Sarma — Print Recipe — The Culinary Codex

Large sauerkraut leaves wrapped around a savory filling of seasoned beef and rice, slow-cooked for hours until meltingly tender in a rich, smoky broth.

Ingredients

1 head sauerkraut (kiseli kupus)
500g ground beef
200g rice
1 large onion, finely diced
3 cloves garlic, minced
1 tsp sweet paprika
1 tsp black pepper
1 tsp salt
1 bay leaf
Smoked turkey drumstick for broth
2 tbsp oil
Water to cover

Instructions

1 Carefully separate sauerkraut leaves, rinse lightly if too salty, and trim thick central veins flat.
2 Mix ground beef with rice, diced onion, garlic, paprika, salt, and pepper until well combined.
3 Place 2-3 tablespoons of filling on each cabbage leaf, fold in the sides, and roll tightly into a cylinder.
4 Layer rolls seam-side down in a large pot. Nestle smoked turkey drumstick among the rolls for flavor. Add bay leaf.
5 Pour enough water to cover. Bring to a boil, then reduce to a very low simmer. Cover and cook for 3-4 hours.
6 Sarma improves overnight. Reheat gently the next day for the best flavor. Serve with crusty bread.

Did You Know?

Croatian families insist sarma tastes best on the second or third day — many intentionally cook it a day before the celebration so the flavors deepen overnight.