Sarma is a comforting Balkan classic! Tender cabbage leaves are wrapped around a savory meat and rice filling, then slow-cooked in a rich sauce. This Croatian version with bacon is the ultimate hearty meal, perfect for family gatherings or cosy dinners.
I first tasted Sarma when my friend made it for me—it was love at first bite! Hers is a cherished family recipe, and this here is my take on it. While her version doesn’t include bacon, I added some to mine for a richer, smoky flavor.
ingredients
- Cabbage: Sauerkraut cabbage head.
- You will also need some water to rinse and soak the sauerkraut cabbage briefly.
- Meat and Filling: Mixed minced meat (pork and beef), diced bacon, onions, garlic, rice, stock (for mixing), salt, pepper, and ground sweet or smoked paprika.
- Seasonings and Aromatics: Bay leaves, large slices of bacon (for layering).
- Cooking Liquid: Stock (for cooking).
- Roux: All-purpose flour, paprika powder, cooking oil, tomato paste, water.
what cabbage to use
The best cabbage to use is pickled sauerkraut cabbage (sour cabbage head). This gives Sarma it's distinct tangy flavor.
It can be difficult to find pickled cabbage in the warm summer months, so in this case, feel free to use fresh cabbage leaves. For fresh cabbage leaves, blanch them briefly in hot water to tenderize the leaves, for easier rolling.
how to make Sarma
- Separate and rinse sauerkraut cabbage leaves, then soak in water to reduce sourness. Set aside the core and smaller leaves.
- Fry diced bacon and onion in oil until softened. Set aside.
- Combine minced meat, fried bacon, onion, garlic, salt, pepper, paprika, rice, and 200 ml stock in a bowl. Mix well.
- Trim away the thick stem of each cabbage leaf.
- Fill each cabbage leaf with about 1 tablespoon of the meat mixture, fold the sides, and roll tightly to form a neat roll.
- Line the pot with a few bacon slices, along with the smaller and leftover cabbage leaves. This prevents the rolls from sticking to the bottom and burning,
- Carefully arrange the cabbage rolls in the pot, add the remaining bacon slices and bay leaves. Cover with stock.
- Place a large plate on top of the pot, cover it with a lid, and simmer over medium heat for 2-2.5 hours.
- Make the roux (zaprška) by cooking flour, paprika, tomato paste, and water. Add to the pot during the last 30 minutes.
- Let the Sarma rest, then serve warm with mashed potatoes or your favorite sides.
why cover sarma with a heatproof plate first?
Covering the sarma with a heatproof plate helps keep the rolls tightly packed as they simmer, preventing them from unrolling during cooking. It also ensures even cooking, as the rolls are tightly pressed down together.
You can also use a smaller lid that fits inside the pot before covering it with the larger lid.
other ways of making Sarma
Most Sarma recipes that you will come across are family recipes. Don’t be surprised if you find versions with one or two ingredients swapped or added. Some ways you can vary this recipe include:-
- Try using a mixture of ground beef and lamb or veal.
- I have seen some people add some grated carrots to their sarma. This not only adds flavor, but also bulks up the filling.
- Use smoked pork ribs instead of bacon.
- Add smoked sausages, such as Kielbasa.
what to serve it with
- Mashed potatoes.
- Crusty bread.
- Sour cream.
- A light salad.
storing leftovers
Allow leftover Sarma to cool completely before storing. Place it in an airtight container or cover the dish tightly with plastic wrap, then refrigerate for 3-4 days.
reheating leftovers
Reheat gently on the stovetop or in the microwave until thoroughly warmed.
more globally-inspired recipes
- Guyanese Roti
- German Sellerie Salad
- Slow Cooker Greek Kleftiko
- Bauerntopf - German mince and potato dish.
- Slow Cooker Chicken Cacciatore
- Fufu
You will also find more international cuisine recipes here.
📖 Recipe
Sarma - Stuffed Cabbage Rolls
Equipment
Ingredients
For making the cabbage rolls
- 1.5 kg sauerkraut cabbage head
- water - to rinse and soak the cabbage
- 2-3 tablespoon cooking oil
- 150 g bacon (diced)
- 2 medium-sized onions (diced)
- 1 kg mixed minced meat (pork and beef)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper (or more, to taste)
- 1 tablespoon ground sweet or smoked paprika
- 100 g rice - approximately ½ cup
- 200 ml stock (for combining the meat mixture)
- 150 g bacon (cut into large slices)
- 3-4 bay leaves
- 2 liters stock (for cooking)
For making the roux
- 1 tablespoon all-purpose flour
- 1 tablespoon paprika powder
- 1 tablespoon cooking oil
- 1 tablespoon tomato paste
- ½ cup water
Instructions
- Separate the leaves from the sauerkraut cabbage, rinse them thoroughly, then soak in water to reduce the sour taste. Set aside the smaller leaves.
- Heat oil over low to medium heat and fry the diced bacon and onion until softened. Set aside.
- In a large bowl, combine minced meat, fried bacon, onion, garlic, salt, pepper, and paprika. Add rice and 200 ml of stock, mixing everything well.
- Place a cabbage leaf on a chopping board and trim the thick, stemmy middle part. Spoon about 1 tablespoon of filling onto the leaf, fold in the sides, and roll tightly:
- Layer a few bacon slices as well as small or leftover cabbage leaves at the bottom of a large pot.
- Carefully arrange cabbage rolls in the pot, add the remaining bacon slices and bay leaves, then cover with stock.
- Place a large heatproof plate on top of the pot, cover it with a lid, and simmer over medium heat for 2-2½ hours.
- Heat oil in a small pan, add flour and paprika and stir until golden. Mix in tomato paste and water, then simmer for 2-3 minutes. Add the roux (zaprška) to the pot during the last 30 minutes of cooking.
- Let the Sarma rest for a few minutes before serving. Serve warm with mashed potatoes or your favorite side dishes.
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