Serbian sarma is similar to Greek dolmas, though it's 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.
- 1 cabbage
- 4 or 5 onions, diced
- 2 or 3 stalks celery
- ⅓ cup oil
- 1 green pepper, diced
- ½ cup rice, cooked
- 1 cup ground walnuts
- 1 x 16 oz can whole tomatoes
- 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 it's time to eat.