.
Food history:
Sarma is a traditional dish in many Eastern European countries, including Serbia, Croatia, and Bosnia. It is typically made with ground meat and rice wrapped in cabbage leaves.
Flavor profiles:
Savory, smoky, and slightly sweet.
Serving suggestions:
Serve hot with a side of mashed potatoes or crusty bread.
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Region: Balkan