Cabbage rolls with minced meat and rice

The barrels are open, and the season's first cabbage rolls are already on the table, made with fresh sauerkraut while the leaves are still soft and tangy straight from the barrel. A filling of veal and pork mince, rice and savory keeps the juices in, and slow simmering softens the cabbage without turning it mushy. The dish takes patient hands, but it's enough for a whole family dinner.

Ingredients

Method

1. Prepare the cabbage

   Peel the leaves off the sauerkraut head and trim the thick ribs with a knife so they roll easily. If the leaves taste too sour, rinse them quickly under running water.

2. Fry the onion

   Chop the onion finely and fry it in 3 tbsp oil over medium heat for 5-6 minutes, until soft and translucent.

3. Mix the filling

   Add the mince to the onion and cook for 7-8 minutes until it changes colour. Stir in the rice, tomato paste, savory, black pepper and paprika, mix well and take off the heat.

4. Roll the cabbage rolls

   Put 1 tbsp of filling at the base of each leaf, roll it up tightly and tuck in the edges. Keep the rolls the same size so they cook evenly.

   If a leaf tears, patch it with a smaller piece on top — the seam will be hidden under the next roll.

5. Layer them in the pot

   Line the bottom of the pot with chopped leftover cabbage leaves, pack the rolls tightly side by side, pour in 500ml warm water and cover with a lid.

6. Simmer on low heat

   Simmer for 70-80 minutes on very low heat, until the rice inside is fully cooked and the leaf falls apart slightly when touched with a fork.

How to serve

Serve hot, 5-6 rolls per plate, with a spoonful of thick yoghurt on top.

Did you know?

The word "sarma" comes from the Turkish verb "sarmak", meaning to wrap, and cabbage rolls with rice and meat are part of the shared Balkan food tradition dating back to Ottoman times.

Per serving (approx.): 410 kcal · protein 20g · fat 24g · carbs 30g