Silverbeet sarma

Sarma is an Ottoman Empire dish where leaves are stuffed with tasty fillings like mince and rice. The version I like best uses pickled cabbage for wrapping. There are all kinds of variations in Greece, Turkey, the Middle East and Eastern Europe. Wikipedia says:

Minced meat (usually beef, pork, veal, or a combination thereof, but also lamb, goat, sausage and various bird meat such as duck and goose), rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage (fresh or pickled), chard, sorrel, vine leaf (fresh or pickled) or broadleaf plantain leaves.

Silverbeets have been in season so we decided to try out a vegetarian sarma of fresh silverbeet stuffed with rice, silverbeet, dill, onion, garlic and capsicum. It was tasty, healthy and colourful.

Silverbeet stuffed with rice and peppers

Silverbeet stuffed with rice and peppers


Close up of a 'sarma'

Close up of a 'sarma'

One comment

  1. Vera says:

    JF loves golabki, but the cabbages we get here are usually not big enough to have leaves that wrap properly, so it ends up a mess when we make them!

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