Sarma - Bosnian Stuffed Cabbage Leaves

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 lbs sour cabbage leaves (or one large head)
• 10 ounces ground veal (beef or lamb may be used if you prefer)
• 1/3 cup rice
• 1 medium onion, finely minced
• salt and pepper
• paprika
• beef stock or water
• butter and sour cream, to serve

Recipe

• 1 separate the cabbage leaves, being careful not to tear them.
• 2 mix meat, rice, onion, salt, pepper, and paprika.
• 3 place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
• 4 begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
• 5 layer the cylinders tightly into a medium-sized or large pot.
• 6 cover the sarma with beef stock or water (i find that if you use water, it makes its own broth anyways with the meat as it cooks).
• 7 cover the pot, bring to a boil, and simmer for at least three hours.
• 8 serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
• 9 *boiled potatoes are often eaten with sarma, and they go quite well together.