Tender sauerkraut leaves wrapped around a savory filling of seasoned ground beef and rice, slow-simmered for hours until meltingly soft in a smoky paprika broth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Carefully separate sauerkraut cabbage leaves, rinse if too salty, and trim thick ribs.
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2
Mix ground beef, rice, diced onion, paprika, salt, and pepper into a uniform filling.
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3
Place a spoonful of filling on each leaf, fold sides in, and roll tightly. Secure with toothpicks if needed.
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4
Layer rolls seam-side down in a heavy pot. Pour broth and passata over, add bay leaves.
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5
Cover tightly and simmer on low heat for 2.5-3 hours until cabbage is very tender and rice is cooked through.
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6
Rest 15 minutes before serving. Accompany with crusty bread and kajmak.
Did You Know?
Serbian families often prepare sarma in batches of 100+ rolls for Slava (patron saint day), and it tastes even better reheated the next day.
Chef's Notes
Equipment Tips
- large heavy pot
- cutting board
- toothpicks
Garnishing
sour cream, paprika dust
Accompaniments
crusty bread, kajmak
The Story Behind Sarma
Sarma arrived in Serbia during Ottoman rule, adapted from Turkish dolma. Serbians made it their own by using fermented cabbage instead of grape leaves and beef instead of lamb. It became the centerpiece of every Serbian celebration, especially Christmas and Slava feasts.
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