Traditional Balkan Stuffed Cabbage Rolls (Sarma)

If you’re searching for a hearty, comforting dish that’s steeped in tradition, look no further than Sarma, the beloved stuffed cabbage rolls of the Balkans. Packed with flavorful meat, rice, and seasonings, then wrapped in tender pickled cabbage leaves and simmered to perfection, Sarma is a dish that warms the heart and satisfies the soul.

Whether it’s a special occasion or just a cozy family dinner, this recipe will bring a taste of the Balkans right to your kitchen.

Why You’ll Love This Recipe

Rich in Flavor: The combination of smoky bacon, perfectly seasoned meat, and tangy pickled cabbage is simply irresistible.
Family Tradition: Sarma is a staple in Balkan households and a dish that brings people together.
Make-Ahead Friendly: It tastes even better the next day, making it perfect for meal prep.

Ingredients

For the Filling:

2 small onions (around 200g), finely chopped
50g rice
3 tbsp oil
150g homemade bacon (pancetta), diced
3 garlic cloves, minced
2 tsp black pepper
1 tsp paprika
20g salt
20g Vegeta
1.3 kg ground meat (pork, or a mix of pork and veal)

For the Cabbage Rolls:

1 large head of pickled cabbage (or 2 small ones)
2 bay leaves
Additional bacon slices for layering
200ml water

For the Roux:

2 tbsp lard
2 tbsp flour
1 tbsp paprika
Water or broth (to thin, if needed)

Step-by-Step Instructions

Step 1: Prepare the Filling

Finely chop the onions and bacon. You want the pieces to be small for even cooking and blending.
Heat the oil in a pan and sauté the onions and bacon until the onions turn translucent. The bacon doesn’t need to cook completely at this stage.
In a large mixing bowl, combine the sautéed onions and bacon with the ground meat, rice, garlic, black pepper, paprika, salt, and Vegeta. Mix thoroughly until everything is evenly combined.

Step 2: Prepare the Cabbage

Carefully separate the pickled cabbage leaves, being mindful not to tear them. Trim the thick spines from the leaves to make them easier to roll.
Chop any leftover cabbage leaves or small pieces and spread them on the bottom of a large pot to create a flavorful base.

Step 3: Roll the Sarma

Place a small amount of filling at the base of a cabbage leaf.
Fold the sides over the filling, then roll it tightly like a burrito.
Arrange the rolls snugly in rows in your pot, stacking them if needed.
Add extra bacon slices between the layers for added flavor.

Step 4: Cook the Sarma

Once all the rolls are in the pot, cover them with any remaining cabbage leaves.
Add enough water to completely cover the rolls, then tuck in the bay leaves.
Place a heat-resistant lid upside down over the rolls to weigh them down and keep them in place while cooking.
Bring the pot to a boil, then reduce the heat to a simmer. Cook gently for about 2 ½ hours.

Step 5: Make the Roux

In a small pan, heat the lard until melted. Add the flour and cook, stirring constantly, until golden brown.
Stir in the paprika and thin the roux with a bit of broth or water until it reaches a pourable consistency.
Remove the top cabbage leaves from the pot and pour the roux evenly over the rolls.
Simmer for another 2-3 minutes, allowing the roux to thicken the sauce.

Tips for Perfect Sarma

Pickled Cabbage: If you can’t find pickled cabbage at your local store, you can make your own by fermenting cabbage leaves with salt and water over several weeks.
Flavor Boost: Add smoked meat, like ham hocks or ribs, to the pot for an extra layer of smoky flavor.
Make Ahead: Sarma tastes even better the next day, as the flavors have more time to meld.

Serving Suggestions

Serve Sarma hot, with a side of crusty bread and a dollop of sour cream. Pair it with a simple salad, mashed potatoes or a glass of your favorite wine for a complete meal.

You can watch a full recipe here:

Final Thoughts

Sarma is more than just a meal—it’s a connection to tradition, family, and the simple joy of a lovingly prepared dish. I hope this recipe brings warmth and happiness to your home.

For the full recipe with tips and variations, check out my blog [insert blog link here].

Don’t forget to leave a comment below or tag me on social media if you give this recipe a try. I’d love to see your creations!

Happy cooking!

Sonja

Life with sonja