Dairy-Free Traditional Sarma
Discover the comforting, rustic flavors of **Dairy-Free Traditional Sarma**, a reinvented version of the beloved Balkan dish. This recipe combines tender cabbage leaves stuffed with a flavorful mixture of seasoned rice and either ground beef or plant-based alternatives, making it adaptable for any dietary preference. Simmered slowly in a rich tomato-infused broth with fragrant bay leaves, these cabbage rolls deliver a hearty, homestyle meal without any dairy. Perfect for cozy family dinners or potluck gatherings, this recipe is naturally gluten-free, packed with wholesome ingredients, and brimming with savory depth. Serve these delectable rolls with crusty bread or a crisp side salad for an unforgettable, dairy-free twist on a time-honored classic!
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Ingredients
- 1 large head Green cabbage
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 large Garlic cloves, minced
- 500 grams Ground beef or plant-based ground meat
- 100 grams White rice
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 600 milliliters Vegetable broth or water
- 2 Bay leaves
Directions
Step 1
Fill a large pot with water and bring it to a boil. Remove the core of the cabbage, carefully place the entire head into the pot, and boil for 5–7 minutes until the leaves soften. Gently peel the outer leaves off one by one as they soften and set them aside. Repeat until you have 12-14 large, intact leaves.
Step 2
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for another 1–2 minutes until fragrant.
Step 3
Add the ground beef or plant-based ground meat to the skillet and cook, breaking it apart with a spoon, until browned. Stir in the rice, paprika, oregano, 1 teaspoon of salt, and black pepper. Mix well, then remove the skillet from heat. Let the filling cool slightly.
Step 4
To assemble the sarma, lay a cabbage leaf flat on a cutting board. Trim the thick stem at the base of the leaf if necessary to make it pliable. Place about 2 tablespoons of the filling near the base of the leaf, fold the sides inward, and roll it up tightly like a burrito. Repeat with the remaining cabbage leaves and filling.
Step 5
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Spread 1 tablespoon of tomato paste along the bottom of the pot, then arrange the rolled sarma in a tight, layered formation.
Step 6
Dilute the remaining 1 tablespoon of tomato paste into 600 milliliters of vegetable broth or water. Pour the mixture over the sarma, ensuring they are mostly submerged. Add the bay leaves to the pot.
Step 7
Place a heatproof plate on top of the sarma to keep them from unraveling during cooking. Cover the pot with a lid, bring the liquid to a gentle boil, then reduce the heat to low and simmer for 1.5–2 hours. Check occasionally to ensure there’s enough liquid, adding water if necessary.
Step 8
Remove the sarma from the heat and let them cool slightly before serving. Enjoy with a side of crusty bread or a fresh salad!
Nutrition Facts
| Serving size | (1800.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1847.4 |
| Total Fat 132.4g | 0% |
| Saturated Fat 42.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 354.0mg | 0% |
| Sodium 6348.1mg | 0% |
| Total Carbohydrate 81.3g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 24.7g | |
| Protein 88.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 309.5mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 3000.2mg | 0% |
Source of Calories