About this Dish
Fermented cabbage rolls stuffed with minced meat and rice, simmered for hours.
History & Origin
A Balkan winter classic, Serbian sarma uses sour, fermented cabbage leaves for a distinctive tang, traditionally the centerpiece of Serbian Christmas Eve.
IngredientsServes 3
🥬Whole fermented sauerkraut head (kiseli kupus), 1 large head
🥩Mixed minced pork and beef, 700g
🍚Short-grain rice, 80g uncooked
🧅Yellow onion, 1 large finely chopped
🥓Smoked pork ribs or smoked bacon, 300g
🧄Garlic cloves, 3 minced
🫙Tomato passata, 200ml
🌶️Sweet paprika powder, 2 tablespoons
🧂Salt and black pepper, to taste
🫒Sunflower oil, 2 tablespoons
Method
1
Heat the oil in a pan over medium heat and sauté the chopped onion until soft and golden, about 8 minutes. Add the garlic and paprika, stir for one minute, then remove from heat and let it cool slightly.2
In a large bowl, combine the minced meat, uncooked rice, cooled onion mixture, salt, and pepper. Mix thoroughly with your hands until everything is well combined — this is your filling.3
Carefully separate the sauerkraut leaves one by one, trimming away any thick stems so they roll easily. Any broken or leftover cabbage pieces, chop them roughly and set aside — they'll line the pot.4
Place about 2 tablespoons of filling near the base of each cabbage leaf, fold in the sides, and roll firmly into a compact parcel, like a burrito. Repeat until all the filling is used.5
Layer the bottom of a large heavy pot with the chopped leftover cabbage, then nestle the smoked pork ribs or bacon on top. Arrange the sarma rolls tightly in layers, seam-side down, over the smoked meat.6
Mix the tomato passata with 400ml of water and pour it over the sarma. Add enough water so the rolls are just barely covered. Place a heavy plate on top to weigh them down during cooking.7
Bring to a gentle boil, then reduce the heat to very low, cover, and simmer for at least 2.5 to 3 hours. The longer and slower they cook, the better they taste — sarma is even more delicious the next day reheated.User Reviews
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