Include in Print View:

Sarma (Stuffed Cabbage Rolls)

Sarma is one of the most beloved traditional dishes across the Balkans—comforting, rich, and full of flavor. This classic recipe combines fermented cabbage leaves with a savory meat and rice filling, slowly cooked to perfection.

What makes sarma special is its deep, hearty taste that develops as it simmers. It’s a dish often made for family gatherings, holidays, or cold days when you want something truly satisfying.

I usually make sarma for family meals because it’s one of those recipes that tastes even better the next day. Serve it warm with bread or a spoon of sour cream for the full experience.

Prep Time 25 mins
Cook Time 90 mins
Total Time 1 hr 55 mins
Cuisine:
Courses:
Servings: 6
Calories: 450
Best Season: Suitable throughout the year
Description

Traditional Balkan sarma made with fermented cabbage leaves, minced meat, and rice. A rich and comforting classic dish.

Ingredients
  • 1 head fermented cabbage (leaves separated)
  • 700 g minced meat
  • 100 g rice
  • 1 egg
  • 1 tablespoon sweet paprika
  • 1 tablespoon hot paprika
  • Salt to taste
  • Black pepper to taste
  • Smoked meat or bacon (optional)
  • 1 –2 tablespoons lard or oil
  • 1 tablespoon flour
  • Extra paprika for sauce
Instructions
  1. 1
    Carefully separate the cabbage leaves and trim the thick stems so they are easier to roll.
  2. 2
    In a bowl, mix minced meat, rice, egg, sweet paprika, hot paprika, salt, and pepper until well combined.
  3. 3
    Place a spoonful of filling onto each cabbage leaf and roll tightly, folding in the sides to seal.
  4. 4
    In a large pot, add a layer of chopped cabbage or a few unused leaves at the bottom.
  5. 5
    Arrange the sarma rolls tightly in the pot, layer by layer.
  6. 6
    Add smoked meat or bacon between layers if using.
  7. 7
    Cover with water until everything is just submerged.
  8. 8
    Cook on low heat for about 1.5 hours, partially covered.
  9. 9
    In a separate pan, heat oil or lard, add flour and paprika, and cook briefly to make a roux.
  10. 10
    Pour the roux into the pot and gently shake to distribute.
  11. 11
    Simmer for another 10–15 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal
Note
  • Do not overfill the leaves to prevent breaking.
  • Cook on low heat for best flavor.
  • Sarma tastes even better the next day.
  • Adjust spices based on preference.
  • Serve with sour cream for extra richness.
Keywords: fermented cabbage leaves, minced meat, rice
Read it online: https://tatjanasasica.com/recipe/sarma-stuffed-cabbage-rolls/
Tatjana Sašica