Balkan stuffed sauerkraut rolls (sarma)

Sarma is the Christmas and wedding dish of the Balkans and a close relative of Hungarian töltött káposzta, or stuffed cabbage: minced meat and rice wrapped in soured cabbage leaves and cooked slowly with smoked meat. The small, finger-sized rolls are especially good. Many families cook it in a huge pot for the holiday and eat it only the next day, when all the flavours have come together.

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Method

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1. Carefully peel the leaves off the soured cabbage and shave down the thicker ribs a little with a sharp knife so they roll more easily.
2. Fry the onion in the oil in a frying pan over medium heat for about 3-4 minutes until translucent, then take off the heat and let it cool a little. ⏱ Timer: 3 min
3. In a bowl, mix the mince, raw rice, cooled onion, paprika, salt and pepper - knead well until you have a uniform, sticky mixture.
4. Put a level tablespoon of filling in the middle of each cabbage leaf, fold the sides inwards and roll up tightly - each roll should be about as thick as a little finger.
5. Scatter a layer of the rest of the chopped sauerkraut and some of the smoked meat over the bottom of a large, heavy pot.
6. Layer the stuffed rolls tightly side by side in the pot, scattering the rest of the smoked meat and chopped cabbage between and over them.
7. Pour in enough water or stock to cover the rolls and add the bay leaf.
8. Bring to the boil, then cover and simmer gently over low heat for 2-2.5 hours - check the liquid level halfway and top up with hot water if needed. ⏱ Timer: 2 h
9. It's done when the cabbage leaves are completely soft, almost melting in the mouth, and the rice in the filling is tender.
10. Rest in the pot for 10 minutes before serving so the flavours blend - serve with sour cream. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• If the leaves are too salty, put them in cold water for a few hours, because the saltiness of sarma does not fade during cooking.
• Shape small, tight rolls, because large ones open more easily, and this small size is exactly what makes Balkan sarma special.
• Do not pre-cook the rice: it goes into the filling raw and softens during the long cooking.

Frequently asked questions

How does it differ from Hungarian stuffed cabbage?

Sarma rolls are smaller, and the smoked meat gives them a stronger flavour.

Can it be made ahead?

Yes, and it is recommended: after a night in the fridge it tastes even better, and it can be reheated several times. Frozen, it keeps for 2-3 months.

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More south slavic ideas

• Spiced minced meat sausages in flatbread (ćevapčići)
• Spiced bean soup with smoked meat (pasulj)
• Đuveč - baked vegetable rice with chicken
• Stuffed peppers in tomato sauce (punjena paprika)
• Chicken and rice one-pot (piletina sa pirinčem)
• Balkan beef goulash with dumplings (gulaš)
• Breaded cutlet stuffed with kajmak (Karađorđeva šnicla)
• Piletina čorba (chicken soup with root vegetables)

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