Sarma (Croatian Cabbage Rolls)
March 30, 2015
- Prep: 1 hr 30 mins
- Cook: 5 hrs 30 mins
1 hr 30 mins
5 hrs 30 mins
- Yields: 10-12
1Prep the cabbage by cutting a cross in the base (for better internal cooking), boiling in vinegared water for 10 minutes and let sit for further 20 before removing each leaf - four outer leaves reserved for lining, all larger leaves halved and spines chopped up and set aside, smaller leaves just thin the spine with a sharp knife, quarter core (once leaves are too small) and put aside with chopped spines.
2Mix minces, rice, onion, 1/4 cup sauerkraut, vegeta, torn bread and egg well with your hands. You may season more if that is your preference.
3Line the cooker with 2 outer leaves and scatter some sauerkraut and chopped spines on bottom.
4Roll 1-2 tsp mix and place at middle of one end of leaf. Fold the spine side in and then roll up and finish by tucking the softer end in to the roll. If smaller leaves, put the mix at the base end and roll then tuck both sides into the roll.
5Tightly pack each layer with rolls, then repeat the sauekraut and spine mixture between each.
6Just cover with water and lay the last two outer leaves over the top.
7Put slow cooker on. I had it on high for 5 hours but probably could have done it one low once it had come to the boil.
8Towards the end, remove the top leaves, mix some cooking juice with the tomato paste, flour and water (and tinned tomatoes if using) and pour back over and cook for a further 20-30 minutes.
Submitted by Sophie Burnham
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