Sarma (Stuffed Cabbage Rolls) Recipe

Introduction

Sarma, or stuffed cabbage rolls, is a beloved traditional dish in Bosnian cuisine. Featuring tender cabbage leaves wrapped around a savory filling of meat and rice, sarma is slow-cooked to perfection, resulting in a comforting and flavorful meal. This recipe guide will walk you through making authentic Bosnian sarma at home.

Ingredients

• 1 large head of pickled cabbage (or 1 fresh cabbage, blanched)
• 500g (1 lb) ground beef or a mix of beef and pork
• 100g (1/2 cup) uncooked rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 2 tbsp vegetable oil
• 1 tsp paprika
• 1 tsp ground black pepper
• 1 tsp salt
• 1 tsp dried thyme or dill (optional)
• 200g (7 oz) smoked meat or bacon, sliced (optional, for flavor)
• 400ml (1 2/3 cups) tomato juice or passata
• 500ml (2 cups) water or beef broth

Instructions

Step 1: Prepare the Cabbage

If using pickled cabbage, carefully separate the leaves and trim the thick veins for easier rolling. If using fresh cabbage, blanch the whole head in boiling water for 10-15 minutes until leaves are pliable, then separate and trim as needed.

Step 2: Make the Filling

In a large bowl, combine ground meat, uncooked rice, chopped onion, minced garlic, egg, paprika, salt, pepper, and thyme or dill if using. Mix thoroughly until all ingredients are well incorporated and the mixture is slightly sticky.

Step 3: Assemble the Rolls

Place a cabbage leaf flat on a cutting board. Add about 2 tablespoons of filling near the base of the leaf. Fold the sides over the filling, then roll up tightly from the base to the tip, forming a neat parcel. Repeat with remaining leaves and filling.

Step 4: Layer the Pot

Line the bottom of a large, heavy pot with any leftover or torn cabbage leaves. Arrange a layer of sarma rolls seam-side down. If using smoked meat or bacon, scatter slices between the layers for extra flavor. Continue layering until all rolls are in the pot.

Step 5: Add Liquid and Cook

Pour tomato juice or passata evenly over the rolls. Add enough water or beef broth to just cover the sarma. Place a heatproof plate on top to keep the rolls submerged. Cover the pot with a lid and bring to a gentle simmer over medium heat.

Step 6: Simmer Slowly

Reduce heat to low and simmer the sarma gently for 2 to 2.5 hours. Check occasionally to ensure the rolls remain covered with liquid, adding more water if necessary. The slow cooking allows flavors to meld and the cabbage to become tender.

Step 7: Serve

Carefully remove the sarma rolls with a slotted spoon and arrange on a serving platter. Spoon some of the cooking liquid over the top. Serve hot, accompanied by crusty bread, mashed potatoes, or a dollop of sour cream.

Serving Suggestions & Tips

• Sarma tastes even better the next day, as the flavors deepen overnight.
• For a vegetarian version, substitute meat with mushrooms and grated carrots.
• Serve with a side of creamy polenta or fresh salad for a complete meal.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.