If you’re looking for the ultimate comfort food, you can’t go wrong with Sarma—Serbian-style stuffed sauerkraut rolls. This slow-cooked dish is rich, hearty, and packed with deep, smoky flavors.

Some say Sarma has Croatian origins, but I’ve only tried the Serbian version, and let me tell you—it’s absolutely amazing! The combination of tangy sauerkraut leaves, seasoned meat, and slow-simmered broth makes this a must-try dish for anyone who loves traditional Balkan cuisine.

This recipe follows the authentic Serbian method, step by step, so you can make perfect Sarma at home. Whether it’s your first time making stuffed cabbage rolls or you’re a seasoned pro, this recipe will bring warmth and flavor to your table.

Let’s get started!

Ingredients

(Yields: 6-8 servings)

For the Cabbage Rolls:

• 1 large head of sauerkraut cabbage (about 4 lbs)
• 1 lb ground pork
• ½ lb ground beef
• ½ lb smoked beef ribs or pork ribs (cut into pieces)
• ½ cup white rice (uncooked)
• 2 yellow onions (finely diced)
• 2 carrots (grated)
• 1 egg
• ½ tsp black pepper
• 1 tsp sweet paprika
• Salt to taste

For Cooking:

• 4-5 bay leaves
• 6-8 black peppercorns
• 4-5 cups water or beef broth

For the Roux (Thickener):

• 2 tbsp butter or neutral oil (sunflower or avocado oil)
• 1 tbsp all-purpose flour
• 1 tsp sweet paprika

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. Gently remove whole leaves from the sauerkraut cabbage, trimming the thick stem at the base to make them more pliable.
2. If the cabbage is overly sour, rinse it briefly in cold water.

Step 2: Make the Filling

1. In a large pan, heat 1 tbsp oil or butter over medium heat.
2. Add diced onion and sauté until soft. Add grated carrots and sauté until soft.
3. Stir in ground pork and beef, cooking for about 5 minutes until lightly browned.
4. Remove from heat and mix in uncooked rice, black pepper, paprika, egg, and a pinch of salt.

Step 3: Roll the Cabbage Leaves

1. Take one cabbage leaf, place about 1 tbsp of filling near the base.
2. Fold in the sides, then roll tightly to create a small, firm roll.
3. Continue rolling until all the filling is used.

Step 4: Assemble the Pot

1. Line the bottom of a large heavy-bottomed pot with leftover cabbage leaves.
2. Place the sarma rolls seam-side down, layering them tightly in rows.
3. Tuck smoked beef ribs (or turkey) between the layers.
4. Add bay leaves and black peppercorns.
5. Pour in enough cold water or beef broth to just cover the rolls.

Step 5: Slow Cook to Perfection

1. Bring to a simmer over medium heat, then reduce to low.
2. Cover and let cook for 2 – 1/2 hours, checking occasionally to maintain liquid levels.

Step 6: Prepare the Roux

1. In a small pan, melt butter or oil over medium heat.
2. Stir in flour and cook for 30 seconds until golden.
3. Mix in paprika, then immediately pour over the sarma.
4. Let simmer for another 30 minutes to thicken and enhance flavor.

Step 7: Serve & Enjoy!

• Serve hot with crusty bread or cornbread (proja) for a true Serbian experience!
• Store leftovers in the fridge – they taste even better the next day.

If you liked this recipe, go ahead and pin the image below so you can find it easily later! 😊

Video Recipe

Tips & Tricks for the Best Sarma

Making authentic Serbian Sarma isn’t complicated, but a few key tricks will take your dish to the next level. Here’s what you need to know:

1. Choose the Right Cabbage

For the best flavor, use fermented sauerkraut cabbage—it gives Sarma that signature tangy taste. If it’s too sour, soak the leaves in cold water for a few minutes before using.

2. Don’t Overfill the Rolls

A little filling goes a long way! The rice will expand as it cooks, so be sure to leave some room when rolling the cabbage to prevent them from bursting.

3. Layer Properly

Lining the bottom of the pot with leftover cabbage leaves keeps the rolls from sticking and adds extra flavor. Also, placing smoked beef ribs in the center infuses the Sarma with a rich, smoky depth.

4. Slow and Steady Cooking

Sarma needs low, slow cooking—at least two hours—to allow the flavors to develop. Rushing the process won’t give you that melt-in-your-mouth tenderness.

5. Roux for the Perfect Sauce

For a thicker, richer sauce, the final touch is making a simple roux with oil, flour, and paprika. This step enhances the texture and gives the dish a beautiful, deep color.

6. Even Better the Next Day

Like many slow-cooked dishes, Sarma tastes even better the next day as the flavors continue to develop. If you have leftovers, you’re in for a treat!

