COPPER🇲🇪 Montenegro
Sarma recipe
A hearty and flavorful dish wrapped in cabbage leaves.
Ingredients
- 1 cabbage
- 500 g ground beef
- 100 g rice
- 1 onion
- 2 garlic
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 500 ml water
How to make Sarma
- Begin by boiling a whole cabbage in a large pot of water for 5-7 minutes until the leaves are pliable.
- Carefully remove the cabbage, allow it to cool slightly, and peel off the leaves gently.
- In a mixing bowl, combine 500 g of ground beef, 100 g of rice, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper; mix until well combined.
- Take a cabbage leaf, place a spoonful of the filling in the center, and roll it tightly, tucking in the sides as you go.
- Place the rolled sarma seam-side down in a large pot, layering with any leftover cabbage leaves between layers for added flavor.
- In a separate bowl, mix 200 g of tomato paste with 500 ml of water, then pour this mixture over the rolls in the pot.
- Cover the pot tightly and simmer on low heat for 1.5 hours, until the sarma is cooked through and flavors meld together.
- Once done, remove from heat and let it rest for a few minutes before serving hot.
What is Sarma?
Sarma is a traditional dish from Montenegro, simmered in one pot, and takes about 120 minutes from start to finish. It is built around ground beef and rice. The recipe below uses 10 ingredients and is written out step by step.
How long does Sarma take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 35 dishes built on ground beef. The method runs to 8 steps, the longest being 5 minutes.
Any tips for making Sarma?
Use a generous amount of paprika for added depth of flavor.
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