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pale-golden sour cabbage rolls filled with ground beef and rice resting on cooked sauerkraut in a shallow reddish-brown braising liquid in a plain pot
Andre Lewis

Sarma-Style Sour Cabbage Rolls

Fermented cabbage leaves bring their own tang and usually arrive flexible enough to roll without blanching. Rinse them briefly if their brine tastes especially sharp, then shave any thick ribs before filling. A little uncooked rice goes in with the beef and expands during the long braise, so leave the rolls loose enough to accommodate it. The sauerkraut underneath protects their bottoms and becomes part of the meal. Check a rice grain from a center roll before serving; tender meat alone doesn't tell you that the grain has finished.
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Prep Time 35 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 large fermented sour cabbage leaves about 1 1/2 lbs, briefly rinsed and drained
  • 1 tbsp neutral oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 lb 90% lean ground beef
  • 1/3 cup uncooked long-grain white rice rinsed
  • 1/4 cup water for filling
  • 1 tsp sweet paprika
  • 1/2 tsp black pepper
  • 2 cups sauerkraut drained
  • 2 cups low-sodium beef broth
  • 1 cup water for braising
  • 1 tbsp tomato paste
  • 1/2 tsp smoked paprika
  • 1/2 cup additional water reserved only if braising liquid reduces too far

Method
 

  1. Heat oil in a small skillet and cook onion for 5 minutes until softened. Add garlic for 30 seconds, then spread on a plate to cool; shave thick ribs from the cabbage leaves without cutting through them.
  2. Mix raw beef, uncooked rice, cooled onion and garlic, filling water, sweet paprika and pepper. Divide into 12 portions and roll each inside a leaf with the sides tucked in, leaving room for the rice to expand.
  3. Spread sauerkraut in the bottom of a wide heavy pot and arrange rolls seam-side down in two snug layers. Whisk broth, braising water, tomato paste and smoked paprika and pour over them; the liquid should come almost to the top layer.
  4. Bring to a gentle simmer, cover and cook over low heat for 90 to 105 minutes. Check occasionally that liquid remains around the rolls and add the reserved extra water in 1/4-cup amounts only if needed to prevent drying.
  5. Check that center fillings reach at least 160°F and the rice is tender, then rest covered off the heat for 10 minutes. Serve two rolls per person with sauerkraut and a little braising liquid.