Prepare the Cabbage Leaves:

• If Using Pickled Cabbage: Gently remove 5-6 large pickled cabbage leaves from the jar and place them in a large bowl of cold water to help them unroll and separate. Set aside any torn or smaller leaves. After draining, refill the bowl with fresh water to soak the leaves until you’re ready to use them.

• If Using Fresh Cabbage: Choose 1 large, firm head of cabbage. Remove any wilted outer leaves and wash the cabbage thoroughly. Boil a large pot of water and prepare a bowl of ice water. Cut around the cabbage’s stem to loosen the leaves. Blanch the whole head in the boiling water for 2-3 minutes until the leaves soften. Transfer the cabbage to the ice water with tongs. Once cooled, trim the thick central veins from each leaf to make them more pliable for rolling. Repeat until you have enough leaves.

Cook the Filling:

• Heat the Pan: In a large fry pan, heat 2 tablespoons of oil over medium-high heat until it shimmers.

• Sauté Vegetables: Add 1 finely diced onion and sauté until soft and translucent. Stir in 2 grated carrots and cook until softened, about 3-4 minutes. Add 3 minced garlic cloves and cook until fragrant.

• Prepare the Meat Mixture: Add 250 g of ground beef and 250 g of ground pork directly to the pan with the cooked vegetables. The meat does not need to be pre-cooked. Mix it raw with the vegetables and the rice. Break apart the meat with a spatula and cook for about 10 minutes, or until the meat is browned and fully cooked.

• Season and Mix: Season with 3 tablespoons of paprika, salt, and pepper to taste. Stir in ½ cup (200 g) of rinsed rice. If using pickled cabbage, adjust the seasoning since it may already be salty. Ensure the mixture is dry; if there’s excess liquid, stir to evaporate it. Set aside.

Assemble the Sarma:

• Preheat the Oven: Preheat your oven to 400°F (200°C).

• Prepare the Baking Dish: Line a baking dish with any leftover cabbage leaves to protect the Sarma from burning and add extra flavor.

• The most important step: wrapping the Sarma: Take a cabbage leaf and place it smooth side down, veiny side up, on your work surface. If there are any tears or holes, patch them with small pieces of leftover cabbage to prevent the filling from leaking out during cooking. If the leaf has a very thick central vein, use a sharp knife to shave down the vein without cutting through the leaf. Place a portion of the filling near the base of the leaf, just above where the stem was attached. The amount of filling will depend on the size of the leaf, but generally, about 2-3 tablespoons is sufficient. Fold the bottom part of the leaf (where the stem was) over the filling to secure it. Fold in the sides towards the center, then roll the leaf away from you, tucking in the sides as necessary, until you have a neat, tight roll. It should resemble a small log or burrito. Place the rolled Sarma seam-side down in the baking dish. Arrange each Sarma next to each other snugly to help keep them in place. Continue with the remaining leaves and filling until all the Sarma are wrapped. If you have any leftover cabbage, cover the top of the Sarma, which helps in keeping them moist and preventing them from burning.

• Add Bay Leaves: Add bay leaves (but remove them before serving) and pour water halfway up the rolls and cover with lid.

• Bake: Bake in the preheated oven for 30-40 minutes. After 40 minutes, uncover and continue baking until the tops are slightly browned.

Serve and Enjoy:

• Cool and Serve: Remove the Sarma from the oven and let it cool slightly before serving. This dish often tastes even better the next day as the flavors meld together beautifully. Store leftovers, covered, in the refrigerator for up to 3 days.

• Accompaniments: Serve warm Sarma with pickled vegetables, a dollop of sour cream or Tarator, and a fresh salad. Add crusty bread, such as a baguette, and a refreshing glass of juice to complete this comforting meal. 🤤