7. Freezing & Storing

Sarma freezes beautifully, so don’t hesitate to make a big batch. Just store it in an airtight container, and when you’re ready to eat, reheat it slowly on the stove for the best results.

With these simple tips, you’ll have perfect Sarma every time—rich, tender, and packed with traditional flavors!

There’s something incredibly satisfying about a meal that combines simplicity with a burst of flavor. When I first tried this Bang Bang Chicken Breast made in my air fryer, I was surprised at how effortlessly the creamy, spicy sauce elevated the tender chicken to a whole new level. It’s a dish that transforms an ordinary weeknight dinner into something truly memorable—perfect for those evenings when you want a little culinary excitement without spending hours in the kitchen.

Air Fryer Bang Bang Chicken Breast Recipe

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1–1.5 lbs each)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Bang Bang Sauce:

• 1 ¼ cups mayonnaise
• ⅔ cup Thai sweet chili sauce
• 2 teaspoons Sriracha (adjust to taste)
• 1 tablespoon honey
• 1 teaspoon lime juice
• 2 teaspoons lime zest

Optional Garnish:

• Sliced green onions
• Sesame seeds
• Lime wedges

Instructions

1. Season the Chicken:
   • Pat the chicken breasts dry with paper towels. Rub both sides with olive oil.
   • Sprinkle paprika, garlic powder, onion powder, kosher salt, and black pepper evenly over the chicken. Let the seasoned breasts sit for 10–15 minutes at room temperature to help the flavors meld.
2. Prepare the Bang Bang Sauce:
   • In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, honey, lime juice, and lime zest until smooth.
   • Divide the sauce into two portions: one half for brushing on the chicken during cooking, and the other half to drizzle over the finished dish.
3. Preheat Your Air Fryer:
   • Set your air fryer to 400°F and allow it to preheat for about 3–5 minutes.
4. Cook the Chicken:
   • Place the seasoned chicken breasts in the air fryer basket, ensuring they do not overlap.
   • Generously brush the top of each breast with half of the prepared Bang Bang sauce.
   • Air fry at 400°F for 15 minutes, flipping halfway through the cooking time. When you flip, brush the other side with more sauce.
   • Check that the internal temperature of the chicken reaches 165°F before removing it from the air fryer.
5. Finish and Serve:
   • Transfer the cooked chicken breasts to a serving plate.
   • Drizzle with the remaining Bang Bang sauce and, if you like, garnish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice from a lime wedge.
   • Serve alongside your favorite sides—steamed rice or a crisp salad work wonderfully.

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Tips & Variations

Enhance your Air Fryer Bang Bang Chicken Breast experience with these practical tips and creative variations. Whether you’re fine-tuning the flavors or seeking ways to simplify your cooking process, these suggestions can help you perfect the dish every time.

Adjusting the Heat

• Customize Your Spice: If you prefer a milder taste, reduce the amount of Sriracha in the sauce or swap it for a gentler hot sauce. For those who enjoy more heat, feel free to add extra Sriracha or a pinch of red pepper flakes to intensify the flavor.
• Layered Flavors: For an extra burst of complexity, consider adding a dash of smoked paprika or a sprinkle of chili powder when seasoning the chicken.

Marinating Ideas

• Extra Tender Chicken: Marinate the chicken breasts in a mixture of lime juice, minced garlic, and a touch of soy sauce for about 30 minutes before applying the Bang Bang seasoning. This not only enhances the flavor but also helps to tenderize the meat.
• Herbal Twist: Experiment by adding fresh herbs such as cilantro or basil into your marinade for a refreshing herbal note that complements the tangy sauce.

Air Fryer Best Practices

• Preheat for Perfection: Always preheat your air fryer to 400°F to ensure even cooking and a crisp exterior.
• Avoid Overcrowding: Arrange the chicken breasts in a single layer with ample space between them. Proper spacing allows hot air to circulate freely, ensuring the meat cooks evenly.
• Temperature Matters: Use a meat thermometer to confirm that the chicken reaches an internal temperature of 165°F. This step is key for both safety and flavor.

Sauce Customizations

• Experiment with Citrus: Try substituting lime juice with lemon juice for a slightly different tang, or add a splash of orange juice for a hint of sweetness.
• Add a Zing: Incorporate a bit of grated ginger into the sauce for a zesty twist that pairs well with the creamy base.

Serving Suggestions

• Complementary Sides: Pair your Bang Bang Chicken Breast with steamed jasmine rice, a crisp garden salad, or even a bowl of quinoa for a balanced meal.
• Garnish Creatively: Enhance the presentation by topping the dish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice.

