Traditional Sarma (Stuffed Cabbage Rolls)

Traditional Sarma (Stuffed Cabbage Rolls)

Ingredients

For the cabbage rolls:

  • 1 large head of pickled cabbage  — about 15–20 leaves

  • 500g minced beef (or mix beef & pork)

  • 100g smoked bacon or pancetta, finely chopped (optional but adds depth)

  • 1 large onion, finely diced

  • 1 cup uncooked rice (short or medium grain)

  • 2 cloves garlic, minced

  • 1 tsp paprika (sweet or smoked)

  • ½ tsp black pepper

  • 1 tsp salt (adjust if cabbage is salty)

  • 1 tsp dried thyme or oregano

  • 2 tbsp fresh parsley, chopped

For the cooking liquid:

  • 2 tbsp tomato paste

  • 1 tsp paprika

  • 1 bay leaf

  • 3 cups water or light chicken/beef stock

  • 100g smoked ribs, ham hock, or sausage (for layering in the pot, optional but very traditional)

Instructions

  1. Prepare the cabbage leaves

    • Carefully separate leaves from the pickled cabbage head.

    • Rinse if too salty. Trim the thick part of the stem on each leaf so it rolls easily.

  2. Make the filling

    • In a large bowl, mix minced meat, chopped onion, garlic, rice, paprika, pepper, thyme/oregano, parsley, and bacon (if using).

    • Mix until well combined.

  3. Roll the sarma

    • Place 1–2 tbsp of filling on a cabbage leaf near the stem end.

    • Fold sides in, then roll up tightly like a burrito.

  4. Layer in the pot

    • Put any leftover small cabbage leaves or trimmings on the bottom of a large pot.

    • If using smoked ribs or sausage, place them here too for flavor.

    • Arrange the cabbage rolls seam-side down in tight layers.

  5. Make the sauce

    • Mix tomato paste, paprika, bay leaf, and stock/water. Pour over the rolls until just covered.

    • Place a heatproof plate on top of the rolls to keep them from floating.

  6. Slow cook

    • Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2–3 hours until the cabbage is tender and flavors have blended.

  7. Serve

    • Serve hot with fresh bread or mashed potatoes, and a dollop of sour cream if desired.

💡 Tips for the best sarma:

  • Make it a day ahead—it tastes even better after resting overnight.

  • If you can’t find pickled cabbage, use fresh cabbage, but blanch the leaves first and add some vinegar to the cooking liquid for tang.

  • Leftovers freeze beautifully.

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