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Plated sarma cabbage rolls alongside some mashed potatoes.
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Sarma - Stuffed Cabbage Rolls

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.
Course Dinner, Lunch, Main Course
Cuisine Balkan, Croatian
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings 6
Calories
Author Kate Hahnel

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.