📝 About This Recipe
Deeply rooted in the culinary traditions of Eastern Europe and the Balkans, these Sarma are the ultimate comfort food, featuring tender fermented or blanched cabbage leaves wrapped around a savory, spiced meat and rice filling. Slowly braised in a rich, smoky tomato broth with aromatics, the rolls become incredibly succulent and melt-in-your-mouth tender. This recipe delivers a nostalgic, soul-warming experience that balances tangy, savory, and smoky notes in every bite.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (approx. 3-4 lbs, cored)
- 2 tablespoons Apple Cider Vinegar (added to boiling water if using fresh cabbage)
The Filling
- 1 lb Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 lb Ground Pork (adds essential fat and flavor)
- 1/2 cup White Rice (uncooked, rinsed)
- 1 large Yellow Onion (finely minced)
- 4 cloves Garlic (minced)
- 1 tablespoon Sweet Hungarian Paprika (high quality for authentic color)
- 1 Egg (beaten, acts as a binder)
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
The Braising Liquid
- 15 oz Tomato Sauce (plain canned sauce)
- 2 cups Beef Broth (low sodium)
- 4 strips Smoked Bacon or Smoked Pork Ribs (chopped, for deep smoky flavor)
- 1 cup Sauerkraut (rinsed and drained, to layer between rolls)
- 2 pieces Bay Leaves
👨🍳 Instructions
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1
Prepare the cabbage: Using a sharp knife, cut out the core of the cabbage. Submerge the whole head in a large pot of boiling salted water with vinegar. As the outer leaves soften, peel them off one by one with tongs and set aside to cool.
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2
Trim the leaves: Once the leaves are cool enough to handle, use a paring knife to shave down the thick central vein on the back of each leaf so it is flat and pliable, being careful not to cut all the way through.
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3
Sauté aromatics: In a small skillet, sauté the minced onion in a splash of oil until translucent (about 5 minutes). Add the garlic and cook for 1 minute more. Remove from heat and stir in the paprika to toast it slightly.
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4
Mix the filling: In a large bowl, combine the ground beef, ground pork, rinsed rice, sautéed onion mixture, beaten egg, salt, and pepper. Mix gently by hand until just combined; do not overwork the meat.
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5
Assemble the rolls: Place about 2-3 tablespoons of the meat mixture at the stem end of a cabbage leaf. Fold the sides inward and roll tightly toward the top of the leaf, like a small burrito.
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6
Prepare the baking dish: Preheat your oven to 325°F (165°C). In a large Dutch oven or deep casserole dish, scatter half of the sauerkraut and the chopped bacon/smoked meat across the bottom.
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7
Layer the Sarma: Arrange the cabbage rolls seam-side down in the dish, packing them tightly together so they don't unroll during cooking. If you have multiple layers, sprinkle the remaining sauerkraut between them.
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8
Create the sauce: In a pitcher, whisk together the tomato sauce and beef broth. Pour this over the cabbage rolls until they are almost completely submerged.
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9
Cover and bake: Tuck the bay leaves into the liquid. Cover the dish tightly with a lid or heavy-duty aluminum foil. Bake for 2 hours.
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10
Final touch: After 2 hours, remove the lid. If the sauce is too thin, you can bake uncovered for another 20-30 minutes to reduce and slightly caramelize the tops of the rolls.
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11
Rest: Remove from the oven and let the dish sit for 15 minutes before serving. This allows the rice to finish absorbing the flavorful juices.
💡 Chef's Tips
For the best flavor, make this dish a day in advance; the flavors deepen and the cabbage becomes even more tender after reheating. If you find the cabbage leaves are too small or tear, you can overlap two leaves to create a larger 'wrapper'. Don't pack the meat filling too tightly inside the leaf; the rice needs a little room to expand as it cooks. If you prefer a tangier sauce, add a tablespoon of brown sugar and an extra splash of cider vinegar to the tomato broth mixture. Use the smallest leftover cabbage leaves to line the bottom of the pot to prevent the rolls from scorching.
🍽️ Serving Suggestions
Serve with a generous dollop of cold sour cream to balance the acidity of the tomato and sauerkraut. A side of thick-cut, crusty rye bread or sourdough is essential for mopping up the savory braising liquid. Pair with a crisp, dry white wine like a Riesling or a light-bodied red like Pinot Noir. Serve alongside buttery mashed potatoes or boiled yellow potatoes tossed in fresh dill.