Main Course

Sarma (Stuffed Cabbage Rolls)

Name: Sarma (Stuffed Cabbage Rolls)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: balkan
Ingredients: 1 pcs sauerkraut whole head, fermented; 150 g smoked bacon diced; 1 pcs yellow onion finely chopped; 500 g ground pork lean; 500 g ground beef lean; 0.5 cup rice short grain, uncooked; 2 tsp paprika sweet; 0.5 tsp black pepper freshly ground; 1 tsp salt; 1 cup water; 2 tbsp tomato paste; 4 cup water; 2 pcs bay leaf; 200 g smoked sausage sliced

Sarma are traditional stuffed cabbage rolls, a hearty and flavorful dish popular in Balkan cuisine. Fermented cabbage leaves are filled with a mixture of ground meat, rice, and spices, then simmered slowly until tender. This recipe delivers a comforting and satisfying meal perfect for cooler weather.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 6
Difficulty: Medium
Per serving: 714 kcal

Gluten-free

Mise en place

Ingredients

cabbage

1 pcssauerkraut, whole head, fermented

base

150 gsmoked bacon, diced

filling

1 pcsyellow onion, finely chopped
500 gground pork, lean
500 gground beef, lean
0.5 cuprice, short grain, uncooked
2 tsppaprika, sweet
0.5 tspblack pepper, freshly ground
1 tspsalt
1 cupwater

sauce

2 tbsptomato paste

liquid

4 cupwater

flavoring

2 pcsbay leaf

layering

200 gsmoked sausage, sliced

Equipment

large bowl · large pot · cutting board · knife

The method

Step by step

1
Carefully remove the outer leaves from the whole sauerkraut head, preserving them as intact as possible.
About 5 min
Cook’s note: You should aim for about 12-15 large, pliable leaves for rolling.
2
Finely chop any remaining sauerkraut from the head that is too small for rolling.
About 5 min
3
In a large bowl, combine the chopped yellow onion, ground pork, ground beef, rice, paprika, black pepper, and salt for the filling.
About 5 min
Cook’s note: Mix thoroughly with your hands to ensure all ingredients are well incorporated.
4
Take one cabbage leaf and, if the thick rib is very prominent, carefully shave it down with a knife so the leaf is easier to roll.
About 10 min
5
Place a spoonful of the meat filling near the stem end of the cabbage leaf.
About 15 min
Cook’s note: The amount of filling will depend on the size of your leaf, usually about 2-3 tablespoons.
6
Fold the sides of the leaf over the filling, then roll it tightly from the stem end towards the tip, forming a compact roll.
7
Repeat this process with the remaining cabbage leaves and filling until all sarma rolls are made.
8
In a large, heavy-bottomed pot or Dutch oven, scatter a layer of the diced smoked bacon and the chopped sauerkraut on the bottom.
About 5 min
Cook’s note: This base prevents the sarma from sticking and adds flavor.
9
Arrange the sarma rolls snugly on top of the chopped sauerkraut layer, packing them tightly.
About 5 min
Cook’s note: You may need to create multiple layers depending on your pot size.
10
Intersperse slices of smoked sausage between the layers of sarma.
11
Dissolve the tomato paste in the water and pour this mixture over the sarma rolls.
About 2 min
12
Add the bay leaf to the liquid.
13
Add enough additional water to just cover the sarma rolls.
About 1 min
14
Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 3 hours.
About 3 hr
Cook’s note: The longer sarma simmers, the more tender the cabbage and flavorful the dish becomes. Check occasionally to ensure there's enough liquid; add more water if needed.
15
Serve the sarma hot, often with a dollop of sour cream or a side of crusty bread.

Per serving

Nutrition

19%Score

Calories: 714.1kcal
Protein: 43.9g
Carbs: 12.5g
Fat: 54g
Fibre: 5.9g
Sugar: 5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sarma in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.