Serbian Sarma (Сарма) — Stuffed Sour Cabbage Rolls

• 16sour cabbage leaves (large fermented cabbage leaves, thick ribs trimmed)
• 500 gshredded sauerkraut
• 450 gground pork
• 250 gground beef
• 200 gyellow onion, finely chopped
• 3 clovegarlic (minced)
• 90 gshort-grain white rice (rinsed and drained)
• 2 tspsweet paprika
• 1 tspfine sea salt
• 1 tspground black pepper
• 25 glard
• 500 gsmoked pork ribs
• 150 gsmoked bacon (cut into 1 cm strips)
• 2 leafbay leaves
• 1 tspwhole black peppercorns
• 1.2 lwater (hot)
• 2 tbspsunflower oil
• 15 gall-purpose flour

Instructions

1. 1

   Separate the sour cabbage leaves and rinse each leaf under cold running water for 10 seconds to moderate the saltiness. Trim the thick central rib from each leaf with a small knife so the leaf rolls without tearing.

2. 2

   Melt the lard in a skillet over medium heat and cook the chopped onion for 6 minutes, stirring often, until softened but not browned. Add the minced garlic and cook for 1 minute more, then remove the skillet from the heat.

3. 3

   In a large bowl, combine the ground pork, ground beef, rinsed rice, cooked onion mixture, 2 tsp sweet paprika, salt, and ground black pepper. Mix firmly with your hands or a spoon for 2 minutes until the filling looks cohesive and slightly sticky.

4. 4

   Place one cabbage leaf on the work surface with the stem end closest to you and add about 55 g of filling near the base. Fold the sides inward, roll tightly away from you, and tuck the final edge underneath so the roll holds its shape during cooking.

5. 5

   Spread half of the shredded sauerkraut across the bottom of a heavy Dutch oven or deep casserole. Add half of the smoked ribs, half of the bacon, 1 bay leaf, and half of the peppercorns to create a smoky, protective base.

6. 6

   Arrange the cabbage rolls seam-side down in tight layers over the sauerkraut and smoked meat. Scatter the remaining sauerkraut, smoked ribs, bacon, bay leaf, and peppercorns over the top, then pour in 1.2 l hot water until the rolls are just covered.

7. 7

   Bring the pot to a gentle simmer over medium heat, then reduce the heat to low and cover with a lid. Cook for 2 hours and 30 minutes, keeping the liquid at a quiet bubble so the rolls become tender without bursting.

8. 8

   Make the paprika roux by heating the sunflower oil in a small pan over medium-low heat, then whisking in the flour for 1 minute. Stir in 1 tsp sweet paprika for 10 seconds, ladle in 120 ml of hot cooking liquid, and pour the smooth mixture back into the pot.

9. 9

   Simmer the sarma uncovered for 20 minutes after adding the roux so the broth thickens lightly and the paprika blooms. Let the pot rest off the heat for 15 minutes before serving, because the rolls firm up and the smoky-sour flavor deepens.