MLADENA’S SPECIAL “SARMA” – STUFFED CABBAGE

Mladena Pavlova Joveski

Consultant and Business Development Lead France LCP Delta Customer & Demand team, Paris

What this dish means to me

Sarma is a traditional dish in many Balkan and Eastern European countries, consisting of cabbage leaves stuffed with a flavourful meat and rice filling. Sarma is an absolute favourite of all generations and one reason more that gather us all around the table during the winter. It’s often served during festive occasions and family gatherings. This dish is a must over the Christmas holidays.

Its origins can be traced back to the Ottoman Empire, where it was traditionally served during the winter months. Sour cabbage was used as a way to preserve it for longer periods, especially through the winter. Today, sarma remains a beloved comfort food in the Balkan countries and undisputedly holds the “Queen of Winter” title.

In my home country, North Macedonia, sarma is the dish that reminds me most of our family gatherings at Christmas. It carries the flavour and smell of home and family and brings back memories of my grandmother and the wonderful spirit of this time of year.

SERVES

6-8

MINUTES

280

DIFFICULTY

6/10

INGREDIENTS

1 whole sour cabbage

Filling ingredients:

850 g minced meat (beef/pork)

2 garlic cloves minced

1 onion chopped

1 egg

150 g white rice

10 g salt

2 tsp sweet paprika powder

½ tsp black pepper powder

Pieces of smoked meat (smoked bacon, smoked dry pork ribs)

For the roux:

1,5 tablespoon lard

1,5-2 tablespoon all-purpose flour

½ teaspoon sweet paprika powder

METHOD

Step 1

The best stuffed cabbage rolls are made with fermented (pickled or sour) cabbage leaves. Separate cabbage leaves from the head, and dip each in water to wash off excess sourness. On a cutting board cut each cabbage leaf in half, cut out the "vein" and if the leaves are big, continue cutting into four pieces.

Step 2

Chop the garlic and onion finely and combine them with ground meat and the rest of the ingredients for the filling (except for the smoked meat) in a bowl.

Step 3

In a large cooking pot over medium heat melt the lard. place a layer of cabbage leaves at the bottom.

Step 4

Place one leaf piece in your hand, and one tablespoon of the filling in the middle toward the edge of the leaf. Fold the longer leaf end on one side, then roll everything up. Tuck the other side of the leaf in. You'll have a tiny "burrito-like" roll. Repeat with the rest of the cabbage leaves.

Step 5

Place them tight next to each other in the cooking pot. Add the water that the sarma is completely covered with it and bring it to a boil. Add the rest of the chopped cabbage leaves. You can place a plate inside the keep the sarma from floating.

Step 6

After it start boiling bring the heat to low and cook for another 2.5h. make sure you check the water and add more if necessary.

Step 7

Then prepare your roux in a small saucepan by melting the rest of the lard and adding the flour. Stir till brown or light golden color and add the sweet and hot paprika powder. Pour the roux to the cooking pot with sarma and let it simmer for about 10 minutes.