Green Collard Sarma rolls
- Jul 1
- 4 min read
Updated: Jul 2
Beautiful and delicious collard greens sarma ideal for spring and summer, which can be eaten cold or warm with the addition of sour milk, which is really refreshing. They are made simply and relatively quickly, something similar to when you make sarma from sauerkraut. I love this dish very much, and I make it quite often at this time. In case you can't find collard greens, you can replace it with Swiss chard or vine leaves. Let's make it together and enjoy the phenomenal flavors of this dish.
Ingredients: simple, total time: 85 min., 6-8 serving (24 sarma)
30 green collard leaves/ or Swiss chard or vine leaves
550 g minced meat / pork and beef
150 g rice/ washed few times
2 small yellow onion/ or 1 big finely chopped
1 medium carrot/ blended finely chopped - optional
1 tsp dry spice Vegeta
2 tsp salt/ divided
1 tsp black pepper
2 and 1/2 tsp red ground paprika
1 egg
Olive oil EVO to taste
Preparation:
Filling:
First make the filling for the sarma.
First rinse the rice several times under cold water. (If you want rice, you can cook it separately in a 1:3 ratio of rice and water in cups. Add a little salt to taste and wait for it to swell, about 20 minutes.)
Finely chop the onion and add it to the heated olive oil, fry it until it softens and becomes transparent.
If you want, you can add the blended carrot and mix all the ingredients, this is optional!
Add minced meat, washed and drained rice, 1 teaspoon salt and 1/2 teaspoon black pepper, mix well.
Simmer for about 15 minutes, covered and stirring occasionally. During cooking, add 100 ml of water or as needed.
Now add the 2 teaspoon red ground pepper, simmer for another 5–7 minutes, covered.
When the liquid has evaporated, add one egg, mix quickly and immediately remove from the heat. Leave the filling to cool.
Collard green and blanching:
Wash the greens well under warm water, Then drain them well.
Use a small knife to remove the thick vein along its entire length on the back part of the leaf.
Place water in a large pot and add a one teaspoon of salt. Wait for the water to heat up, but not boil!
As soon as the water is heated (before boiling), add two leaves each of greens and pull out after 2–3 seconds to blanch them.
Drain them well set aside with the help of a flat larger spatula and place on a plate or tray or in cold water.
Make sure not to overlap the leaves, but arrange them next to each other and let them cool.
Preparation green collard sarma:
When the leaves have cooled, take the filling and use 1 spoon to fill the leaves.
Fold the sides and roll into a sarma.
In case your sheet is torn, you can add another sheet underneath and twist it into a wreath, that's how I did it and nothing will get in the way.
Arrange sarma in an oiled dish, one next to the other.
Add 150 ml of water and 1/2 teaspoon of red ground paprika to the pan where you made the filling, scrape the bottom of the pan with a wooden spoon to collect all taste of the ingredients and pour over the collard green sarrna.
Put them to bake in a preheated oven at 180 °C for about 35–40 minutes, covered with aluminum foil.
During cooking, after every 10–15 minutes, I added 150 ml of water twice.
Serve warm with sour milk or sour cream with a piece of bread.
Buon appetito!
NOTE:
You can also cook the rice separately if you are afraid that it will not be cooked, at the end mix in the minced meat filling and stuff the leaves of greens.
During baking in the oven, add only one cup of water of 150 ml or as needed.
You may or may not need to add carrots to these sarmicas, instead of ordinary white rice, you can use integral rice, I used white spiked rice.
If you like it creamier, you can pour boiled cooking cream with a little milk on top before baking of the sarmica.
Keep the collard green sarme covered in the refrigerator for 3–4 days.
Heat the sarmica in a pot with a little water (about 150 ml), for about 10–15 minutes.
6 sarmica are enough for 2 persons since they are small.
Do you want to try something a little different?
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