Sarma
The Quirky Foodster Team
Ingredients
- Large Head sauerkraut cabbage (or fresh cabbage), leaves separated — 1
- Minced pork — 500 g (1 lb)
- Rice, uncooked — 150 g (3/4 cup)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Paprika — 1 tsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Smoked bacon or pork, cubed — 200 g (7 oz)
- Tomato paste — 2 tbsp
- Water or stock — 750 ml (3 cups)
Method
- Combine the minced pork, rice, onion, garlic, paprika, salt and pepper in a bowl to make the filling.
- Place a spoonful of filling at the base of each cabbage leaf.
- Roll tightly, folding in the sides to enclose the filling.
- Layer the rolls seam-side down in a large pot, adding the cubed smoked bacon between layers.
- Whisk the tomato paste into the water or stock and pour over the rolls.
- Bring to a simmer, then cover and cook gently for 1.5-2 hours until the cabbage is very tender and the filling cooked through.
- Serve hot, spooning the cooking liquid over the rolls.
Introduction: Tender cabbage leaves rolled around a savoury rice and meat filling, simmered until deeply flavourful.
Cultural Background: Sarma, stuffed cabbage rolls simmered slowly in a rich broth, is one of Serbia's most cherished dishes, traditionally associated with winter and festive gatherings, its preparation often a labour of family love.
Tips: Use pickled or sauerkraut cabbage for the most traditional tangy flavour; if using fresh cabbage, blanch the leaves first to soften them for easier rolling. Simmer low and slow, as sarma benefits from a long, gentle cook.
Variations: Add a bay leaf and a few peppercorns to the cooking liquid for extra aromatic depth; some households top with a dollop of sour cream before serving.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently in a covered pot over low heat, adding a splash of water or stock if needed.
Nutrition: Approx. 380 kcal, 22 g protein, 28 g carbohydrate, 20 g fat per serving.
FAQs:
Q: Why is sauerkraut cabbage used instead of fresh?
A: It gives sarma its distinctive tangy flavour and is a long-standing traditional preference, though fresh cabbage is also used regionally.
Q: Can sarma be made ahead?
A: Yes, it often tastes even better the next day as the flavours continue to develop.
- Large Head sauerkraut cabbage (or fresh cabbage), leaves separated — 1
- Minced pork — 500 g (1 lb)
- Rice, uncooked — 150 g (3/4 cup)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Paprika — 1 tsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Smoked bacon or pork, cubed — 200 g (7 oz)
- Tomato paste — 2 tbsp
- Water or stock — 750 ml (3 cups)
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