Vegan Traditional Sarma

Discover the comforting flavors of "Vegan Traditional Sarma," a plant-based twist on a beloved Balkan classic! This hearty dish features tender fermented cabbage leaves (sauerkraut leaves) wrapped around a savory filling of protein-rich lentils, aromatic garlic, fluffy rice, and warm spices like smoked paprika and thyme. Simmered to perfection in vegetable broth with fragrant bay leaves, these bite-sized rolls deliver a burst of tangy and smoky goodness in every bite. Perfect for cozy family dinners or meal prepping, this vegan sarma is as satisfying as it is wholesome. Serve warm with crusty bread or a drizzle of olive oil for a traditional touch, and enjoy a comforting dish packed with rich heritage and flavor. Ideal for those seeking a vegan-friendly adaptation of a classic recipe!

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 20 pieces Fermented cabbage leaves (sauerkraut leaves)
• 200 grams Cooked green lentils
• 150 grams White rice
• 2 medium Yellow onion, finely chopped
• 1 large Carrot, grated
• 3 cloves Garlic, minced
• 2 teaspoons Smoked paprika
• 1 teaspoon Ground black pepper
• 1 teaspoon Salt
• 1 teaspoon Dried thyme
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1 liter Vegetable broth
• 2 pieces Bay leaves

Directions

Step 1

Rinse the fermented cabbage leaves to remove excess salt. Carefully separate them and trim thick stems at the base to make them easier to roll.

Step 2

In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated carrot to the skillet. Cook for an additional 3 minutes, stirring frequently.

Step 4

Stir in the cooked lentils, uncooked white rice, smoked paprika, ground black pepper, salt, dried thyme, and tomato paste. Cook for 2 minutes to combine the flavors.

Step 5

Remove the skillet from heat and let the filling cool slightly.

Step 6

Place a cabbage leaf on a flat surface, vein side up. Add 2 tablespoons of the filling near the stem end. Fold in the sides and roll tightly to create a little parcel. Repeat with all leaves and filling.

Step 7

Line the bottom of a large pot with some spare cabbage leaves to prevent sticking.

Step 8

Arrange the sarma rolls seam-side down in the pot in tightly packed layers.

Step 9

Pour vegetable broth over the rolls to fully cover them. Add bay leaves to the pot.

Step 10

Place a heatproof plate or small lid on top of the sarma to weigh them down and keep them submerged during cooking.

Step 11

Cover the pot with a lid and simmer over low heat for 90 minutes. Check occasionally to ensure the rolls remain submerged, adding more broth if necessary.

Step 12

Once cooked, allow the sarma to cool slightly before serving. Serve warm with a drizzle of olive oil or a side of crusty bread.

Nutrition Facts

Serving size	(2743.8g)

Amount per serving	% Daily Value*
Calories	1438.2

Total Fat 40.1g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 11442.4mg	0%
Total Carbohydrate 232.0g	0%
Dietary Fiber 68.1g	0%
Total Sugars 55.1g
Protein 55.1g	0%

Vitamin D 0IU	0%
Calcium 638.9mg	0%
Iron 31.1mg	0%
Potassium 5436.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 14.6%

Carbs: 61.5%