Bosnian-style Stuffed Cabbage Rolls

Ingredients

In this Bosnian adaptation of the Chinese Baoshao, we replace the original ingredients such as soy sauce, ginger, and garlic with Bosnian spices like paprika, thyme, and bay leaves. Additionally, we incorporate ground meat and rice into the filling, which adds a heartiness and texture to the dish. The cooking technique remains similar, with the cabbage rolls being simmered in a tomato sauce, but the flavors and ingredients are tailored to suit the Bosnian cuisine. We alse have the original recipe for Baoshao, so you can check it out.

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (1 1/4 cups) rice 250g (1 1/4 cups) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 800g (28 oz) canned diced tomatoes 800g (28 oz) canned diced tomatoes
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes, or until they become pliable. Remove and set aside.
2. 2.
   In a large bowl, combine the ground beef, rice, onion, garlic, paprika, thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a cabbage leaf and place a spoonful of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
4. 4.
   In a large pot, arrange the cabbage rolls in a single layer. Place the bay leaves among the rolls.
5. 5.
   Pour the diced tomatoes and broth over the cabbage rolls, ensuring they are fully submerged. If needed, add more broth or water.
6. 6.
   Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the cabbage leaves are tender and the flavors have melded together.
7. 7.
   Serve the Sarma hot, spooning some of the tomato sauce over each roll.

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. Carefully remove the leaves without tearing them. If the leaves are too thick, you can gently trim them to make rolling easier.
• Paprika — Opt for high-quality sweet paprika to add a rich and smoky flavor to the filling.
• Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture in the filling.
• Diced tomatoes — If you prefer a smoother sauce, you can use crushed tomatoes instead of diced tomatoes.
• Bay leaves — Remove the bay leaves before serving as they are used for flavoring and not meant to be eaten.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole head of cabbage overnight and then thaw it before blanching.
• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or chili flakes to the filling mixture.
• Leftover Sarma tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat gently before serving.
• Serve Sarma with a dollop of sour cream on top for added creaminess.
• If you have any leftover cabbage leaves, you can chop them and add them to the tomato sauce for extra flavor and texture.

Serving advice

Sarma is traditionally served as a main course accompanied by a side of crusty bread or boiled potatoes. It pairs well with a fresh green salad or pickled vegetables. Serve it hot, allowing the flavors to meld together, and enjoy the comforting and satisfying experience of this Bosnian classic.

Presentation advice

Arrange the Sarma rolls on a large serving platter, spooning some of the tomato sauce over them. Garnish with a sprinkle of fresh parsley or dill for a pop of color. The vibrant green cabbage leaves and the rich red tomato sauce create an appealing visual contrast that will entice your guests.