Ingredients:

For the Cabbage Leaves:

1 large head of cabbage

Water for boiling

Ice water for cooling

For the Filling:

1 cup rice, washed and drained

1/2 lb ground beef or lamb

1 large onion, finely chopped

2 cloves garlic, minced

1/2 cup tomato paste

1/4 cup olive oil

1 teaspoon sweet paprika

1 teaspoon dried mint

1 teaspoon dried oregano

Salt and pepper to taste

For Cooking:

1-2 tomatoes, sliced

1-2 potatoes, peeled and sliced

1 lemon, sliced

2 cups vegetable or meat broth

Instructions:

1. Prepare the Cabbage Leaves:

Bring a large pot of water to boil.

Carefully remove the outer leaves of the cabbage, and cut out the thick stem from each leaf.

Blanch the cabbage leaves in the boiling water for about 2-3 minutes or until they become pliable.

Transfer the blanched leaves to a bowl of ice water to cool. Drain and set aside.

2. Prepare the Filling:

In a large mixing bowl, combine washed rice, ground meat, chopped onion, minced garlic, tomato paste, olive oil, sweet paprika, dried mint, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.

3. Assemble the Sarma:

Take a cabbage leaf and place a small amount of the filling in the center. Fold the sides of the leaf over the filling and roll it tightly to form a small cylinder.

Repeat this process until all the filling is used.

4. Arrange in a Pot:

In the bottom of a large pot, place a layer of tomato slices, potato slices, and lemon slices.

Arrange the rolled cabbage leaves (sarma) neatly over the layer of slices.

Create additional layers as needed.

5. Add Broth:

Pour vegetable or meat broth over the arranged sarma until they are almost covered.

6. Cook:

Place an inverted plate or a few cabbage leaves on top of the sarma to prevent them from unraveling during cooking.

Bring the pot to a simmer, then cover and cook over low heat for about 1.5 to 2 hours, or until the rice and meat are fully cooked and the cabbage leaves are tender.

7. Serve:

Once cooked, let the sarma cool for a few minutes before serving.

Serve the sarma warm, optionally with a dollop of yogurt or a drizzle of olive oil.

Optional Tips:

Some variations of sarma may include pine nuts or currants in the filling.

Adjust the seasoning to your taste preferences.

This authentic sarma recipe provides a delicious and comforting dish that showcases the rich flavors of the filling and the tenderness of the cabbage leaves. Enjoy this traditional dish as part of a hearty meal.