Sarmi (Bulgarian Cabbage Rolls with Mince and Rice)
Tender cabbage leaves wrapped around spiced pork, beef and rice, simmered until soft and served with cold yoghurt.
- Time2 hr
- LevelMedium
- Costabout £1.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 422kcal
- 22.8gcarbs
- 4.2gof which sugars
- 25.1gfat
- 9.6gsaturates
- 25.3gprotein
- 2gfibre
- 3.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Cut out the cabbage core. Simmer the whole cabbage in a large pot of water for 10 minutes, then peel off the soft outer leaves as they loosen. Return to the water as needed until you have about 20 leaves.
10 min - 2
Cook the onion in the oil for 5 minutes until soft. Stir in the paprika and rice and cook for 1 minute, then tip into a bowl and leave to cool for 10 minutes.
5 min - 3
Add both minces, the savory, mint, parsley, salt and pepper and mix well. Shave the thick rib of each leaf flat with a knife, then roll about 1 heaped tablespoon of filling in each leaf, tucking in the sides.
- 4
Line a wide heavy pot with spare torn leaves. Pack the rolls in, seam side down. Mix the tomato purée, water and lemon juice and pour over.
- 5
Put a small plate on top to hold the rolls down. Cover and simmer very gently for 1 hour, until the rice is cooked through and the cabbage is silky.
60 min - 6
Rest for 10 minutes. Serve with spoonfuls of cold yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
