Kafana-Style Sarma

A rich, slow-braised version of Kafana-Style Sarma using grass-fed meat and naturally fermented cabbage.

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Ingredients

  • 1 large head naturally fermented sauerkraut (whole-leaf if possible), leaves separated
  • 500g grass-fed ground beef
  • 300g pastured ground pork
  • 1/2 cup organic long-grain white rice, rinsed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil
  • 1 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt
  • 2 tbsp tomato paste (no added sugar)
  • 400g canned whole San Marzano tomatoes, crushed by hand
  • 200g smoked pasture-raised pork ribs or smoked pork neck (for the pot)
  • 1 bay leaf
  • 1 cup warm water

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What you'll need

Instructions

  1. Sauté the onion in avocado oil over medium heat until soft and golden, about 8 minutes. Add garlic and cook for 1 minute more. Let cool slightly.
  2. Combine ground beef, ground pork, rinsed rice, sautéed onion and garlic, paprika, smoked paprika, black pepper, and salt in a bowl. Mix well with your hands.
  3. If the sauerkraut is very sour, rinse the leaves briefly and pat dry; shave down any thick center ribs so the leaves roll easily. Lay a leaf flat, place 2–3 tablespoons of filling at the base, fold in the sides, and roll tightly. Repeat with remaining filling and leaves.
  4. Line the bottom of a heavy pot or Dutch oven with any torn or leftover sauerkraut leaves. Nestle the smoked pork ribs on top.
  5. Arrange the rolls seam-side down in tight layers. Whisk tomato paste into the crushed tomatoes with 1 cup warm water and pour over the rolls. Tuck the bay leaf in.
  6. Add enough water to just barely cover the rolls. Bring to a gentle boil, then reduce to the lowest simmer. Cover and cook for 2–2.5 hours until the rolls are tender and the rice is fully cooked.
  7. Rest off the heat for 15 minutes before serving. Serve with a dollop of sour cream.

FAQ

What makes the sauerkraut 'clean-eating'?

Using naturally fermented sauerkraut with whole-leaf ensures it's free from additives and preservatives, providing probiotics and essential nutrients.

Why is avocado oil a better choice than other cooking oils?

Avocado oil is cold-pressed, Non-GMO, high in heart-healthy fats, and maintains its integrity at high temperatures without producing harmful trans fats.

Can I use fresh tomatoes instead of canned ones?

Certainly! Fresh tomatoes can be used if available, but ensure they are ripe for a flavor that closely resembles the traditional kafana-style sarma recipe using whole San Marzano tomatoes.

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