Cast Iron Sarma
This delightful dish works well for special occasions and weekend dinners. Simple to make and so very good. A bundt pan makes this especially appealing and easy to serve.
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Ingredients
- 1.5 lbs Ground pork
- 1 whole cabbage
- 3.5 oz pancetta sliced
- 1/2 cup rice soaked
- 1/2 large onion chopped
- 1 tbsp minced garlic
- 1 tsp Hungarian paprika
- 1 ea bay leaf
- 1/2 tsp Salt
- 1/8 tsp black pepper
Instructions
- Soak the rice in cold water.
- Cut the cabbage in half and remove the core.
- Remove leaves from cabbage leaving the harder middle section and set aside.
- Bring a large pot of water to a boil.
- Add 1 tsp oil to a hot skillet. Cook onions till slightly tender. Add garlic, paprika, 2 slices of the pancetta, chopped, and cook for 2 minutes.
- In a large mixing bowl, add pork, onion mixture, salt and pepper. Drain and add rice. Combine thoroughly and set aside.
- Blanch cabbage leaves for 1 minute and remove to bowl
- Line a Bundt pan with the cabbage leaves, reserving enough for a top layer. Add the meat mixture to the leaves making a round meat loaf.
- Fold remaining Pancetta and line top of meat mixture.
- Top with remaining cabbage leaves and roll and tuck into the bottom layer. Add a bit more salt an pepper to the top.
- Bake in a 300 oven for at least an hour, or until the pork hits 180 degrees F.
- Flip Bundt pan to serving plate, and let cool.
- Slice and serve.
Notes
Nutrition Information
Nutrition Facts
Cast Iron Sarma
Amount Per Serving
Calories 387
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 94mg31%
Sodium 602mg26%
Potassium 351mg10%
Carbohydrates 7g2%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 22g44%
Vitamin A 200IU4%
Vitamin C 2.5mg3%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.