Gluten-Free Traditional Sarma
Indulge in the comforting flavors of Eastern Europe with this Gluten-Free Traditional Sarma recipe, a hearty dish that’s perfect for family gatherings or cozy nights in. Featuring tender green cabbage leaves stuffed with a savory mix of ground pork, ground beef, and perfectly seasoned cooked white rice, this gluten-free version of the beloved classic doesn’t compromise on flavor. Simmered in a rich and tangy sauce of crushed tomatoes and gluten-free chicken stock, these juicy cabbage rolls are infused with aromatic garlic, paprika, and a touch of fresh parsley. With minimal prep and one-pot cooking, this recipe is as satisfying to make as it is to eat. Serve hot and enjoy this timeless dish, reimagined for gluten-free diets, while celebrating the robust traditions of Balkan cuisine! Perfect for dinner parties or meal prep, this sarma will quickly become a household favorite.
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Ingredients
- 12 whole Green cabbage leaves
- 500 grams Ground pork
- 500 grams Ground beef
- 200 grams Cooked white rice
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 750 milliliters Gluten-free chicken stock
- 400 grams Crushed tomatoes
- 3 tablespoons Olive oil
- 1 whole Bay leaf
- 2 tablespoons, chopped Fresh parsley
Directions
Step 1
Prepare the cabbage: Bring a large pot of water to a boil and carefully blanch the cabbage leaves for 2-3 minutes until pliable. Remove, drain, and set aside.
Step 2
In a large mixing bowl, combine the ground pork, ground beef, cooked white rice, finely chopped onion, minced garlic, paprika, salt, pepper, and parsley. Mix thoroughly until well combined.
Step 3
Lay one cabbage leaf flat. Place about 2 tablespoons of the meat filling at the base of the leaf and roll tightly, tucking in the sides as you roll to form a neat package. Repeat with the remaining leaves and filling.
Step 4
Heat olive oil in a large, deep pot over medium heat. Arrange a few cabbage leaves or scraps on the bottom to prevent sticking. Place the stuffed cabbage rolls seam-side down in a single layer in the pot.
Step 5
Pour the crushed tomatoes over the rolls, followed by the gluten-free chicken stock. Add the bay leaf and bring to a gentle simmer.
Step 6
Reduce the heat to low, cover the pot, and let the sarma cook for 60-90 minutes, until the rolls are tender and the flavors are well developed.
Step 7
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
| Serving size | (3615.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3697.7 |
| Total Fat 239.5g | 0% |
| Saturated Fat 80.7g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 804.0mg | 0% |
| Sodium 8815.6mg | 0% |
| Total Carbohydrate 156.7g | 0% |
| Dietary Fiber 36.4g | 0% |
| Total Sugars 51.8g | |
| Protein 240.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 839.9mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 4668.6mg | 0% |
Source of Calories