Sarma Recipe – Easy Balkan Cabbage Rolls (Step-by-Step)

If you’re looking for the ultimate comfort food, look no further than Sarma – traditional Balkan stuffed cabbage rolls. Made with tangy fermented cabbage leaves, a hearty meat and rice filling, and slow-cooked to perfection, this dish is loved across Southeast Europe and increasingly popular in Canada and the U.S. Whether you’re new to Balkan cuisine or grew up with it, this step-by-step guide will help you master sarma at home.

Frequently Asked Questions

What to Serve with Sarma

Sarma is a hearty main dish, but it pairs beautifully with:

• Mashed potatoes or polenta
• Thick sour cream or yogurt on the side
• Rustic crusty bread
• Pickled vegetables or sauerkraut
• Red wine or a cold lager

Sarma

3.78 from 18 votes

Sarma is a traditional dish made from minced meat, rice, and onions wrapped in sour cabbage leaves, then slowly cooked.

Servings 4 people

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

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Ingredients

  

1x2x3x

• 500 grams minced meat preferably a mix of beef and pork
• 1 cup rice washed
• 1 large onion finely chopped
• 1 large sour cabbage head leaves separated
• 1 tablespoon paprika for flavor
• to taste salt and pepper

Instructions

 

• In a large bowl, mix the minced meat with rice, onion, salt, pepper, and paprika.
• Take a sour cabbage leaf and place a spoonful of the meat mixture at the bottom. Roll the leaf up, tucking in the sides to enclose the filling.
• Repeat the process until all the leaves and filling are used, stacking the rolls in a large pot.
• Cover the sarmas with more sour cabbage leaves and add water to cover them completely.
• Bring the pot to a boil, then reduce heat and simmer for about 2 hours or until the rice is cooked and flavors are combined.
• Serve hot with crusty bread.

Video

Notes

• Cabbage choice: Traditional sarma uses fermented (sour) cabbage leaves, which add a signature tangy flavor. You can find them in Eastern European grocery stores or international aisles. If unavailable, soak fresh cabbage leaves in a vinegar-water solution overnight as a substitute.
• Meat variations: A mix of ground pork and beef gives the best flavor, but you can use just one type, or even ground turkey for a lighter version.
• Make ahead: Sarma tastes even better the next day! It’s perfect for meal prep, family gatherings, or holidays. You can also freeze it for up to 3 months.
• Cooking method: Low and slow is key. Gently simmer the sarma on the stovetop or bake it in the oven at 325°F (160°C) for 2 hours for tender, flavorful rolls.
• Serving tips: Serve hot with a side of crusty bread, mashed potatoes, or a dollop of sour cream. It’s often enjoyed during winter months and festive occasions.

Nutrition

Serving: 250gCalories: 506kcalCarbohydrates: 41gProtein: 25gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 89mgSodium: 89mgPotassium: 485mgFiber: 2gSugar: 2gVitamin A: 863IUVitamin C: 3mgCalcium: 48mgIron: 3mg

Calories: 506kcal

Meal Type: Lunch

Cuisine: Mediterranean

Keyword: cuisine, Sarma, traditional food

Cooking Method: Baked

Diet: Meatlovers

Time: >45 Min

Level: Easy

Tried this recipe?Mention @coolinarco or tag #coolinarco!

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