Winter

Cabbage Sarma

by:
March  1, 2014
0
0 Ratings
Cabbage Sarma
  • Serves 2
Author Notes

Another delicious way to eat cabbage. —beril

What You'll Need
Ingredients
  • 1 Cabbage
  • 1/2 tablespoon Rice or Bulgur for each leaf
  • Salt & pepper
  • 1/2 tablespoon Ground meat for each leaf
  • Water + Salt
  • 1/2 tablespoon Chopped onion
  • Chopped parsley
  • Yogurt
  • Garlic
  • Dried chili pepper
  • Water
  • Vegetable oil
Directions
  1. Give a boil to salty water in a big pot.
  2. Carefully separate the leaves and wash thoroughly. Keep the outside leaves for later use. Add the other leaves into boiling water. Cook until the leaves get tender but not totally cooked.
  3. Mix ground beef, chopped onion, rice and spices in a bowl.
  4. Put a little more than 1 tbsp of mixture onto each leaf and roll up the leaves.
  5. Layer a pot with outside leaves and put the cabbage rolls onto them.
  6. In a bowl, mix vegetable oil, water and salt. Pour the mixture until it is leveled with the rolls. Put a heat proof dish onto the rolls to prevent them floating. Cook over low heat.
  7. Press garlic cloves and mix with yogurt. Pour mixture onto rolls before serving.
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4 Reviews

KarenT
KarenT March 5, 2014
I would like to try this but can you explain how much total ground beef and rice or bulgar is needed?
 
beril
beril March 6, 2014
Hi KarenT! Amount of ground beef and rice depend on how many leaves you are planning to stuff. I count the leaves beforehand; and while I let them boil, I mix the ingredients. For example, let's say I am using 10 leaves, then I use 5 tbsp rice and 5 tbsp ground beef (1/2 tbsp of both for each leaf). I almost always use a small cabbage since I cook for 2. So, the amounts are for a small cabbage. If you have a big one, you can cut the leaves in half from the thick part of the stem and still use the same amount of ingredients.
 
KarenT
KarenT March 6, 2014
Thanks beril. I understand. I have another question now. Should the rice and ground beef be uncooked?
 
beril
beril March 6, 2014
Yes, they should be uncooked. So, keep an eye on the boiling leaves, you don't want to overcook since you will cook them for the second time with uncooked filling.