Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
punky1983@hotmail.com, 08/08/03
Serbian Posna SarmaIngredients (use vegan versions): 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 its 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 its time to eat.
Serves: 6-8
Preparation time: 1:30
another vegetarian serb? Could it be? I'm trying this recipe!
Archived comment by: monkeyandbunny
now three serbian vegos, that's phenomenal. this i would like to try out kinda soon. i have converted two other serbian recipes to vegan. all else is another dead, cooked animal. any others would be welcome. will post my findings...
Archived comment by: zani
now four serbian vegetarians ... if you convert some more Serbian dishes let me know. I have to make this for my friends - they`ll be shocked - what? no meat?!!! :-)
Archived comment by: mima4nyc
Ingredients; 1 Sweet red pepper 1 Sweet yellow pepper 1 peeled onion 2 cloves of garlic 5 mushrooms 1 celery stick 2 whole carrots 2 whole tomatoes Salt & Pepper (or Vegeta if possible) Follow the previous recipe but now use the above ingredients for the stuffing the cabbage leaves. And instead of just boiling in tomato, add some finely chopped onions, garlic, tomato pure and a glass of white wine when cooking the stuffed cabbage leaves.
Archived comment by: neb
Try these fillings for a more Armenian taste (Mmmm that sweet basil) Filling: 2 cups River rice (rinsed) 6 cups onions, chopped 4 cups fresh tomatoes seeded and chopped 1/2 lemon 1/4 can tomato paste 1/4 teaspoon allspice 1/2 cup olive oil 1/4 cup dill, cumin, or parsley 1 cup sweet basil Salt and pepper to taste 1/4 cup pine nuts (optional)
Archived comment by: nnhubbard
used hazelnuts instead of walnuts and many many onions and garlic. subbed silverbeet and dried thyme for celery, and added much vege stock with the tomatoes/water in the stewing process. although tastes similar to what i remember from my younger days it needs some extra work on the taste factor.
Archived comment by: zani
also...these disintegrated in the pot despite placing a weight on them whilst cooking so be careful, its rather frustrating to serve up to dinner guests as a slosh. maybe if they were rather vision-impaired.... might try the armenian version above with vine leaves instead. anyone else try this one ?
Archived comment by: zani
