Posna Sarma

Posna Sarma Recipe - Vegetarian Serbian Cuisine | Ingredients: Cabbage, Onions, Walnuts, Tomatoes

Region / culture: Serbia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Posna Sarma is a traditional Serbian dish that is typically served during Lent or other fasting periods when meat is not consumed. This dish consists of cabbage leaves stuffed with a flavorful mixture of rice, vegetables, and walnuts, cooked in a savory tomato broth. Posna Sarma is a comforting and hearty dish that is perfect for a cozy family meal.

History

Posna Sarma has been a staple in Serbian cuisine for generations. This dish has its roots in the Orthodox Christian tradition of fasting, where meat is avoided during certain periods of the year. The use of cabbage as a wrapper for the filling is a clever way to create a satisfying and nutritious meal without the need for meat. Posna Sarma is a beloved dish that is often enjoyed during holidays and special occasions.

Ingredients

1 cabbage
4 or 5 onions, diced
2 or 3 stalks of celery
0.33 cup of oil
1 green pepper, diced
0.5 cup of cooked rice
1 cup of ground walnuts
1 x 16 oz (454 g) can of whole tomatoes
salt

How to prepare

Cut out the tough core of the cabbage; or, if using sweet cabbage, boil it and then separate each leaf.
Heat oil in a skillet, then add onions, celery, and pepper. Fry until softened.
Add cooked rice, stir and fry the mixture.
Remove from heat, add salt and walnuts, and mix well.
Scoop approximately a tablespoon onto each cabbage leaf and roll it up.
Place the rolls in a large pot, adding tomatoes and enough water to cover them.
Cook over medium heat for about an hour.
Keep the pot covered until it's time to eat.

Variations

For a heartier version, you can add cooked lentils or chickpeas to the filling mixture.
You can also experiment with different herbs and spices to customize the flavor of the dish to your liking.

Cooking Tips & Tricks

Be sure to remove the tough core of the cabbage before separating the leaves for stuffing.

- Boiling the cabbage leaves briefly can make them more pliable and easier to roll.

- Make sure to cook the stuffed cabbage rolls in a covered pot to ensure that they cook evenly and retain their moisture.

- Adjust the seasoning of the filling to suit your taste preferences, adding more salt or spices as needed.

Serving Suggestions

Posna Sarma can be served as a main dish with a side of crusty bread or a fresh salad. It pairs well with a dollop of sour cream or yogurt on top.

Cooking Techniques

The key cooking technique for Posna Sarma is to simmer the stuffed cabbage rolls in a flavorful tomato broth until they are tender and fully cooked.

Ingredient Substitutions

If you don't have walnuts, you can substitute with almonds or pecans. You can also use quinoa or bulgur instead of rice for a different texture.

Make Ahead Tips

Posna Sarma can be assembled ahead of time and refrigerated until ready to cook. This dish also freezes well, so you can make a large batch and save some for later.

Presentation Ideas

Serve Posna Sarma garnished with fresh herbs or a sprinkle of paprika for a pop of color. You can also arrange the stuffed cabbage rolls neatly on a platter for an elegant presentation.

Pairing Recommendations

Posna Sarma pairs well with a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio. A glass of sparkling water with a twist of lemon is also a great accompaniment.

Storage and Reheating Instructions

Leftover Posna Sarma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stuffed cabbage rolls in a pot with a little water and heat gently until warmed through.

Nutrition Information

Calories per serving

Each serving of Posna Sarma contains approximately 250 calories.

Carbohydrates

Posna Sarma is a carbohydrate-rich dish due to the inclusion of rice and cabbage. Each serving contains approximately 25 grams of carbohydrates.

Fats

The ground walnuts in Posna Sarma provide a healthy dose of fats, with each serving containing around 10 grams of fat.

Proteins

While Posna Sarma does not contain meat, the walnuts and rice in the filling provide a moderate amount of protein, with each serving containing about 5 grams.

Vitamins and minerals

Posna Sarma is a good source of vitamins and minerals, particularly vitamin C from the cabbage and tomatoes, as well as various minerals from the vegetables and nuts.

Alergens

Posna Sarma contains nuts (walnuts) and celery, which may be allergens for some individuals.

Summary

Posna Sarma is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome meal that can be enjoyed as part of a balanced diet.

Summary

Posna Sarma is a delicious and nutritious Serbian dish that is perfect for a meatless meal. With its flavorful filling of rice, vegetables, and walnuts wrapped in tender cabbage leaves and cooked in a savory tomato broth, Posna Sarma is a comforting and satisfying dish that is sure to become a family favorite.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Posna Sarma. It was a cold winter day, and I had just received a letter from my dear friend Maria, who lived in a small village in Serbia. In the letter, she wrote about a traditional dish that her grandmother used to make during the holidays - Posna Sarma.

Posna Sarma is a savory cabbage roll filled with a mixture of rice, onions, and spices. It is a dish that is typically enjoyed during Lent, when meat is forbidden. Maria described the dish in such vivid detail that I could almost taste it through her words. I knew I had to learn how to make it myself.

Maria's letter included a handwritten recipe for Posna Sarma, passed down through generations in her family. As I read through the instructions, I could feel the love and tradition that went into making this dish. I could imagine Maria's grandmother standing in her kitchen, carefully rolling each cabbage leaf and filling it with the fragrant rice mixture.

I set to work gathering the ingredients for Posna Sarma. I made a trip to the local market to pick up a head of cabbage, some rice, onions, and the various spices called for in the recipe. As I chopped and sautéed the onions, and cooked the rice, I could feel my anticipation building.

The most important part of making Posna Sarma is preparing the cabbage leaves. To do this, you first have to blanch the cabbage in boiling water to soften the leaves. Then, you carefully peel off each leaf, making sure not to tear them. This process can be a bit time-consuming, but I found it to be quite therapeutic.

Once the cabbage leaves were ready, I began filling them with the rice mixture. I placed a spoonful of the filling on each leaf, then rolled it up tightly, tucking in the sides as I went. I arranged the cabbage rolls in a large pot, then covered them with a savory tomato sauce.

As the Posna Sarma cooked on the stove, the aroma that filled my kitchen was heavenly. The combination of the spices and the simmering tomato sauce was intoxicating. I couldn't wait to taste the finished dish.

When the Posna Sarma was finally ready, I served myself a generous portion and took my first bite. The flavors exploded in my mouth - the tangy tomato sauce, the tender cabbage, and the fragrant rice filling. It was everything I had hoped for and more.

I thought of Maria as I enjoyed my meal, imagining her sitting at her own table, savoring the same dish that had been a part of her family's traditions for generations. I felt a connection to her and to her grandmother, even though we were miles apart.

From that day on, Posna Sarma became a staple in my own recipe collection. I made it for family gatherings, potlucks, and whenever I wanted to feel close to my friend Maria. Each time I made it, I thought of the love and tradition that went into the dish, and I felt grateful to have learned how to make it.

As I look back on that cold winter day when I first discovered the recipe for Posna Sarma, I am filled with gratitude for the connections it has brought into my life. Cooking has always been a way for me to connect with others, and this dish in particular has a special place in my heart. I will always treasure the memories of making Posna Sarma and sharing it with my loved ones. And I will always be grateful to Maria for sharing her family's recipe with me.