Balkan Sarma with Smoked Bacon and Paprika
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Ingredients
- 1 white cabbage
- 350 g pork mince
- 80 g smoked bacon lardons
- 100 g long grain rice
- 1 onion
- 1 tsp smoked paprika
- 400 g chopped tomatoes
Nutrition (per serving)
- Calories
- 420 kcal
- Protein
- 26.2 g
- Carbohydrate
- 38.2 g
- of which sugars
- 17.3 g
- Fat
- 17.3 g
- of which saturates
- 6.1 g
- Fibre
- 7.4 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in boiling water for 10 minutes until just tender, then drain.
- 2
Carefully remove 8 large outer leaves from the cabbage and blanch in boiling water for 3 minutes until pliable, then drain and pat dry.
- 3
Mix the pork mince, bacon lardons, cooked rice, chopped onion and smoked paprika with a good pinch of salt and pepper. Spoon onto each cabbage leaf, fold in the sides and roll up.
- 4
Heat the oven to 180C (160C fan, gas 4). Arrange the rolls in a baking dish and pour over the chopped tomatoes.
- 5
Cover with foil and bake for 55-60 minutes until the pork is cooked through with no pink remaining.
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