Croatian Sarma Recipe (Stuffed Cabbage Rolls)

Method10 steps · about 2 hr 40 min

1. 1

   Step 1: Separate the leaves of the whole pickled/sour cabbage head. Rinse each leaf thoroughly, trim the thick stem without tearing it, and drain or pat dry.

   Uses 1 whole pickled/sour cabbage head · Water for rinsing and simmering, as needed

2. 2

   Step 2: In a large bowl, combine the filling ingredients: ground meat, 200 g diced speck or smoked bacon, garlic (4 cloves), the filling half-bunch parsley (1/2 bunch), soda water (3 tbsp) (or a large pinch of bicarbonate of soda), dry rice (1 cup), Vegeta, optional hot and sweet paprika (1 tbsp), optional breadcrumbs (2 tbsp), salt (to taste) and pepper to taste, the egg (1) and 1 tbsp olive oil.

   Uses 1 kg mixed ground meat · 200 g smoked bacon or speck, finely diced · 4 cloves garlic, peeled and crushed · 1/2 bunch parsley leaves, finely chopped, for filling · 3 tbsp soda water (or a large pinch of bicarbonate of soda) · 1 cup dry rice · 1 1/2 tbsp Vegeta seasoning · 1 tbsp hot paprika (optional)

3. 3

   Step 3: Mix the filling ingredients until well combined.

   Uses Combined meat-and-rice filling

4. 4

   Step 4: You want each of the leaves to be about the same size so that each cabbage roll cooks at the same time. So go ahead and cut any large leaves in half, and also join two smaller leaves together as you go

   Uses Rinsed and trimmed cabbage leaves

5. 5

   Step 5: For each roll, take about 3 tbsp of the prepared filling and shape it loosely in your palm. Avoid tightly compressing it.

   Uses Mixed sarma filling

6. 6

   Step 6: Place a portion of filling at the edge of a prepared cabbage leaf and roll away from you. Tuck the sides inward so no filling is exposed, removing a little filling if necessary. Repeat with the remaining leaves and filling.

   Uses Prepared cabbage leaves · Loosely portioned filling

7. 7

   Step 7: Set the sarma aside, and prepare the sauce

   Uses Prepared stuffed cabbage rolls

8. 8

   Step 8: In a wide, deep saucepan or casserole, heat the 3 tbsp extra virgin olive oil over low heat. Add the onions (2) and cook until translucent. Add the carrots (2), 100 g diced smoked speck or pancetta (or the smoked bones) and the sauce half-bunch parsley (1/2 bunch). Cook gently until the carrots begin to soften.

   Uses 2 onions, finely chopped · 3 tbsp extra virgin olive oil for sauce · 100 g smoked speck or pancetta, diced (or smoked bones) · 1/2 bunch parsley, chopped, for sauce · 2 carrots, finely diced

9. 9

   Step 9: Rinse the shredded sauerkraut (1/2 kg) well and drain. Spread it over the sautéed sauce base, then pack the prepared sarma closely together on top.

   Uses Sautéed onion, carrot and smoked-meat sauce base · 1/2 kg shredded sauerkraut, well rinsed · Water for rinsing and simmering, as needed · Reserved stuffed cabbage rolls

10. 10

    Step 10: Pour in enough boiling water to just cover the sarma. Add the passata (400 g) and a pinch each of salt (1 pinch) and pepper. Simmer gently over low to medium-low heat for about 2 hours, until the filling and rice are cooked and the cabbage is tender. Check the liquid and add a little hot water if needed to keep the rolls covered. Every 30 minutes gently shake the pan; do not stir, as the rolls may break.

    Uses Packed sarma over sauerkraut and sauce base · Water for rinsing and simmering, as needed · 400 g passata · 1 pinch salt for sauce · 1 pinch black pepper for sauce