Entree: Serbia – Сарма Sarma (Stuffed cabbage rolls)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Additional 30 min

Total 3 hrs

Ingredients

- 1 medium pickled cabbage (kiseli kupus), about 2–3 lb (900–1350 g), leaves separated
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 8 oz (225 g) smoked bacon or smoked pork belly, diced
- 3/4 cup (150 g) short-grain rice, rinsed
- 1 large onion, finely chopped — about 8 oz (225 g)
- 4 cloves garlic, minced — about 12 g
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) sweet paprika
- 1 tsp (5 g) hot paprika or to taste (optional)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes or passata
- 3 cups (720 ml) water or unsalted chicken broth (more as needed)
- 2 bay leaves
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) sugar (to balance acidity, optional)
- 2–3 sprigs fresh parsley, chopped (optional)

Instructions

1. If using a whole pickled cabbage, carefully separate leaves and rinse briefly if very salty; trim thick stem part to make leaves pliable. Reserve any small torn leaves and core for the bottom of the pot.
2. In a skillet over medium heat, add vegetable oil and diced smoked bacon; cook until fat renders and bacon is lightly browned. Add chopped onion and garlic and sauté until soft and translucent, about 6–8 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine ground pork, ground beef, rinsed rice, cooled bacon-onion mixture, sweet paprika, hot paprika (if using), tomato paste, salt, pepper, and chopped parsley. Mix gently but thoroughly until evenly combined.
4. Place about 1–2 tablespoons (15–30 ml) of the meat mixture in the center of each cabbage leaf (adjust amount so roll is firm but not overstuffed). Fold sides over and roll tightly from the stem end to form neat parcels. Repeat until filling is used.
5. Line the bottom of a heavy pot or Dutch oven with reserved torn cabbage leaves and any chopped core; arrange a layer of sarma rolls seam-side down in a snug single layer. Add some pieces of smoked bacon or a smoked pork hock if available for extra flavor. Continue layering sarma, packing them snugly.
6. Whisk together crushed tomatoes with remaining water or broth, 1 tsp sugar (if using), and a pinch of salt. Pour liquid over the layered sarma until rolls are nearly submerged (you may need 3–4 cups / 720–960 ml). Tuck bay leaves between layers.
7. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook very gently for 1.5–2 hours until rice and meat are tender. Check occasionally and add a little hot water if liquid reduces too much.
8. Turn off heat and let sarma rest in the pot for at least 30 minutes to meld flavors. Serve hot with a dollop of sour cream if desired. Leftovers often improve after a day stored and reheated.