SARMA (Croatian Stuffed Cabbage Rolls) is a savory dish of cabbage leaves rolled around a minced meat filling.
SARMA (Croatian Stuffed Cabbage Rolls)
SARMA (Croatian Stuffed Cabbage Rolls) - savory dish of cabbage leaves rolled around a minced meat filling
Course:
Main Course
Cuisine:
Croatian
Keyword:
sarma stuffed cabbage rolls
Servings: 4
Ingredients
- 250 g (0.5 lb) ground beef
- 250 g (0.5 lb) ground pork
- 100 g (3.5 oz) smoked bacon, chopped
- 1 onion, chopped
- 50 g (1.7 oz) rice
- salt, pepper
- 2 tsp paprika
- a pinch of nutmeg
- 3-4 cloves garlic minced
- 2 eggs
- 1 large head soured cabbage
- 500 g Sauerkraut 1 lb, chopped soured cabbage
- 250 g smoked pork ribs 0.5 lb
- smoked meat: smoked ham smoked sausages, smoked bacon…
- 1 cup tomato juice
Instructions
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Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.
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Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls (sarma) on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.
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Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.
where was this recipe found.it is not sarma
This recipe was not “found”. It is my family’s recipe. In different parts of Croatia people cook sarma in different ways. So sarma from Slavonia (they use lot of smoked pork and paprika) is different from Dalmatian sarma (Dalmatians do not put rice in filling) or sarma from Zagorje (where the sauce is thickened with a roux).
Actually, we are Dalmatian and we do not use onion, but do use rice. So it’s probably safer to say that sarma recipes are very regional – probably to the village.
Well, we don’t put onions or eggs in our filling, and I usually avoid putting minced pork in the filling even though I love smoked pork ribs and ham for the sauce. I’d agree with Vesna, it differes almost from family to family. But well done Admin, I love the fact that you can find any Croatian recipe in English linked from Wikipedia!
Sarma varies from family to family. Mine are from Slovacia and we also add potatoes to the pot with the cabbage rolls.. make a great addition for a complete meal.. and I go back and forth with the pork.. I usually add a smoked ham hock to the soup for flavor