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Fresh Cabbage Sarma

Soft cabbage leaves wrapped around a mild, savory filling, simmered until everything comes together. Reliable comfort food meant to be made in a big pot and enjoyed all week.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course dinner
Cuisine Central European–inspired
Servings 6
Calories 420 kcal

Ingredients
  

Cabbage

  • 1 large head green cabbage about 2 to 2 1/2 lb

Filling

  • 1 lb ground beef optional: replace up to 1/4 lb with ground pork
  • 1 medium yellow onion very finely chopped
  • 1/2 cup uncooked white rice rinsed (or 3/4 cup milk-soaked bread, squeezed dry)
  • 1 1/2 teaspoons Vegeta-style all-purpose seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sweet paprika optional
  • 2 tablespoons water or milk

For the Pot

  • 1 tablespoon neutral oil or butter
  • 1 bay leaf
  • 2 1/2 to 3 cups warm water or mild beef broth
  • Extra cabbage leaves or a handful of chopped cabbage for lining the pot

Instructions
 

  • Soften the cabbage using one method: freeze the whole head overnight, thaw completely, and peel off leaves; or core and blanch the cabbage, removing leaves as they soften. Trim thick ribs so leaves bend easily.
  • In a bowl, gently mix ground meat, onion, rice or bread, Vegeta seasoning, black pepper, paprika if using, and water or milk until just combined. The mixture should feel soft, not dense.
  • Place a cabbage leaf flat. Add about 1/3 cup filling near the base, fold in the sides, and roll up snugly but not tight. Repeat with remaining leaves.
  • Line the bottom of a heavy pot or Dutch oven with extra cabbage. Arrange rolls seam-side down, stacking neatly if needed. Tuck the bay leaf between rolls.
  • Pour warm water or broth down the side of the pot until rolls are just barely covered. Drizzle with oil or dot with butter. Cover and bring to a very gentle simmer.
  • Simmer on low heat for 1 1/2 to 2 hours, keeping the heat gentle. Cabbage should be tender and filling fully cooked.
  • Remove from heat and rest for 10 to 15 minutes before serving so flavors settle.

Notes

Serve warm with some broth spooned over the top and simple bread on the side. Keeps well refrigerated for up to 4 days and tastes even better the next day. For a slow cooker, assemble and cook on low for 6 to 7 hours.