About this Dish
Vine or cabbage leaves stuffed with spiced minced meat and rice.
History & Origin
A Balkan-wide dish claimed by many nations, Bulgarian sarmi are typically simmered in a smoky, paprika-tinted broth and served with yogurt in winter.
IngredientsServes 3
🥬Sauerkraut (pickled cabbage) leaves or vine leaves, 20-25 large leaves
🥩Minced pork (or pork and beef mix), 500g
🍚White rice, 100g uncooked
🧅Yellow onion, 1 large finely diced
🫒Sunflower oil, 3 tablespoons
🌶️Sweet paprika, 2 teaspoons
🌿Fresh dill or dried dill, 2 tablespoons chopped
🧂Salt and black pepper, to taste
🍅Tomato paste, 2 tablespoons
💧Warm water or pork stock, 400ml
Method
1
Heat the sunflower oil in a pan over medium heat and sauté the diced onion until soft and translucent, about 5 minutes. Add the sweet paprika and stir for 30 seconds, then remove from heat and allow to cool slightly.2
In a large bowl, combine the minced meat, uncooked rice, sautéed onion mixture, dill, salt, and black pepper. Mix well with your hands until everything is evenly combined.3
If using sauerkraut leaves, separate them carefully and trim any very thick stems. Place a heaped tablespoon of filling near the base of each leaf, fold in the sides, and roll tightly into a small parcel, like a little finger.4
Line the bottom of a heavy pot with any torn or leftover cabbage leaves to prevent sticking and burning. Arrange the sarmi seam-side down in tight layers in the pot.5
Mix the tomato paste with the warm water or stock and pour it over the sarmi — the liquid should just reach the top layer. Place a heavy plate on top of the rolls to keep them compact during cooking.6
Bring to a gentle boil, then reduce the heat to low, cover the pot, and cook for about 1 to 1.5 hours until the rice is fully cooked and the rolls are tender. Check occasionally and add a splash more water if the pot looks dry.7
Serve hot, topped with a generous dollop of Bulgarian soured cream (kiselo mlyako) or plain yogurt, with crusty bread on the side.User Reviews
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