Stuffed Cabbage and Yogurt Sauce Recipe
This hearty and satisfying meal combines tender cabbage leaves filled with a savory mixture of ground beef, rice, and spices.
Ingredients
- 1 ⅛ lb minced meat (ground veal or beef)
- ¾ lb ground pork
- 1 bunch spring onions
- ½ cup rice (uncooked )
- 1 cup yogurt
- ⅓ cup parsley (chopped fine)
- ⅓ cup mint (chopped fine)
- 2 tsp paprika (optional)
- black pepper
- cabbage leaves (you can use grape leaves instead)
- ½ cup butter (you can use sunflower oil)
- 2 egg yolks
- salt
- 1 can tomato sauce small
Instructions
- To make sarmi, you need to start by boiling a head of cabbage until the leaves are tender for about 5-7 minutes enough to be removed without breaking. You can also carefully remove the leaves and boil them in salted water until they look cooked and are just bendable enough to roll.
- Remove from heat and carefully separate each leaf from the head using tongs or a fork. Place the cabbage leave on a paper towel to cool down and absorb any exceed water.
- Over a medium heat place a pan with a small amount of oil, add the finely chopped onions and stir with 1 tsp paprika.
- When the onion became translucent, add the meat, pepper, rice, mint, and finely chopped parsley, then cook until the meat looks almost done.
- After adding ¾ cup of water, bring to a boil and then cover with a lid and low the heat to low for 10 mins or until the water is absorbed by the rice. By following these steps, you allow the rice to absorb all of the water evenly without overcooking or sticking together. When ready turn off and let it cool down a little.
- Place a cabbage leaf on a cutting board and use a teaspoon to grab from the mixture and place in the middle of the cabbage leaf. Similar to a small egg roll, make into a rolled, folding the cabbage on both sides as fully enclosed, package.
- Repeat the steps for the rest of the cabbage leaves and it depends on the size of the leaves you may add more for larger.
- Use a saucepan to arrange the cabbage rolls and add ½ cups of warm water, then cover and simmer. Heat on medium-high until boiling and then reduce to low and let it boil for 30-35minutes.
- In the meantime, mix the yogurt with the rest of the paprika, egg yolks, and other spices as you desire.
- Transfer the sauce mixture to a small saucepan and add tomato sauce, salt, and pepper. Stir the ingredients together and heat slowly until they become warm. Pour the sauce over the stuffed cabbage, serve it and relish!
Notes
Boil cabbage leaves for 5-7 minutes until the outermost layer of leaves is softened and pliable.
Cooking times may vary depending on the type of rice you are using, but generally it takes about 10 minutes for most varieties.