Vegetarian Traditional Sarma

Savor the comforting flavors of Vegetarian Traditional Sarma, a plant-based twist on a beloved Balkan classic. This hearty dish features tender pickled cabbage leaves wrapped around a flavorful filling of short-grain rice, gently spiced with paprika and thyme, and elevated by the sweetness of sautéed onions, carrots, and fresh parsley. Simmered to perfection in a savory tomato and vegetable broth, these stuffed cabbage rolls are a celebration of wholesome ingredients and old-world cooking techniques. Perfect for family dinners or cozy gatherings, this recipe is not only aromatic and satisfying but also a nutritious delight. Serve warm with a dollop of sour cream or vegan yogurt to complete this authentic vegetarian masterpiece. Keywords: vegetarian sarma, stuffed cabbage rolls, Balkan cuisine, plant-based comfort food, pickled cabbage recipes.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 15 leaves Pickled cabbage leaves
• 3 tablespoons Olive oil
• 2 medium, finely diced Onion
• 1 large, grated Carrot
• 3 minced Garlic cloves
• 2 tablespoons Tomato paste
• 1 cup Short-grain rice
• 4 cups Vegetable broth
• 1 teaspoon Ground paprika
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Black pepper
• 1 teaspoon Salt
• 2 tablespoons Chopped fresh parsley
• 1 cup Canned diced tomatoes

Directions

Step 1

Prepare the cabbage leaves by rinsing them to remove excess brine, if needed. Trim the thick portion of the stem at the base of each leaf to make rolling easier.

Step 2

In a large pan, heat olive oil over medium heat. Add the diced onions and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the grated carrot and minced garlic. Cook for another 2-3 minutes until fragrant.

Step 4

Add the tomato paste, stirring to coat the vegetables, and cook for another 2 minutes.

Step 5

Mix in the rice, ground paprika, thyme, salt, and pepper. Stir until the rice is well-coated and slightly toasted, about 1-2 minutes.

Step 6

Add 1 cup of vegetable broth to the pan and simmer gently until the rice absorbs most of the liquid, about 5 minutes. Remove from heat and stir in the chopped parsley.

Step 7

Take one cabbage leaf and place about 2 tablespoons of the rice mixture at the base of the leaf. Fold the sides over the filling and roll tightly like a burrito. Repeat with remaining leaves and filling.

Step 8

In a large pot, layer a few damaged or extra cabbage leaves on the bottom to prevent sticking.

Step 9

Arrange the stuffed cabbage rolls seam-side down in tight layers inside the pot.

Step 10

Pour the diced tomatoes over the rolls, followed by the remaining 3 cups of vegetable broth. The liquid should just barely cover the rolls; add a bit of water if needed.

Step 11

Place a heat-safe plate or a smaller lid over the rolls to keep them in place during cooking.

Step 12

Bring to a boil over medium heat, then reduce to low heat and simmer gently for 1 hour, or until the cabbage is tender and the rice is fully cooked.

Step 13

Remove from heat and let rest for about 10 minutes before serving.

Step 14

Serve warm with a dollop of sour cream or vegan yogurt, if desired, and enjoy!

Nutrition Facts

Serving size	(2610.6g)

Amount per serving	% Daily Value*
Calories	1461.9

Total Fat 60.2g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 8.9g
Cholesterol 4.8mg	0%
Sodium 10996.7mg	0%
Total Carbohydrate 204.4g	0%
Dietary Fiber 45.0g	0%
Total Sugars 58.9g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 692.5mg	0%
Iron 14.5mg	0%
Potassium 4775.8mg	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: 35.6%

Protein: 10.6%

Carbs: 53.8%