Sarmi with Sauerkraut
Winter sarmi — soured cabbage leaves wrapped around pork and rice, packed tight in a pot and simmered slowly until they collapse at a fork.
Ingredients
Ingredients
- 20 pieces whole soured cabbage leaves
- 500 g minced pork
- 150 g long-grain rice
- 2 pieces onions, finely diced
- 1 tbsp paprika
- 1 tsp savory (chubritsa)
- 1 tsp black pepper
- 4 tbsp sunflower oil
- 300 ml sauerkraut juice
- water, to top up
Nutrition (estimated)
high confidenceRecipe total: 3000 kcal · P 177.8g · C 288.6g · F 135.6g
Estimated from 9 of 10 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Rinse the cabbage leaves and cut out the thick central rib from each.
- 2Soften the onion in the oil, then mix it with the raw mince, rice, paprika, savory and pepper.
- 3Place a spoonful of filling at the base of each leaf, fold in the sides and roll up tightly.
- 4Line the bottom of a heavy pot with a few torn leaves, then pack the rolls in seam-side down, in tight layers.
- 5Pour over the sauerkraut juice topped up with water to just cover, and weigh the rolls down with a heatproof plate.
- 6Bring to a simmer, cover and cook on the lowest heat for 1.5 hours.
- 7Rest off the heat 20 minutes before serving — they firm up and are easier to lift out.
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Questions and answers
How long does Sarmi with Sauerkraut take to make?
About 135 minutes: 45 min prep and 90 min cooking.
What ingredients do you need for Sarmi with Sauerkraut?
10 ingredients: whole soured cabbage leaves, minced pork, long-grain rice, onions, paprika, savory, black pepper, sunflower oil, sauerkraut juice, water.
How many servings does this Sarmi with Sauerkraut recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Sarmi with Sauerkraut?
About 500 kcal, with 29.6 g protein, 48.1 g carbohydrate and 22.6 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Sarmi with Sauerkraut?
Sarmi with Sauerkraut comes from Bulgarian cuisine.
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