Sarma (Croatian Sauerkraut Rolls)
In short: Soured cabbage leaves rolled around pork, beef and rice, layered with sauerkraut and smoked ribs and simmered for hours, a winter staple of Croatia. It takes about 3 h 45 min in total and makes 8 servings.
- Prep
- 1 h 15 min
- Cook
- 2 h 30 min
- Total
- 3 h 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 400 kcal
Sarma is the dish Croatian families make for Christmas, New Year and any cold Sunday. Whole heads of soured cabbage are taken apart, and each leaf is rolled around a filling of pork, beef, rice and paprika. The rolls simmer for hours with sauerkraut and smoked ribs until the leaves are silky and the broth turns tangy and smoky. Serve with mashed potatoes and crusty bread.
Instructions
- Rinse the soured cabbage leaves and taste one. If they are very salty, soak them in cold water for 30 minutes and drain. Trim the thick rib from each large leaf, halving the leaf if needed.
- Soften the onion in the oil over medium heat for 6 minutes. Stir in the garlic and paprika for 30 seconds, then let it cool.
- Mix the pork, beef, rice, egg, salt, pepper and the onion mixture, kneading with your hands for a minute so the filling holds together.
- Place about 2 tbsp of filling at the base of each leaf, fold in the sides and roll up snugly. Do not overfill, because the rice swells as it cooks.
- Spread half the sauerkraut and half the smoked ribs in a large heavy pot. Pack in the rolls in tight layers with the bay leaves, then finish with the remaining sauerkraut and ribs.
- Add water to just cover, weigh the rolls down with a heatproof plate and bring to a simmer. Cover and cook on the lowest heat for 2 to 2 1/2 hours, topping up with hot water if needed, until the leaves are silky and the filling reaches 71°C (160°F).
- Rest for 15 minutes and serve hot with mashed potatoes and crusty bread.
Tips
- Soured whole cabbage heads are sold in autumn and winter in Croatian and Balkan shops. Jars of pickled cabbage leaves are a good year-round substitute.
- Sarma tastes better on the second or third day. Cool it in the pot, refrigerate and reheat slowly, and the flavors deepen.
Questions and answers
Can I freeze sarma?
Yes. Freeze the cooked rolls with some of their broth for up to 3 months. Thaw overnight in the fridge and reheat gently for about 30 minutes.
What do you serve with sarma?
Mashed potatoes are the usual partner, with crusty bread to soak up the broth. A spoonful of sour cream and a pickled hot pepper are common additions.
Can I make sarma with fresh cabbage?
Yes. Blanch fresh cabbage leaves until soft and add extra sauerkraut or a splash of vinegar to the pot to bring back the sour note.
How long does it take to make Sarma (Croatian Sauerkraut Rolls)?
About 3 h 45 min in total: 1 h 15 min of preparation and 2 h 30 min of cooking.
How many calories are in Sarma (Croatian Sauerkraut Rolls)?
About 400 kcal per serving, with 25 g of protein, 15 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
