CABBAGE ROLLS / SARMA

Oh, the Sarma, famous Sarma. There is no winter in any Croatian family imaginable without these tasty cabbage rolls. And just for the record, there are no small portions of sarma cabbage rolls.

Just as ‘wine stew’ is a dish served at every wedding that keeps to itself, her majesty SARMA is a part of everyone’s New Year’s menu. It is prepared in big cooking pots, and the quantity should last at least two days. Let’s cook!

Sarma, Cabbage rolls, photo by Croatian Cuisine app
Sarma, Cabbage rolls, photo by Croatian Cuisine app

Ingredients:

1 head pickled cabbage,0.5 kg grated sauerkraut,0.5 kg minced meat (a pork and lamb mix or by preference),1 red onion,10 tablespoon rice,100 g dry garlic flavored sausage,½ teaspoon minced black pepper

Sarma, Cabbage rolls, photo by Croatian Cuisine app
Sarma, Cabbage rolls, photo by Croatian Cuisine app

Preparation:

Remove the leaves from the stem, and cut out excess fibers from the leaf center. finely chop the onion and fry on little lard until translucent. Cut sausage and bacon into cubes, and mix in minced meat. Add 10 tablespoons of rice and season with pepper. Knead the ingredients thoroughly with your hands. Stuff leaves with meat. Place pancetta and bacon as the first layer in the pot. Lay a layer of rolls, then grated sauerkraut, and lastly, a piece of dry meat or sausage or lamb/pork bone. Pour water over rolls and simmer on low heat (after boiling) for an hour to two. (depends on the roll size)

Practical tip:

If you like sour taste, add in sauerkraut liquid.

cabbage rolls sarma
cabbage rolls sarma

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