Sarma - Key Ingredients

1. In a larger bowl, combine all filling ingredients and mix with your hands until integrated. Set aside.
2. Separate cabbage leaves from the cabbage head one by one, and wash each in lukewarm water. (After the wash taste to see if they are too salty. If yes, wash again.)
3. Place cabbage leaves on a cutting board (one by one), and cut out the thick middle vein from each leaf. (Keep veins for later.) Proceed to cut each leaf in half. (If leaves are large, you may have to cut them in quarters.)
4. Place one cut leaf in your hand and put one tablespoon of the filling on in the middle of the upper end. Fold the longer end on left side of the filling toward the filling, and roll everything away from you, squeezing lightly as you roll. Once rolled, tuck the right side of the leaf in with your finger. (You’ll essentially end up with a tiny burrito-like roll.) Set aside.
5. Repeat until you run out of ingredients. (You should have about 25-35 with this amount of ingredients, depending how large you make your rolls. Best are about 1.5×2.5 inches.) Take the veins, and any remaining cabbage, and cut into larger chunks.
6. In a large pot, heat oil on medium. When hot stir in tomato paste. Follow up with flour. At the end, add one cup of hot water.
7. Place first layer of rolls on the bottom. Follow up with handfuls of meat and remaining cabbage. Continue layering until you run out of ingredients. Cover with hot water to come above the top layer (about the thickness of a finger or so).
8. Cook on low for 3 hours. Do not stir. Add a bit of water at a time to keep the water level even.
9. (In all you’ll add about 5 cups total for the stew, but it may vary.)
10. Serve hot by itself or with mashed potatoes. Optionally add sour cream.

Recipe curtesy of: BALKANLUNCHBOX