Ingredients

• 1 piece large white cabbage head
• 200 g long grain rice
• 1 piece medium onion
• 4 tbsp olive oil
• 3 tbsp pine nuts
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 1 tbsp tomato paste
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 2 tsp salt
• 0.5 tsp black pepper
• 1 piece lemon
• 600 ml hot water

Instructions

1. Prepare cabbage leaves

   Remove the core from the cabbage and place the whole head in a large pot of boiling salted water over high heat. Cook for 8-10 minutes until the outer leaves are soft and pliable when gently pressed with a fork. Carefully peel off 15-20 leaves one by one as they soften. Do not overcook or the leaves will tear when rolling.

2. Make rice filling

   Finely dice the onion into 3mm pieces. Heat 3 tbsp olive oil in a large pan over medium heat for 1 minute. Add the onion and cook for 5-6 minutes until soft and translucent. Add pine nuts and cook for 2 minutes until lightly golden. Do not let them burn or they will taste bitter.

3. Season the filling

   Add rice to the pan and stir over medium heat for 3-4 minutes until grains are lightly toasted and coated with oil. Add tomato paste, allspice, cinnamon, 1 tsp salt, and black pepper. Cook for 1 minute until fragrant and the paste darkens slightly. Do not let the spices burn.

4. Add herbs and liquid

   Finely chop the dill and parsley, then add to the rice mixture with juice of half the lemon. Add 300ml hot water and bring to a boil over high heat. Reduce to low heat and simmer covered for 12-15 minutes until rice is tender but still has a slight bite. Do not overcook as rice will continue cooking later.

5. Prepare leaves for rolling

   Lay each cabbage leaf flat and trim the thick central vein with a sharp knife, cutting it flush with the leaf surface. Pat leaves dry with paper towels and arrange on a clean work surface. The leaves should be pliable and easy to fold without cracking.

6. Roll the sarma

   Place 1 heaping tablespoon of filling near the stem end of each leaf. Fold the sides over the filling, then roll tightly from stem to tip, creating a neat cylinder about 8cm long. Place seam-side down in a heavy-bottomed pot in tight rows. Do not roll too loosely or they will unravel during cooking.

7. Cook the rolls

   Drizzle remaining olive oil over the rolls and add remaining lemon juice and 1 tsp salt. Pour 300ml hot water around the sides of the pot until rolls are just covered. Place a heatproof plate on top to weigh them down. Bring to a boil over high heat, then reduce to low and simmer covered for 35-40 minutes until cabbage is very tender. Do not lift the lid frequently as this releases steam.

Tips

Comments (0)