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<\/a>Sarma is the Turkish word for “something wrapped” and dolma is the word for “something stuffed”.\u00a0 I made both for Sunday dinner.\u00a0 It rained most of the day,\u00a0the kind of hard rain that we desperately needed this summer.\u00a0 A perfect\u00a0excuse to stay\u00a0inside.\u00a0 Most Sundays we try to make something extra special for dinner.\u00a0 I made some stock out of lamb bones and some leeks.\u00a0 In the broth, I wilted whole cabbage leaves for the sarma.\u00a0 After that, I cleaned and hollowed out the squash, tomatoes, and the red peppers.<\/p>\n
Before & After<\/em><\/p>\n *You’ll need some broth for simmering later.\u00a0 You can either make it ahead of time or buy it.<\/p>\n Ingredients<\/em><\/p>\n STUFFING<\/em><\/p>\n Put the bacon pieces in the pan and render the fat.\u00a0 When the bacon fat has mostly melted off, add the onions, garlic, rice\u00a0and\u00a0later the carrots.\u00a0\u00a0The meat goes in last.\u00a0\u00a0Cook gently\u00a0the meat is not pink anymore.\u00a0 Add the sauerkraut.<\/p>\n You can pretty much use any vegetables you have for this dish.\u00a0 For example, Swiss chard may be used in place of the cabbage.\u00a0 The quantity depends of the size of wraps you make\u00a0and the size of the vegetables.\u00a0 All of the vegetables except for my garden tomatoes were purchased from Shooting Star Farm<\/a>\u00a0at the Mineral Point Farmers’ Market<\/a>.<\/p>\n Warm up the broth and wilt the cabbage in the pot\u00a0to make it easier to use for wrapping.\u00a0 (Ideally, a whole head of sauerkraut cabbage that has been cured is used but I do not\u00a0have access to that.)\u00a0 Place all of the cabbage wraps and stuffed vegetables in a deep pan (with cover)\u00a0and\u00a0pour in some broth enough to cover the veggies 3\/4 of the way.\u00a0\u00a0Cover.\u00a0 You can add some fresh leeks and more\u00a0kraut on top if you like.\u00a0 Simmer on low on the stove\u00a0for at least 2 hours or until the vegetables are soft.\u00a0\u00a0Enjoy\u00a0with a dollop of sour cream.<\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2012\/10\/stuffedvegetables1.jpeg\" "\\"stuffedvegetables\\"")
<\/a>I was first introduced to sarma\u00a0at a dinner made by the amazing\u00a0Vesna (the mother of my best friend<\/a> from high school).\u00a0 Sarma or Dolma\u00a0are dishes\u00a0found in many countries in Eastern Europe, with many\u00a0different variations.\u00a0 Vesna’s\u00a0is the Serbian version.\u00a0 This is not\u00a0Vesna’s nor is it an authentic\u00a0recipe but a re-creation of my taste memory of the dish using what I have in my kitchen.\u00a0 I might have committed a crime mixing dolma and sarma together!<\/p>\n\n
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![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2012\/10\/stuffedcabbage1.jpg\" "\\"stuffedcabbage\\"")
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