Sarma II

Sarma II Recipe from Croatia - Ingredients, Steps & Tips

Region / culture: Croatia | Preparation time: 30 minutes | Cooking time: 2-2.5 hours | Servings: 6-8

Introduction

Sarma II is a traditional Eastern European dish that consists of cabbage leaves stuffed with a savory mixture of meats, rice, and seasonings. This hearty and flavorful dish is perfect for a cozy family dinner or a special occasion.

History

Sarma II has its origins in the Balkan region, where it is a popular dish for holidays and celebrations. The dish is believed to have been influenced by Turkish and Hungarian cuisine, and has been passed down through generations as a beloved family recipe.

Ingredients

2 large cabbage heads
6 slices of bacon, chopped
1 large onion, chopped
1 can of tomato soup, divided
2 tsp of salt
0.5 tsp of pepper
2 eggs
1 tsp of paprika
2 tbsp of worcestershire sauce
0.75 lb (340 g) of ground beef
0.75 lb (340 g) of ground pork
0.75 lb (340 g) of ground ham
0.67 cup of rice

How to prepare

Remove the outer leaves of the cabbage heads and cut out the core.
Place the cabbage in the sink and pour boiling water over it.
While the cabbage is softening, prepare the stuffing.
For the stuffing: Sauté the chopped bacon and onion.
Add half of the tomato soup, salt, and pepper.
In a large bowl, beat 2 eggs.
Add the paprika and Worcestershire sauce, then add the ground meats.
When thoroughly mixed, add the bacon mixture and rice.
Separate the cabbage leaves carefully and drain.
Place a heaping tablespoon of stuffing at the end of each cabbage leaf and roll it up.
Stuff the ends in and place the rolls in layers in a Dutch oven or heavy kettle.
Chop the small leaves and place them on top.
Pour the remaining tomato soup over the top and add enough water to cover the rolls.
Cook slowly for 2 to 2.5 hours.

Variations

For a vegetarian version, you can substitute the ground meats with a mixture of mushrooms, lentils, and quinoa.
You can also add chopped vegetables like carrots, bell peppers, and celery to the stuffing mixture for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to use a large cabbage head for this recipe, as you will need plenty of leaves for stuffing.

- Boiling the cabbage leaves before stuffing them will make them easier to roll and ensure they are tender when cooked.

- Cooking the sarma slowly over low heat will allow the flavors to meld together and create a delicious, comforting dish.

Serving Suggestions

Sarma II is delicious on its own, but can also be served with a dollop of sour cream or a side of crusty bread.

Cooking Techniques

The key to making delicious Sarma II is to cook it slowly over low heat, allowing the flavors to develop and the cabbage leaves to become tender.

Ingredient Substitutions

If you don't have ground ham, you can substitute it with ground turkey or chicken. You can also use vegetable broth instead of water for added flavor.

Make Ahead Tips

Sarma II can be prepared ahead of time and stored in the refrigerator for up to 2 days before cooking. This makes it a great dish for entertaining or meal prep.

Presentation Ideas

Serve Sarma II on a platter garnished with fresh herbs like parsley or dill for a beautiful presentation.

Pairing Recommendations

Sarma II pairs well with a crisp salad, pickled vegetables, or a side of mashed potatoes.

Storage and Reheating Instructions

Leftover Sarma II can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a baking dish with a little water and cover with foil. Bake in a preheated oven at 350°F for 20-30 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Sarma II contains approximately 350 calories.

Carbohydrates

Each serving of Sarma II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Sarma II contains approximately 15 grams of fats.

Proteins

Each serving of Sarma II contains approximately 20 grams of proteins.

Vitamins and minerals

Sarma II is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Sarma II contains eggs, pork, and wheat (from Worcestershire sauce), which may be allergens for some individuals.

Summary

Sarma II is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Sarma II is a delicious and comforting dish that is perfect for a special occasion or a cozy family dinner. With a savory filling of meats, rice, and seasonings wrapped in tender cabbage leaves, this dish is sure to become a new family favorite.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Sarma II. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Croatia. Maria was known for her incredible cooking skills, and she had invited me over for a traditional Croatian lunch.

As soon as I walked into her cozy kitchen, the aroma of herbs and spices filled the air. Maria was busy at the stove, stirring a large pot of simmering stew. "Welcome, my dear friend," she greeted me with a warm smile. "Today, I am making Sarma II – a special dish that has been passed down in my family for generations."

I watched in awe as Maria expertly rolled cabbage leaves around a delicious mixture of ground meat, rice, onions, and herbs. She then placed the stuffed cabbage rolls in a large pot, covering them with a savory tomato sauce. The pot simmered on the stove, filling the kitchen with mouthwatering scents.

As we sat down to eat, Maria shared the story behind the recipe for Sarma II. She explained how her grandmother had taught her how to make the dish when she was just a young girl. Her grandmother had learned the recipe from her own mother, who had brought it with her from the old country.

Maria's eyes sparkled with pride as she talked about how the recipe had been passed down through the generations, each cook adding their own unique twist to the dish. She told me about the secret ingredient that her grandmother had always used – a pinch of smoked paprika that added a depth of flavor to the dish.

After that day, I couldn't get the recipe for Sarma II out of my mind. I was determined to learn how to make it myself so that I could share this delicious dish with my own family. Maria graciously agreed to teach me, and we spent many afternoons together in her kitchen, rolling cabbage leaves and simmering pots of stew.

I quickly discovered that making Sarma II was a labor of love. It required patience and attention to detail, from carefully selecting the perfect cabbage leaves to rolling them just right so that they held together during cooking. Maria taught me the importance of seasoning the dish just so – a little more salt here, a dash of pepper there – until the flavors were perfectly balanced.

As I practiced making Sarma II, I began to add my own touch to the recipe. I experimented with different types of meat and spices, tweaking the proportions until I found the perfect combination that suited my taste. I even started using Maria's secret ingredient – smoked paprika – which added a smoky richness to the dish that I loved.

Over time, Sarma II became one of my signature dishes. I would make it for special occasions and family gatherings, delighting in the smiles and compliments that it never failed to elicit. My children and grandchildren grew to love the dish, and they would always ask for seconds whenever I made it.

Now, as I sit in my own kitchen, surrounded by the familiar scents of herbs and spices, I can't help but feel grateful for the recipe for Sarma II that Maria shared with me all those years ago. It has become a cherished part of my family's culinary heritage, a link to the past that connects us to our roots.

And as I take a bite of the tender cabbage roll, the flavors mingling on my tongue, I am reminded of the love and tradition that went into creating this dish. I smile, knowing that the recipe for Sarma II will continue to be passed down through the generations, bringing joy and comfort to all who taste it.