Separate the cabbage leaves, being careful not to tear them.
Mix meat, rice, onion, salt, pepper, and paprika.
Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first roll.
Layer the cylinders tightly into a medium-sized or large pot.
Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
Cover the pot, bring to a boil, and simmer for at least three hours.
Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
*Boiled potatoes are often eaten with sarma, and they go quite well together.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	203.66 Kcal (853 kJ)
Calories from fat	61.48 Kcal
		% Daily Value*
Total Fat	6.83g	11%
Cholesterol	43.02mg	14%
Sodium	43.86mg	2%
Potassium	184.83mg	4%
Total Carbs	10.12g	3%
Sugars	0.73g	3%
Dietary Fiber	0.47g	2%
Protein	11.62g	23%
Vitamin C	14.9mg	25%
Iron	1.8mg	10%
Calcium	46.4mg	5%

Amount Per 100 g
Calories	89.53 Kcal (375 kJ)
Calories from fat	27.03 Kcal
		% Daily Value*
Total Fat	3g	11%
Cholesterol	18.91mg	14%
Sodium	19.28mg	2%
Potassium	81.25mg	4%
Total Carbs	4.45g	3%
Sugars	0.32g	3%
Dietary Fiber	0.21g	2%
Protein	5.11g	23%
Vitamin C	6.6mg	25%
Iron	0.8mg	10%
Calcium	20.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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