Tender cabbage leaves wrapped around a savory filling of seasoned rice and ground beef, slow-cooked in a tangy tomato broth.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep serving platter
Garnishes: paprika, sour cream
Accompaniments: cornbread, pickled peppers
Instructions
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1
Separate cabbage leaves carefully and trim thick stems.
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2
Mix beef, rice, grated onion, paprika, salt, and pepper.
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3
Place 2 tbsp filling on each leaf, fold sides in, and roll tightly.
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4
Line pot bottom with torn cabbage leaves.
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5
Pack rolls seam-side down in tight layers.
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6
Pour passata and enough water to cover. Add bay leaves.
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7
Simmer covered on low heat for 2.5-3 hours.
Did You Know?
Macedonian grandmothers judge the quality of sarma by how tightly they are rolled — loose rolls are considered a sign of inexperience.
Chef's Notes
Equipment Tips
- large pot
- toothpicks or kitchen twine
Garnishing
paprika, sour cream
Accompaniments
cornbread, pickled peppers
The Story Behind Sarma
Sarma arrived in Macedonia with the Ottoman Empire, where the Turkish dolma tradition met local sour cabbage fermentation. It became the centerpiece of Macedonian winter celebrations, especially Christmas and New Year, where families prepare hundreds at a time.
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