A few years ago, I had Sarma sa Orasima for the first time. I really enjoyed it but never got around to asking the host for the recipe. Since then, I’ve made regular sarma with meat, but with the winter chill definitely settling in and with Christmas just around the corner, I thought I’d try creating it myself, altering my current sarma recipe to make this version, which is just as delicious.
Sarma sa Orasima, a meatless vegan version of traditional sarma is most often served on fasting days in Serbia, usually before Christmas. However, after tasting this dish I’m sure you’ll consider preparing it throughout the year for your vegetarian guests. As someone who loves the meat version of sarma, I truly don’t miss the meat in this recipe. In fact, the subtle nuttiness of the walnuts, the heartiness of the rice, and the delicious vegetables throughout really make this a substantial meal.
When making vegetarian sarma, there needs to be an adequate substitution for the meat to make this dish delicious. So in order to bulk up the filling, potatoes, rice, and sometimes even oatmeal or soy is used. In this version, I use potatoes, rice, and walnuts. But keep in mind that the dish itself still tastes like sarma, the walnut flavor is not overwhelming or too noticeable.
I hope you give this recipe a try soon and consider it next time you’re entertaining someone for dinner who is vegan or vegetarian.
Interested in the meat version of this recipe? Check it out here!
Sarma sa Orasima / Vegan Cabbage Rolls with Walnuts
Course: Main4
servings30
minutes1
hourA vegan sarma recipe with an unexpected, but traditional, ingrediant.
Ingredients
1 jar (around 46 oz/1.3 kg) of pickled cabbage leaves or a medium head of pickled cabbage, drained and rinsed (8-10 cabbage leaves)
1 large onion, diced
1 medium carrot, grated
1 stalk celery, diced
3 medium potatoes, grated
1 cup (g) uncooked rice, rinsed
1 cup (g) walnuts, ground
2 tablespoons (14 g) paprika (aleva paprika)
2 tablespoons (34 g) Vegeta seasoning
Black pepper (biber) to taste,
Salt, to taste
Oil
Directions
- Open your jar of cabbage leaves and carefully unroll each one. Place the leaves in a large bowl and fill it with fresh cold water. Slightly rinse the leaves, pour the water out, and refill with fresh cold water again. Set aside while you prepare the filling.
- Rinse your uncooked rice in a strainer until the water runs clear. Place the rice in a medium saucepan and add water. Cook the rice until slightly undercooked (about 80% cooked). Remove from heat and set aside.
- In a large skillet, add a couple of tablespoons of oil and the diced onion and celery. Add around 1/2 cup (120 ml) of water to the skillet and cook the vegetables on medium high heat until all of the water has evaporated and the vegetables are soft, stirring occasionally.
- When the water has completely evaporated and the vegetables have begun to brown, add in the grated carrot and continue cooking. You may need to add in a couple more tablespoons of oil at this point so the vegetables are able to brown nicely and the mixture isn’t dry.
- After a few minutes, add in the grated potatoes, stir, and then the ground walnuts. Stir again and remove from heat.
- To the mixture, add the cooked rice, vegeta, paprika, black pepper, and salt to taste. It’s safe to taste the mixture at this point to check for seasoning. Add salt to taste but keep in mind the cabbage leaves are salty as well, so don’t add too much. Add additional oil as needed.
- Preheat oven to 375 F (190 C).
- Lay one leaf of cabbage on a flat surface (or your palm) and spoon 1-2 tablespoons of filling into the center of the leaf. Fold in the sides and tightly roll the filling away from you. Transfer the rolled leaf to the baking dish. Repeat this step until you have used up all of the leaves and filling.
- Once you have rolled all of the sarma, fill the skillet you used to make the filling with 1-2 cups of water, enough to cover the baking dish 1/2 way up with water. Scrap the pan with the water and pour it over the arranged sarma in the dish. Ensure the water is 1/2 way up in the dish.
- Cover the baking dish with aluminum foil and place in the oven. Bake at 375 F (190 C) for 35 minutes. After 35 minutes, remove the foil and turn up the heat to 400 F (200 C). Bake uncovered for another 25 minutes and turn off the oven. Remove the baking tray and serve immediately.
Notes
- While you may think adding a little more oil may make the dish greasy, don’t worry it won’t! When making sarma with meat, the fat from the meat provides the grease, but here we need to add it in since there is no meat in the recipe. Expect to use around 1/3 cup of oil for the filling.
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