If you’re looking for the perfect recipe to prepare a traditional Balkan dish with a creative twist, you’ve come to the right place. This Kuglof Sarma with Cabbage recipe combines classic flavors of minced meat, rice, and spices, beautifully baked in a kuglof mold for a stunning presentation. Follow these detailed steps to recreate this hearty and comforting meal at home.
Ingredients:
For the Filling:
- 1 onion, finely chopped
- 50g butter (¼ cup)
- 750g minced meat (beef or lamb) (1.6 lbs)
- 2 tablespoons paprika
- 1 tablespoon ground coriander seeds
- 1 tablespoon cumin
- 1 tablespoon ground ginger
- 1 tablespoon black pepper
- 1 tablespoon dried garlic
- A handful of fresh parsley, chopped (about ½ cup)
- 1 small roasted red pepper, diced
- 100g white mushrooms, diced (⅔ cup)
- 100g black mushrooms, diced (⅔ cup)
- 1 cup cooked rice (adjust to taste)
- Green olives, chopped (about ¼ cup, optional)
- 1 egg, beaten
For the Cabbage:
- 1 whole cabbage
- 2 tablespoons butter (¼ cup, for greasing)
- Grated cheese (for topping, about ½ cup)
Staps:
- Prepare the Filling:
- Melt the butter in a large pan, add the chopped onion, and sauté until translucent.
- Add the minced meat and cook until browned.
- Stir in paprika, coriander, cumin, ginger, black pepper, and dried garlic. Mix well to combine.
- Add chopped parsley, roasted red pepper, and both types of mushrooms. Stir and cook for a few more minutes.
- Remove from heat and let cool slightly. Add the cooked rice, olives, and beaten egg. Mix thoroughly.
- Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Core the cabbage and submerge the entire head in the boiling water until the leaves start separating.
- Carefully remove the cabbage and let the leaves cool.
- Assemble the Kuglof Sarma:
- Preheat your oven to 200°C (400°F).
- Grease a kuglof mold (or a round baking dish) with butter.
- Line the mold with cabbage leaves, covering the sides and bottom completely.
- Fill the mold with the meat mixture, pressing down to avoid air pockets.
- Fold the remaining cabbage leaves over the top to seal. Add small pieces of butter for extra flavor.
- First Baking Stage:
- Cover the mold with foil and bake in the preheated oven for 30 minutes.
- Second Baking Stage:
- Remove the mold from the oven, carefully invert it onto a baking sheet, and lift the mold off.
- Sprinkle grated cheese over the top and return it to the oven at 180°C (350°F) for an additional 20 minutes until the cheese is golden and crispy.
- Serving:
- Let the Kuglof Sarma rest for about 10 minutes before slicing. Serve hot for the best flavor.
Watch the Recipe Video:
Follow the full step-by-step guide on my YouTube channel “Comfort Food Recipes” to see how this dish is made:
Nutritional Information per 100g:
- Protein: 20 grams
- Fat: 15 grams
- Carbohydrates: 5 grams
- Calories: 250 kcal
Pro Tip:
For richer flavors, prepare the filling a day in advance and let it marinate in the refrigerator overnight. This will enhance the taste as the spices fully infuse the meat.
Frequently Asked Questions:
Q: Can I use other types of meat for this recipe?
A: Absolutely! You can substitute the minced meat with chicken, turkey, or even a plant-based meat alternative for a vegetarian option.
Q: Can I prepare this dish in advance?
A: Yes, you can prepare the filling and cabbage leaves ahead of time. Assemble the dish just before baking for the best results.
Q: What side dishes pair well with Kuglof Sarma?
A: This dish is perfect with a side of plain yogurt or a fresh green salad for a complete meal.