John Jugum
Chef
Ingredients
- 1 head pickled cabbage
- 150g beef mince
- 150g lamb mince
- 150g pancetta bacon or smoked speck bacon – diced
- 1 cup rice
- 4 garlic cloves crushed
- 1 Tbsp vegeta
- 1 Tbsp smoked paprika
- 20ml olive oil
- 1 egg
- 1 small bunch of parsley chopped
- 2 Tbsp tomato paste
- 1.5L of warm water
- 3 bay leaves
- 1 onion (diced)
- 1 Tbsp ground pepper
Instructions
1. Place 12 cabbage leaves on the clean surface (table) and slice the rest of the cabbage thinly and set aside.
2. In a bowl using your hand, mix beef mince, lamb mince, diced bacon, crushed garlic, Vegeta, paprika, rice, parsley, 10ml olive oil, ground pepper and one beaten egg. Mix it with your hand until all ingredients are combined.
3. Place stuffing on the bottom part of the cabbage leaves, evenly spreading an amount of the mixture on each leaf. Roll the leaves gently and not too tightly, but tuck the side ends in so the leaves are completely closed.
4. In a saucepan on a medium heat, add 10ml of olive oil, diced onion and sliced cabbage and sauté for about 2-3 minutes. Remove from heat and place your rolled cabbage leaves (sarma) into a saucepan, arranging them tidily.
5. Dissolve the tomato paste with warm water and pour it over the sarma until they are covered with liquid. Add bay leaves and bring it to boil.
6. Reduce the heat and cook for about 70-80 minutes on medium temperature. Shake the saucepan gently and occasionally, but don’t stir with a spoon to avoid sarma from breaking apart/open.
7. Serve with mashed potato or bread – sourdough, ciabatta or focaccia, and enjoy this traditional meal rich in protein and vitamin C. You can garnish with sour cream and a touch of paprika or similar.
Dobar tek!
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
