Bulgarian sarma: stuffed vine leaves and cabbage leaves

Method

1. 1

   Preparing the leaves

   Scald the vine leaves briefly in boiling water, then drain them. If using cabbage leaves, scald them too to soften them.

   10 min
2. 2

   Frying the onion

   Fry the finely chopped onion in the oil until soft and translucent, then add the minced meat, if using, and fry until browned.

   5 min
3. 3

   Making the filling

   Mix the fried base with the washed rice, sweet paprika, tomato purée, sage, salt and pepper.

   5 min
4. 4

   Filling and rolling

   Spoon the filling into the middle of the leaves, fold in the sides, then roll up tightly. Arrange the rolls snugly side by side in the pot.

   20 min
5. 5

   Cooking

   Cover the rolls with water or stock, season with salt, and simmer over a low heat with the lid on. Vine leaves take about 30 minutes; cabbage leaves take longer, up to two hours.

   40 min
6. 6

   Serving

   Let it stand briefly, then serve warm or cold with yoghurt.

   5 min