Baked Sarma Rolls
Tender cabbage leaves stuffed with seasoned ground beef and pork, baked until golden in a tart tomato sauce. A weeknight spin on the Balkan classic—no long simmering required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
Ingredients
- ½ head large green cabbage
- ½ lb ground beef
- ¼ lb ground pork
- ¼ cup short-grain white rice
- 1 can (14.5 oz) canned crushed tomatoes
- 1 tsp smoked paprika
- 2 tbsp white vinegar
Instructions
- 1
Boil a kettle of salted water. Core the cabbage and submerge it in the boiling water for 3 minutes to soften the outer leaves.
- 2
Peel off 8 leaves and lay them flat on paper towels to cool. Mix beef, pork, rice, salt, and paprika in a bowl until combined.
- 3
Place 2 tbsp meat filling near the base of each leaf, fold in the sides, and roll tightly into a log. Seam-side down.
- 4
Stir crushed tomatoes, vinegar, and 0.5 cup water in a 9x13-inch baking dish. Nestle the rolls seam-side down in the sauce.
- 5
Cover with foil and bake at 400°F until the rice is tender and sauce bubbles at the edges, about 12 minutes.
- 6
Remove foil, let rest 1 minute, then serve hot with sauce spooned over each roll.
Tools you’ll need
- large pot
- 9x13-inch baking dish
- mixing bowl
- paper towels
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