Sarma (Stuffed Cabbage)

Sarma (Stuffed Cabbage)

29
Bea Gassman 42

"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 servings 532 cals
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Original recipe yields 6 servings

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Nutrition

  • 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.

Reviews

29
  1. 36 Ratings

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Most helpful

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...

Most helpful critical

I love Sarma we make sarmas a lot at home and Dolma's, I made the Turkish way, similar recipe but I like the Turkish way better.

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 ...

Great eastern european sarma recipe!! Thank you. I changed it a bit by leaving out the ham and adding a kilbasa to the pot as it cooked. Came out wonderful.

I love Sarma. This recipe is pretty good, my mother in law uses barley instead of rice. Just a note the poster who said that this is mostly made in Romania is wrong. Sarma is made in Croatia, Bo...

This sarma is called sarmale,and it is made mostly in Romania.

Elderly neighbors and best friend loved it and requested more! Changes: followed other reviews' advice and parboiled the cabbage rather than freezing it. I only used ground beef, a little ham, &...

My grandmother who was ethnic German, Danauschwaben from Semln made Serbian Sarma. A family favorite of ours. She added a little dill or marjoram, one or the other, and used straight pork, no b...

This ethnic recipe is awesome! I just used ground beef and put ham hocks in the slow cooker! I didn't add the tomato! The key thing is to improvise! But, the slow cooker is a miracle!