Sarma

Ingredients

Cabbage

1 large head, preferably green cabbage

Ground beef

1 pound

Rice

1 cup, uncooked

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Paprika

1 tablespoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Tomato sauce

2 cups, divided

Vegetable broth

2 cups

Sour cream

1 cup, for serving

Instructions

1. Bring a large pot of water to a boil. Carefully place the whole cabbage head into the boiling water and cook for 5 minutes, or until the outer leaves are soft and pliable. Remove the cabbage from the pot and let it cool slightly before peeling off the leaves. Set aside.
2. In a large mixing bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Take a cabbage leaf and place a generous spoonful of the meat mixture in the center. Roll the leaf tightly around the filling, tucking in the sides as you go to prevent the filling from escaping. Repeat this process with the remaining cabbage leaves and meat mixture.
4. In a large pot, spread a layer of 1 cup of tomato sauce on the bottom. Arrange the rolled cabbage leaves seam side down in the pot. Pour the vegetable broth over the cabbage rolls and then top with the remaining tomato sauce.
5. Cover the pot with a lid and simmer on low heat for 1.5 to 2 hours, or until the cabbage leaves are tender and the flavors have melded together beautifully.
6. Serve the sarma hot, topped with a dollop of sour cream for added creaminess and flavor.