Is This the Best Stuffed Sauerkraut Cabbage Recipe? (Serbian Sarma)

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground pork

Turkey reduces fat content while pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt lowers calories and adds creaminess.

smoked meat

🥗Healthier: smoked tofu

💰Cheaper: bacon

Tofu is plant-based and lowers cholesterol.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein and fiber.

Heat 1 tablespoon of oil in a pan.

Add 2 diced onions and sauté until soft and fragrant.

Add 2 large grated carrots and cook until softened.

Add 1 pound of ground pork and 0.5 pound of ground beef, breaking it up and cooking until browned.

Sprinkle in 1 teaspoon of sweet paprika, and season with salt and pepper to taste.

Stir well and let the flavors combine.

Crack in 1 egg to bind the filling together.

Pour in a little water and add 0.5 cup of uncooked rice, stirring for about 1 minute.

Remove whole leaves from the sauerkraut cabbage, trimming the thick stem.

If the cabbage is too sour, rinse it in cold water.

Place about 1 tablespoon of filling near the base of one leaf, fold in the sides, and roll tightly.

Repeat until all filling is used.

Drizzle oil into the bottom of a large heavy-bottom pot and line it with leftover cabbage leaves.

Layer the Sarma rolls tightly in rows, tucking smoked pork ribs in the center.

Add a couple of bay leaves.

Pour in enough cold water or beef broth to cover the rolls.

Bring to a gentle simmer over medium heat, then reduce to low, covering with leftover sauerkraut leaves.

Let it simmer for about 2.5 hours, checking occasionally to ensure enough liquid.

In a small pan, heat a little oil and add 1 teaspoon of sweet paprika, stirring for a few seconds.

Stir in 1 tablespoon of all-purpose flour until golden, then slowly pour in a little water, stirring to create a smooth mixture.

Pour this over the Sarma and cook for another 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens