Sarma (Stuffed Cabbage)

Sarma (Stuffed Cabbage)

29
Bea Gassman 38

"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

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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:
  • 145 mg
  • 48%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Stuffed and Rolled Pork Tenderloin

See how to make pork tenderloin stuffed with herbs, garlic, and currants.

Stuffed Green Peppers I

See how to make 5-star stuffed peppers.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 29

  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jane
3/31/2009

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 the kraut or cabbage and only used ground beff. Always used fresh garlic, onion and bell pepper and also lined the cook pot with pork spare ribs. All ingredients with the exception of the rolls cooked for at least 2 hours to marry the flavors before adding the rolls. If she did not make fresh kraut she always thoroughly rinsed it so it would not overpower the dish. It was served best with either mashed potatoes or corn meal mush (Polenta). Jane (Evanca)

LITTLECHILE
10/14/2006

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 fried the onion and bacon together and then added to the other ingredients. Absolutely love these. I also did these in the oven instead of stove top. they turned out really well. thanks

Kim
9/23/2008

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 also added vegeta seasoning. They turned out perfectly, my husband and I could not stop eating them!!