Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cabbage
- 4 or 5 onions, diced
- 2 or 3 stalks celery
- 1/3 cup oil
- 1 green pepper, diced
- 1/2 cup rice, cooked
- 1 cup ground walnuts
- 1-16 oz. can whole tomatoes
- salt
- =
Directions
Serbian sarma is similar to Greek dolmas, though it's made with cabbage instead of grape leaves. The usual sarma is made with ground pork and chuck, resulting in a rather disgusting combination of meat, oil and cabbage. We take it down a notch for lent, during which most days are spent fasting on a vegan diet. Hence: lenten (posna) sarma. This recepie sounds a bit odd, so one could use grape leaves instead to Greek it up.
Cut out the hard core of the cabbage; or, if using sweet cabbage, boil it and then separate each leaf. Heat oil in a skillet, then add onions, celery and pepper. Fry until soft. Add cooked rice, stir and fry the whole deal. Remove from heat, add salt and walnuts, mix well. Scoop approximately a tablespoon onto cabbage leaf and roll that baby up. Place the rolls in a large pot, adding tomatoes and enough water to cover them up. Cook over a slow boil (medium heat) for about an hour. Keep covered until it's time to eat.