Sarma (Serbian Stuffed Cabbage Rolls)
Traditional Serbian dish made with pickled cabbage leaves stuffed with seasoned meat and rice, slow-cooked in a rich paprika sauce.
Equipment
- 1 Large pot For layering and cooking sarma
- 1 Mixing bowl For preparing the filling
- 1 Frying pan For making the roux
- 1 Knife For trimming cabbage leaves
- 1 Cutting board For prepping ingredients
Ingredients
- 500 g ground pork
- 300 g ground beef
- 1 cup uncooked rice
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 egg
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp parsley chopped
- 1 head pickled cabbage 20–25 leaves
- 200 g smoked bacon or ribs optional
- 2 bay leaves
- 2 tbsp flour
- 2 tbsp oil or lard
- 1 tbsp paprika for roux
- 2 cups water or broth
Instructions
- Separate the cabbage leaves and trim the thick veins. Rinse if they are too sour.
- Mix the ground pork, ground beef, rice, onion, garlic, egg, paprika, salt, pepper, and parsley in a bowl.
- Place 1–2 tablespoons of filling onto each cabbage leaf, fold the sides, and roll tightly.
- Layer smoked bacon or ribs at the bottom of a large pot (optional), then arrange the cabbage rolls tightly on top. Add bay leaves.
- Heat oil or lard in a pan, add flour, and cook until lightly golden to make a roux.
- Stir in paprika, then slowly add water or broth while whisking. Simmer briefly.
- Pour the sauce over the sarma. The liquid should almost cover the rolls.
- Cover the pot and simmer on low heat for about 2 hours.
- Let the sarma rest for 10 minutes before serving.
Video
Notes
Sarma is a beloved Serbian comfort dish, often served during holidays and family gatherings. It’s even better the next day and freezes beautifully. For a vegetarian version, substitute mushrooms and lentils for meat.
