Sarma (Serbian Cabbage Rolls)
Local name: сарма
In short: Soured cabbage leaves rolled around pork, beef and rice, then simmered slowly with smoked ribs and a paprika roux until tender and savory. It takes about 3 h 40 min in total and makes 8 servings.
- Prep
- 1 h 20 min
- Cook
- 2 h 20 min
- Total
- 3 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 350 kcal
Sarma is the dish a Serbian family cooks when the weather turns cold or guests are expected. Whole soured cabbage leaves hold a filling of minced pork, beef, rice and onion, and the rolls simmer for hours with smoked ribs and sauerkraut. A quick roux of oil, flour and paprika stirred in at the end gives the broth its body. It tastes even better the next day, with sour cream and fresh bread.
Instructions
- Taste a cabbage leaf. If it is very salty, soak the leaves in cold water for 30 minutes and drain. Cut the thick rib out of each large leaf and halve the leaf, so you have pieces about 12 cm (5 in) wide.
- Soften the onion in the oil over medium heat for 6 minutes. Add the paprika, stir for 10 seconds, then take the pan off the heat and let it cool for 10 minutes.
- Mix the meat, rice, onion, salt, pepper and water with your hands until evenly combined. The filling should be soft but not wet.
- Put a tablespoon of filling at the base of each leaf piece. Fold the base over, fold in the sides and roll up snugly, leaving a little room for the rice to swell.
- Scatter half the sauerkraut and ribs over the bottom of a 5 liter (5 quart) pot. Pack the rolls in tight layers, tuck in the bay leaves and peppercorns, and cover with the rest of the sauerkraut and any torn leaves.
- Add enough water to barely cover the rolls and set a plate on top to hold them down. Bring to a boil, then cover and simmer on the lowest heat for 2 hours.
- Heat the oil for the roux in a small pan, whisk in the flour and cook for 1 minute until pale gold. Off the heat, stir in the paprika, then whisk in a ladle of hot liquid from the pot.
- Pour the roux into the pot without stirring and shake the pot gently to mix. Simmer 15 minutes more, rest for 20 minutes, and serve with sour cream and bread.
Tips
- No soured cabbage? Blanch fresh cabbage leaves in salted water with a splash of vinegar until bendy, and double the sauerkraut in the pot to bring the sour note.
- Smoked ribs flavor the whole pot. Smoked bacon or a smoked sausage works too, but taste the liquid before adding extra salt, because ribs and sauerkraut are both salty.
Questions and answers
Can I make sarma ahead of time?
Yes, it improves after a night in the fridge. Keep it covered in its liquid for up to 4 days and reheat slowly on the stove.
Can sarma be frozen?
Freeze the cooked rolls with some of the liquid in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat gently.
What do you serve with sarma?
A spoonful of sour cream, thick slices of fresh bread and a hot pepper are the usual companions. Mashed potatoes are a common winter side.
How long does it take to make Sarma (Serbian Cabbage Rolls)?
About 3 h 40 min in total: 1 h 20 min of preparation and 2 h 20 min of cooking.
How many calories are in Sarma (Serbian Cabbage Rolls)?
About 350 kcal per serving, with 18 g of protein, 19 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 19 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
