Serbian Sarma with Traditional Pottery Cooking

Method

1. Shred the cabbage and set aside.
2. In a bowl, mix ground beef, chopped onion, rice, salt, and pepper.
3. Place a cabbage leaf on a flat surface, add a spoonful of the meat mixture, roll it up, and secure with a toothpick.
4. Layer the rolled cabbage in a clay pot, add tomato sauce, bay leaves, and water.
5. Cover and cook on low heat for 1.5 to 2 hours until the cabbage is tender.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.