Stuffed Sauerkraut Cabbage Rolls (Serbian Sarma)

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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!

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