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Serbian · Balkan

Sarma (sour cabbage rolls)

Non-vegetarian

Сарма · Sarma

Soured cabbage leaves rolled around rice and minced pork and beef, then simmered for hours with smoked meat until meltingly soft. The centrepiece of winter feasts across the former Yugoslavia.

Sarma (sour cabbage rolls) is a Serbian main course, ready in about 4 hours 5 minutes and made with sauerkraut and ground pork. It serves 8 and is rated intermediate to cook.

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Prep
40 min
Cook
3 h 10 min
Rest
15 min
Total
4 h 5 min
Serves
8
Level
Intermediate
Calories
406

Ingredients

8 servings

Equipment

Method

  1. Step 1

    Soften the onions (opens in a new tab) in the oil for 8 minutes, then cool slightly. Mix with the pork, beef, rice, paprika (opens in a new tab), pepper (opens in a new tab) and salt.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Cut the thick rib out of each cabbage leaf. Place a heaped tablespoon of filling near the base, fold in the sides and roll up tightly.

    • 20 min

  3. Step 3

    Line a large pot with half the chopped cabbage trimmings. Pack the rolls in snugly in layers, tucking the smoked bacon (opens in a new tab) and bay leaves (opens in a new tab) between them, and cover with the remaining trimmings.

  4. Step 4

    Pour over the water (mixed with tomato paste (opens in a new tab) if using) to just cover, weigh down with a plate, and bring to a simmer. Cook gently, covered, for 3 hours, shaking the pot now and then rather than stirring.

    • 180 min
    • low heat

    Food safety: The pork and rice filling must be cooked through — at least 71 °C in the centre of a roll.

    A sauce simmering in a pan
    How it looks · Photo: Nanda Mends on Pexels

  5. Step 5

    Rest 15 minutes off the heat until the rolls firm up slightly, then serve with the cooking juices.

    • 15 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Not attributed to one place · Origin disputedThe name and stuffed-leaf technique come from Ottoman cuisine; the sour-cabbage version is a winter staple in Serbia, Croatia, Bosnia and Herzegovina and neighbouring countries.Also popular in Serbia, Croatia, Bosnia and Herzegovina, Montenegro, North Macedonia, Slovenia
Dish
Lunch · Dinner · Main courses · Stews & braises
Cooking method
Simmered, Slow-cooked
Taste
sour, smoky, savoury, rich
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Make-ahead · Freezer-friendly · Batch cooking
Cook more with
Sauerkraut · Ground pork · Ground beef · Short-grain rice · Onion · Paprika
Techniques
Simmering

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

406 kcal per serving

Calculated

1 serving ≈ 366 g · recipe makes 8

Where the energy comes from

  • Protein 20%
  • Carbohydrate 17%
  • Fat 64%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy406 kcal111 kcal
Protein20 g5.5 g
Carbohydrate16.8 g4.6 g
Net carbohydrate13.5 g3.7 g
Sugars——
Added sugars0 g0 g
Fibre3.3 g0.9 g
Fat28.6 g7.8 g
Saturated fat9 g2.5 g
Trans fat——
Cholesterol74 mg20 mg
Sodium1067 mg292 mg
Salt equivalent2.7 g0.7 g
Vitamins & minerals per serving
Potassium
508 mg
Calcium
63 mg
Iron
2.9 mg
Magnesium
40 mg
Vitamin A (RAE)
20 µg
Vitamin C
15 mg
Vitamin D
—
Vitamin B12
1.3 µg
Folate (DFE)
32 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato paste.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Sarma is famously better reheated the next day, so make a big pot.

Common mistakes

  • Rolling too loosely — the rolls unravel during the long simmer.

Serve with

  • Serve with mashed potatoes or bread and a spoonful of sour cream.

Storage

  • Refrigerate up to 4 days or freeze up to 3 months.

Reheating

  • Reheat slowly in the pot with a little extra water.

Variations

  • Sarma in vine leaves: Smaller summer rolls made with fresh or brined grape leaves.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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