Sarma (Balkan Stuffed Cabbage Rolls)

Cabbage leaves stuffed with minced meat and rice, slow-cooked and commonly served for lunch.

Ingredients (Serves 4–6)

• 1 large jar or head of fermented/sour cabbage leaves

• 500 g ground pork, beef, or a mixture

• 100 g rice

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 egg (optional)

• 1 tsp paprika

• Salt and black pepper, to taste

• 2 tbsp vegetable oil

For cooking:

• 500 ml beef or vegetable broth

• 2 tbsp tomato paste or passata

• Bay leaf (optional)

• Smoked bacon or ribs (optional, for deeper flavor)

Preparation

1. Prepare the filling:

   • Rinse rice briefly.

   • In a bowl, mix ground meat, rice, onion, garlic, paprika, salt, pepper, oil, and egg (if using).

2. Prepare the cabbage:

   • Separate cabbage leaves and trim thick stems to make rolling easier.

3. Roll the sarma:

   • Place a spoonful of filling onto each leaf.

   • Fold sides inward and roll tightly into a log.

4. Arrange in a pot:

   • Line the bottom of a large pot with extra cabbage leaves.

   • Place rolls snugly inside.

   • Add tomato paste, broth, bay leaf, and optional smoked meat.

5. Cook:

   • Cover and simmer gently for 1.5–2 hours until cabbage and rice are tender and flavors meld.

6. Serve:

   • Serve hot, spooning some cooking juices over the rolls.

Cooking Tips

• Pack the rolls tightly in the pot so they hold shape while cooking.

• Slow simmering gives the best flavor and tender texture—avoid boiling rapidly.

Serving Suggestions

• Serve with mashed potatoes or crusty bread for a hearty meal.

• Add a dollop of sour cream and a side of pickles for a traditional Balkan touch.