I am born to immigrant parents from Germany, but I was raised also by my stepfather who is Bulgarian. He provided for me and my siblings. One of our traditions on Christmas Eve was eating cabbage rolls called Sarmi. I think after many years of trying to replicate what my father has made for us I finally feel like I made a match. It is a process. I hope you enjoy it as much as I do.
Ingredients:
- one pound ground beef one pound ground pork
- 2 tbsp olive oil
- one yellow onion
- one tomato
- 1 tbsp paprika
- 1 tbsp oregano
- 2tbsp chubritsa (Bulgarian Savory Seasoning)
- 1 tbsp black pepper
- 2 tsp salt
- 1 cup uncooked Basmati rice
- 15 oz can of crushed tomatoes
- Cabbage leaves (preferably prepared from jar or pickled on your own. You need that sourness from the cabbage)
Directions:
- In pan under medium heat, saute chopped onion in olive oil until onions are translucent.
- Add paprika and cook for a minute.
- Add one grated tomato.
- Add 1/4 cup of warmed water
- Add chubritsa and cook for a couple of minutes.
- Reduce heat and add a 1/4 more warmed water
- Add pepper and add 1/4 cup of warmed water
- Add meat and use a masher to break up.
- Cook the meat until done. Add salt
- Stir and add uncooked rice
- Let cool and then place a large soup spoon worth into cabbage leave and roll (like a burrito).
- At the bottom of the pot place can of crushed tomatoes.
- Line the rolls on top of crushed tomatoes, tightly next to each other, layer by layer. You want to have an even top layer.
- Fill the pot with water just over the rolls. Place a heavy plate on top. I have used a plate and bowl to keep weight on the rolls.
- Cook on low for three hours minimum. The liquid should be simmering.
- Serve hot.