If you’re looking for a meal that’s both easy to make and bursting with flavor, these Parmesan Crusted Air Fryer Pork Chops are just the ticket. The air fryer gives the pork chops a perfectly crispy crust while keeping the meat tender and juicy inside. Coated with a savory blend of Parmesan cheese and herbs, this recipe takes simple ingredients and turns them into a dish that’s sure to become a family favorite.

Parmesan Crusted Air Fryer Pork Chops Recipe

Ingredients

• 4 boneless pork chops (approximately 1-inch thick)
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or traditional)
• 1 Tablespoon finely chopped fresh sage (or 1 teaspoon dry sage)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 1 large egg
• Cooking spray or a light brush of olive oil

Instructions

1. Preheat Your Air Fryer

Begin by preheating your air fryer to 400°F (200°C) for about 5 minutes. This ensures the pork chops cook evenly and achieve that perfect crispiness.

2. Prepare the Flavorful Breading

In a shallow dish, mix together:

• Parmesan cheese
• Breadcrumbs
• Sage
• Garlic powder
• Paprika
• Salt and pepper

Stir until all the ingredients are well combined, distributing the sage and spices evenly throughout the mixture.

3. Whisk the Egg

In a separate bowl, beat the egg thoroughly. This will act as the adhesive for the breading, helping it stick to the pork chops.

4. Bread the Pork Chops

• Dip each pork chop into the beaten egg, making sure it’s fully coated. Allow any excess egg to drip off.
• Press the pork chop into the breadcrumb mixture, coating both sides generously. Ensure the breading adheres well for maximum flavor and crunch.
• Shake off any excess breading gently.

5. Cook in the Air Fryer

• Lightly grease the air fryer basket with cooking spray or a brush of olive oil to prevent sticking.
• Arrange the breaded pork chops in the basket in a single layer. Make sure there’s space between them for air to circulate.
• Air fry at 400°F (200°C) for 12-15 minutes. Flip the pork chops halfway through the cooking time to ensure even crisping.
• Check for doneness: The pork chops should be golden brown and have an internal temperature of 145°F (63°C) when done.

6. Rest and Serve

Allow the pork chops to rest for a few minutes after cooking. This helps the juices redistribute, making for a juicier bite. Serve them alongside your favorite sides like steamed vegetables, roasted potatoes, or a crisp garden salad.

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Tips and Tricks for the Best Parmesan Crusted Air Fryer Pork Chops

• Choose the Right Pork Chops: For the juiciest results, opt for thicker, boneless pork chops—about 1 inch thick. They cook more evenly and are less likely to dry out in the air fryer.
• Even Breading for Maximum Crisp: To achieve an evenly crispy crust, make sure the pork chops are fully coated in the egg mixture before dipping them into the Parmesan and breadcrumb blend. Press the breading gently onto the chops to help it adhere better.
• Don’t Overcrowd the Air Fryer Basket: Arrange the pork chops in a single layer with space between them. Overcrowding can prevent proper air circulation, resulting in less crispy chops. If necessary, cook in batches.
• Preheat the Air Fryer: Preheating your air fryer for about 5 minutes before adding the pork chops helps them cook more evenly and develop a crispier crust.
• Use a Meat Thermometer: To ensure perfectly cooked pork that are juicy and tender, use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption. Overcooking can lead to dry pork chops, so keep an eye on the temperature.
• Let Them Rest: After cooking, allow the pork chops to rest for a few minutes. This step lets the juices redistribute throughout the meat, ensuring a more flavorful and tender bite.
• Customize the Herb Blend: While sage adds great flavor, feel free to experiment with other herbs like rosemary, thyme, or a mix of Italian herbs. You can also use fresh herbs for a brighter taste, but remember to adjust the quantity accordingly (1 tsp dried = 1 tbsp fresh).
• Add Extra Cheese for Flavor: For an extra cheesy crust, try incorporating some shredded mozzarella or a sprinkle of shredded cheddar into the Parmesan and breadcrumb mixture. This will give the chops an even richer flavor and texture.
• Spray Lightly with Oil: For an extra crispy finish, lightly spray the breaded pork chops with cooking spray or olive oil before air frying. This helps the crust turn golden brown without adding too much extra fat.
• Reheating Leftovers: To reheat leftovers without losing the crispy crust, pop the pork chops back into the air fryer at 350°F (175°C) for about 5 minutes. This method revives the crunch much better than microwaving.
• Gluten-Free or Low-Carb Options: For a gluten-free version, use gluten-free breadcrumbs. For a lower-carb option, substitute the breadcrumbs with crushed pork rinds or almond flour—both work great for adding crunch.
• Double Dredging for Extra Crunch: If you love an extra-thick and crunchy crust, you can double-dredge the pork chops. Dip them in egg and breadcrumbs twice before air frying, just make sure to shake off excess each time.