SARMA ❤️❤️❤️ How to Make It!

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Stuffed cabbage (sarma) isn’t called the QUEEN of winter for nothing. Tender and smoked meats mixed with delicate rice, enriched with few simple seasonings, then lovingly wrapped in fermented cabbage leaves. Cooked on low heat for a few hours until aromas and flavors embrace for an outcome nothing short of sensational. INGREDIENTS (Key ingredients are listed below and available to order) Filling: 16 ounces ground beef (or veal) 3 – 4 ounces bacon or smoked beef (air-dried beef, diced small) MezeHub recommendation - Brother & Sister Smoked Beef 7 ounces rice (round grain) (Optional) 2 ounces milk 2 onions (smaller, peeled, minced) 3 garlic clove (peeled, minced) 1/2 teaspoon ground pepper 1 teaspoon paprika 1/2 teaspoon salt (Optional) 1/2 tablespoon Vegeta (or seasoned salt) Cabbage: 1 larger or 2 smaller sour cabbage heads (about 24 ounces ) Sauce: 3. 5 ounces oil 5. 5 ounces tomato sauce 1 tablespoon flour Remaining cabbage 3 – 4 ounces bacon or smoked beef (diced) (Optional) Sour cream INSTRUCTIONS In a larger bowl, combine all filling ingredients and mix with your hands until integrated. Set aside. Separate cabbage leaves from the cabbage head one by one, and wash each in lukewarm water. (After the wash taste to see if they are too salty. If yes, wash again.) Place cabbage leaves on a cutting board (one by one), and cut out the thick middle vein from each leaf. (Keep veins for later.) Proceed to cut each leaf in half. (If leaves are large, you may have to cut them in quarters.) Place one cut leaf in your hand and put one tablespoon of the filling on in the middle of the upper end. Fold the longer end on left side of the filling toward the filling, and roll everything away from you, squeezing lightly as you roll. Once rolled, tuck the right side of the leaf in with your finger. (You’ll essentially end up with a tiny burrito-like roll.) Set aside. Repeat until you run out of ingredients. (You should have about 25-35 with this amount of ingredients, depending h