Sarma (Stuffed Cabbage)

Ingredients and Weight:

• 12 large green cabbage leaves (about 12 ounces)
• 1 cup brown rice, uncooked
• 1 pound ground beef
• 1 onion, chopped (about 6 ounces)
• 1 carrots, chopped (about 4 ounces)
• 1 celery stalk, chopped (about 3 ounces)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup tomato sauce
• 1/2 cup beef broth
• 1 cup sour cream, for serving

Preparation Time:

30 minutes

Cooking Time:

1 hour and 30 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Remove the core from the cabbage and separate the leaves. Blanch the leaves in a large pot of boiling water for 2-3 minutes, or until they are softened. Drain and set aside.
2. In a large skillet, brown the ground beef, onion, carrot, and celery over medium heat. Drain off any excess fat.
3. Stir in the rice, garlic, oregano, thyme, salt, and pepper. Cook for 1 minute, or until the rice is toasted.
4. Add the tomato sauce and beef broth to the skillet. Bring to a simmer and cook, uncovered, for 15 minutes, or until the liquid has been absorbed.
5. To assemble the cabbage rolls, place about 1/2 cup of the rice mixture onto the center of a cabbage leaf. Fold the sides over the filling and roll the leaf up tightly. Repeat with the remaining leaves and filling.
6. Place the cabbage rolls in a large baking dish. Pour any remaining rice mixture over the rolls.
7. Bake the cabbage rolls in a preheated oven at 375°F for 1 hour and 15 minutes, or until the cabbage is tender and the filling is cooked through.
8. Serve the cabbage rolls with sour cream.

Nutritional Information:

Serving Size: 1 cabbage roll (with 1/4 cup sour cream)

Calories: 350 Fat: 15 grams Protein: 25 grams Carbohydrates: 35 grams Fiber: 5 grams

Dish Characteristics:

• Hearty and satisfying
• Savory and flavorful
• Made with wholesome ingredients
• Can be customized to suit individual tastes
• Perfect for a special occasion or a hearty weeknight meal

User Comments:

"These cabbage rolls were absolutely delicious! The filling was flavorful and the cabbage was cooked to perfection. I will definitely be making these again." - Anonymous

"I'm not a huge fan of cabbage, but I really enjoyed these cabbage rolls. The filling was moist and the cabbage was tender. I would highly recommend this recipe to anyone." - John Smith

"These cabbage rolls are a family favorite. They are easy to make and always a hit with my guests." - Mary Jones

Special Precautions and Tips:

• To make the filling ahead of time, cook the rice and vegetables according to the recipe. Let cool completely and then refrigerate in an airtight container for up to 3 days.
• To make the cabbage rolls ahead of time, assemble the rolls according to the recipe but do not bake them. Place the rolls in a baking dish and cover with plastic wrap. Refrigerate for up to 3 days. To bake, preheat oven to 375°F and bake the cabbage rolls for 1 hour and 15 minutes, or until the cabbage is tender and the filling is cooked through.
• If the cabbage leaves are too stiff, blanch them for a longer period of time.
• If the filling is too dry, add more tomato sauce or beef broth.