Entree: Croatia – Central Culinary Region – Sarma (Pickled cabbage leaves filled with seasoned minced meat and rice, slowly braised until tender)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 20 min

Total 3 hrs

Ingredients

- 1 1/2 lb (680 g) ground pork
- 1/2 lb (225 g) ground beef
- 1/2 cup (100 g) short-grain rice, uncooked
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil
- 6 oz (170 g) smoked bacon or diced smoked pork
- 2 large eggs, approx. 100 g
- 2 tsp (4 g) sweet paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 12–16 sauerkraut leaves (use large pickled cabbage leaves)
- 2 cups (480 ml) low-sodium chicken or pork broth
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1/2 tsp (1 g) caraway seeds (optional)
- Additional sauerkraut or shredded pickled cabbage to line the pot as needed (no measurement)

Instructions

1. Prepare filling: Rinse and drain sauerkraut leaves; trim thick white ribs so leaves roll easily. Rinse rice under cold water and drain. In a skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat, add chopped onion and cook until translucent, about 5 minutes; cool slightly.
2. Combine filling ingredients: In a large bowl mix ground pork, ground beef, drained rice, sautéed onion, beaten eggs, paprika, salt, pepper, and diced smoked bacon. Mix until evenly combined but do not overwork the meat.
3. Roll sarmas: Place about 1 heaping tablespoon (or more for larger leaves) of filling near the base of a sauerkraut leaf. Fold sides over the filling and roll tightly to enclose. Repeat until filling is used, making 12–16 rolls.
4. Layer pot: In a heavy-bottomed pot, spread a thin layer of shredded sauerkraut or a few torn leaves. Arrange a layer of rolled sarmas seam-side down, add a few bay leaves and a piece of smoked pork if using. Repeat layers, packing rolls snugly and finishing with extra sauerkraut on top.
5. Add liquids and simmer: Whisk tomato paste into broth and pour over the rolls until nearly covered. Add caraway seeds if using. Bring to a gentle simmer over medium heat, then reduce to low, cover, and simmer gently for 1 1/2 to 2 hours, turning the pot once if possible to ensure even cooking.
6. Finish and rest: Once the filling and rice are tender and flavors melded, remove from heat and let the sarma rest for 15–20 minutes before serving to allow juices to redistribute.
7. Serve: Serve warm with mashed potatoes or crusty bread and a spoonful of braising liquid. Leftovers develop deeper flavor after a day or two and may be reheated gently.
8. Storage: Refrigerate leftovers up to 4 days or freeze individual portions up to 3 months.