Low Sodium Traditional Sarma
Discover a heartwarming twist on a Balkan classic with this Low Sodium Traditional Sarma recipe. Perfect for those seeking to reduce salt intake without sacrificing flavor, this dish highlights tender green cabbage leaves wrapped around a savory filling of lean ground beef, ground pork, and rice, delicately seasoned with garlic, sweet paprika, and dill. The cabbage rolls are slow-simmered in a rich, low-sodium tomato broth, infusing every bite with a depth of flavor. By blanching the cabbage for pliability and simmering the sarma for ultimate tenderness, this recipe balances authenticity and healthy eating. Ideal for family dinners or meal prepping, this low sodium sarma is a cozy, guilt-free comfort food served best with crusty bread or a dollop of low-sodium yogurt.
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Ingredients
- 1 head green cabbage (large)
- 500 grams ground beef (lean)
- 250 grams ground pork (lean)
- 120 grams white rice (uncooked)
- 1 whole yellow onion (medium, finely chopped)
- 3 cloves garlic (cloves, minced)
- 2 teaspoons paprika (sweet)
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon dried dill
- 750 milliliters unsalted vegetable broth
- 100 grams tomato paste (low sodium)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped)
Directions
Step 1
Bring a large pot of water to a boil. Core the cabbage head and carefully separate the leaves without tearing them. Blanch the leaves in the boiling water for 2-3 minutes until they soften and are pliable. Set them aside to cool.
Step 2
In a medium-sized bowl, combine the ground beef, ground pork, rice, chopped onion, minced garlic, sweet paprika, black pepper, dill, olive oil, and 1 tablespoon of chopped parsley. Mix well until evenly combined.
Step 3
Trim any thick ribs from the cabbage leaves using a sharp knife to ensure they can be easily rolled.
Step 4
Take one cabbage leaf at a time. Place about 1-2 tablespoons of the meat mixture at the base of the leaf. Fold the sides over the filling and then roll it tightly from the bottom to create a small cylinder. Repeat until all the filling is used up.
Step 5
In a large pot or Dutch oven, spread a few unused or torn cabbage leaves across the bottom to prevent the sarma from sticking during cooking.
Step 6
Arrange the cabbage rolls seam-side down in the pot in a single layer. If necessary, stack a second layer on top.
Step 7
In a small bowl, mix the unsalted vegetable broth and low-sodium tomato paste until well combined. Pour this mixture over the cabbage rolls in the pot.
Step 8
Bring the pot to a gentle boil over medium heat, then reduce the heat to low. Cover with a lid and simmer for 1.5 to 2 hours, checking occasionally to ensure there is enough liquid. Add a small amount of water if needed.
Step 9
Once cooked, remove from heat and let the sarma rest for 10 minutes. Garnish with the remaining chopped parsley before serving.
Step 10
Serve warm with a side of crusty bread or a dollop of low-sodium yogurt, if desired.
Nutrition Facts
| Serving size | (3098.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3047.4 |
| Total Fat 161.0g | 0% |
| Saturated Fat 55.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 580mg | 0% |
| Sodium 826.1mg | 0% |
| Total Carbohydrate 211.6g | 0% |
| Dietary Fiber 42.1g | 0% |
| Total Sugars 58.5g | |
| Protein 214.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 869.8mg | 0% |
| Iron 29.5mg | 0% |
| Potassium 6191.4mg | 0% |
Source of Calories