Serbian Stuffed Cabbage Recipe #2 - Sarma

Sauerkraut cabbage rolls
Brian Hagiwara / Getty Images
  • 2 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 2 hrs
  • Yield: 6 servings of Serbian Sarma
Ratings (4)

This recipe for sarma is slightly different from Sarma Recipe #1 in that paprika and eggs are added to the primarily pork meat mixture, and the sauerkraut is rinsed. Also, the sauce is thickened with a roux called a .

Check this Quick Tip for an easy way to remove leaves from a cabbage head.

What You'll Need

  • 1 large head cabbage, 3 to 4 pounds
  • 1 pound ground pork
  • 1/2 pound ground chuck
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 large eggs, well beaten
  • 1/2 cup raw rice, rinsed
  • 1 (32-ounce) jar sauerkraut, rinsed and drained
  • 1 large ​ham slice or pieces of smoked butt
  • 1 (8-ounce) can tomato sauce
  • 6 tablespoons canola oil
  • 4 tablespoons all-purpose flour

How to Make It

  1. One day prior to serving, cut the core out of the cabbage and salt the cavity. Place cabbage in large pot of boiling water. Add bread, cover, turn off heat and let stand overnight. Next day, separate leaves, cutting out any large veins.
     
  2. Mix together pork, beef, salt, paprika, pepper, eggs and rice. Place 1 tablespoon on each cabbage leaf and roll up.
     
  3. Place half the sauerkraut in a Dutch oven or pot with a cover. Place ham or smoked butt on top of that, add the sarms and top with the remaining sauerkraut, tomato sauce and enough water to cover. Bring to a boil and reduce heat. Cover and cook 1 hour.
     
  1. Make a zafrig by combining oil and flour in a small skillet, stirring constantly until mixture thickens and turns light brown. Add some of the cooking liquid and stir until smooth. Add this thickener to the sarma in the pot. Mix thoroughly and cook 1 more hour.
     
  2. Sarma​ freezes well cooked or uncooked.
Nutritional Guidelines (per serving)
Calories 701
Total Fat 37 g
Saturated Fat 9 g
Unsaturated Fat 19 g
Cholesterol 252 mg
Sodium 1,475 mg
Carbohydrates 51 g
Dietary Fiber 14 g
Protein 45 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)