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.
Servings: 6 people
Calories: 387kcal
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-label]
Nutrition
Calories: 387kcal | Carbohydrates: 7g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 94mg | Sodium: 602mg | Potassium: 351mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 200IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 1.3mg