Sarma (Stuffed Cabbage)

Sarma (Stuffed Cabbage)

29
Bea Gassman 40

"For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried."

Ingredients

3 h 15 m {{adjustedServings}} servings 532 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
  2. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
  3. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
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Reviews

29
  1. 36 Ratings

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My Grame made Sarma on a regular basis. She was born in Chabar (now Yugoslavia) & is Croatian. She has been gone for quite some time but her recipe's live long and prosper. She did not freeze...

Usually for sarma you use a sour cabbage but since I didn't have one I added about 4 tbsp of vinegar to the water that I blanched the cabbage in. I also added chopped bacon to this recipe. I f...

Great recipe!! As suggested, I parboiled the cabbage head with a bit of vinegar instead of freezing. I sauteed the onion with fresh minced garlic before adding to ground beef/pork mixture and ...