Name: Vegetarian Macedonian Sarma
Total time: 150 min
Yield: 6 servings
Cuisine: Macedonian
Ingredients: 12 large cabbage leaves; 1 cup cooked lentils; 1 cup cooked rice; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp caraway seeds; 1 tsp smoked paprika; Salt and pepper to taste; 2 cups vegetable broth; 1/2 cup sour cream (optional); 1/2 cup sour milk

Vegetarian Macedonian Sarma

A meat-free version of traditional sarma using lentils and vegetables for a hearty, plant-based meal, served with homemade sour milk.

150 minutes6 servings

Method

Blanch cabbage leaves in boiling water for 2-3 minutes, then cool and set aside.
In a bowl, mix lentils, rice, onion, garlic, caraway, paprika, salt, and pepper.
Place 2-3 tablespoons of the mixture on each cabbage leaf, roll tightly, and place in a pot.
Add vegetable broth, sour cream if using, and enough water to cover the rolls. Bring to a boil.
Reduce heat, cover, and simmer for 1.5-2 hours until the cabbage is tender.
Just before serving, stir in sour milk and let it warm through.
Serve hot with a side of polenta or mashed potatoes.

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