Sarma: Stuffed Cabbage Rolls with Smoked Pork and Creamed Spinach

Name: Sarma: Stuffed Cabbage Rolls with Smoked Pork and Creamed Spinach
Prep time: 1 h
Cook time: 3 h 30 min
Total time: 4 h 30 min
Yield: 8 servings
Cuisine: Balkan
Ingredients: 1 head sauerkraut cabbage (large, whole leaves); 1 pound ground beef; 1 pound ground pork; 1 yellow onion (medium, finely chopped); 4 clove garlic (minced); 1 tablespoon sweet paprika; 1 teaspoon dried savory; 0.5 teaspoon black pepper; 1 teaspoon salt; 2 cup riced cauliflower (raw); 0.5 pound smoked pork belly (cubed); 1 jar sauerkraut; 1 can crushed tomatoes; 2 cup low-sodium beef broth; 1 tablespoon olive oil; 0.5 cup fresh parsley (chopped, for garnish); 2 package frozen chopped spinach (thawed and squeezed dry); 2 tablespoon unsalted butter; 2 ounce cream cheese (softened); 0.5 cup heavy cream; 0.25 teaspoon garlic powder

Hearty and deeply satisfying cabbage rolls, stuffed with a flavorful mix of ground meats and rice (substituted with riced cauliflower for low-carb), simmered in a tangy sauerkraut and tomato sauce, served with rich creamed spinach.

Prep: 1 hr
Cook: 3 hr 30 min
Total: 4 hr 30 min
Servings: 8
Cuisine: Balkan
Difficulty: Hard

Dietary

Low-Carb
Nut-Free
Gluten-Free
Soy-Free
High-Protein
Low-Sugar

Ingredients

1 head sauerkraut cabbage (large, whole leaves)
1 pound ground beef
1 pound ground pork
1 yellow onion (medium, finely chopped)
4 clove garlic (minced)
1 tablespoon sweet paprika
1 teaspoon dried savory
0.5 teaspoon black pepper
1 teaspoon salt
2 cup riced cauliflower (raw)
0.5 pound smoked pork belly (cubed)
1 jar sauerkraut
1 can crushed tomatoes
2 cup low-sodium beef broth
1 tablespoon olive oil
0.5 cup fresh parsley (chopped, for garnish)
2 package frozen chopped spinach (thawed and squeezed dry)
2 tablespoon unsalted butter
2 ounce cream cheese (softened)
0.5 cup heavy cream
0.25 teaspoon garlic powder

Instructions

Carefully remove 12-16 whole leaves from the sauerkraut cabbage head. Trim any thick stems to make them pliable for rolling. If the cabbage is very salty, rinse lightly under cold water.
In a large bowl, combine 1 pound of ground beef, 1 pound of ground pork, 1 finely chopped medium yellow onion, 4 minced cloves of garlic, 1 tablespoon of sweet paprika, 1 teaspoon of dried savory, 1/2 teaspoon of black pepper, 1 teaspoon of salt, and 2 cups of raw riced cauliflower. Mix thoroughly by hand until well combined.
Lay a cabbage leaf flat. Place about 2-3 tablespoons of the meat mixture near the stem end. Fold the stem end over the filling, then fold in the sides, and roll tightly away from you to form a compact roll. Repeat with the remaining cabbage leaves and meat mixture. If you have extra meat, form it into small meatballs.
Take about 1/4 of the (32 ounce) jar of drained sauerkraut and spread it evenly on the bottom of a large Dutch oven or heavy pot. Arrange half of the 1/2 pound of cubed smoked pork belly on top of the sauerkraut.
Place the prepared cabbage rolls snugly on top of the sauerkraut and smoked pork belly. If you made extra meatballs, nestle them in between the rolls. Add the remaining smoked pork belly on top of the rolls. Cover the rolls with the remaining sauerkraut.
In a separate bowl, combine the 1 (28 ounce) can of crushed tomatoes and 2 cups of low-sodium beef broth. Pour this liquid over the cabbage rolls, ensuring they are mostly submerged. Add a tablespoon of olive oil to the top. Add a little water if needed to cover.
Bring the pot to a simmer on the stovetop, then reduce heat to low, cover, and cook for at least 2.5 to 3 hours, or until the cabbage rolls are very tender and the flavors are fully developed. Alternatively, bake in a 325 degree Fahrenheit oven for 3 hours.
While the sarma is simmering, prepare the creamed spinach. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the 2 packages of thawed and squeezed dry frozen chopped spinach, 2 ounces of softened cream cheese, 1/2 cup of heavy cream, and 1/4 teaspoon of garlic powder. Stir constantly until the cream cheese is fully melted and the spinach is heated through and creamy. Season with salt and pepper to taste.
To serve, place 1-2 cabbage rolls per plate with plenty of the rich sauce. Serve alongside a generous portion of creamed spinach. Garnish with 1/2 cup of fresh parsley.

Notes

Sarma tastes even better the next day as the flavors meld. Be sure to use real sauerkraut cabbage leaves if possible, as they add authentic sourness and are easier to work with than fresh cabbage for rolling.

Nutrition (per serving)

Calories: 580
Protein: 35 g
Carbohydrates: 15 g
Fat: 42 g
Fiber: 6 g
Sodium: 800 mg
Saturated Fat: 18 g
Sugar: 5 g
Cholesterol: 130 mg