Sarma: Soured Cabbage Rolls with Smoked Pork and Paprika Broth

⏱ 210 min · Serves 6

Slow-braised rolls of tangy soured cabbage stuffed with pork, beef and rice, simmered under smoked ribs until the broth turns silky and deeply paprika-red. This is Balkan winter comfort at its finest — better still the next day, with a heap of mashed potato or crusty bread.

Per serving: 612 kcal · 38.0g protein · 29.0g carbs · 38.0g fat

Ingredients

• 1 large head soured/pickled whole cabbage (about 1.5kg, from a Balkan or Polish deli), or 1 head white cabbage plus 4 tbsp white wine vinegar
• 400g minced pork
• 300g minced beef
• 120g long-grain rice, rinsed
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 2 tbsp sweet smoked paprika
• 1 tsp dried thyme
• 1 tsp caraway seeds, lightly crushed
• 1 egg
• 2 tbsp lard or sunflower oil
• 500g smoked pork ribs or smoked bacon hock
• 2 bay leaves
• 1 tbsp tomato purée
• 1 tbsp plain flour
• 1.2 litres hot water or light stock
• Salt and plenty of black pepper
• Soured cream and chopped parsley, to serve

Method

1. Separate the soured cabbage leaves carefully, trim the thick central ribs flat and set aside the smallest, torn leaves for lining the pot. If using fresh cabbage, core it and simmer whole in salted water with the vinegar for 10 minutes, then peel off softened leaves.
2. Rinse two or three leaves if the cabbage tastes very salty, then taste — you want tangy, not fierce. Reserve about 200ml of the cabbage brine if you have it.
3. Fry half the onion in 1 tbsp lard until soft and golden, 8 minutes. Add the garlic, 1 tbsp paprika and the caraway, stir for 30 seconds off the heat, then cool.
4. Mix the pork, beef, rice, cooled onion mixture, egg, thyme, 1½ tsp salt and lots of pepper. Knead for a minute so it holds together.
5. Lay a leaf on the board, spoon 2 heaped tablespoons of filling near the stem end, fold in the sides and roll up firmly but not tightly — the rice needs room. Repeat to make 16–18 rolls.
6. Line a wide heavy pot with the torn leaves and shredded offcuts. Pack the rolls in seam-side down in snug layers, tucking the smoked ribs between them along with the bay leaves.
7. Melt the remaining lard in a small pan, fry the rest of the onion for 5 minutes, stir in the flour and remaining paprika for 1 minute, then the tomato purée. Whisk in the hot water and reserved brine, season lightly and pour over the rolls until just covered.
8. Bring to a bare simmer, cover, and cook very gently on the hob or at 160C fan for 2 to 2½ hours, until the leaves are meltingly tender and the broth is glossy. Do not stir; shake the pot occasionally.
9. Uncover for the last 20 minutes to reduce and darken the top. Rest 15 minutes, then serve two or three rolls per person with the ribs pulled apart, a spoonful of broth, soured cream and parsley.