MY SERBIAN GRANDMA TEACHES ME HOW TO MAKE SARMA | Stuffed Cabbage Roll Recipe

Prepare the cabbage leaves by blanching them in boiling water until pliable, about 2-3 minutes.

In a skillet, heat vegetable oil over medium heat and sauté chopped onion and garlic until translucent, about 5 minutes.

In a large bowl, combine ground pork, ground beef, cooked rice, sautéed onion and garlic, paprika, salt, and black pepper.

Mix the filling thoroughly until well combined.

Take a cabbage leaf and place a spoonful of filling at the base, folding in the sides and rolling tightly.

Repeat with remaining leaves and filling until all are rolled.

In a large pot, layer some chopped cabbage and smoked bacon at the bottom.

Place the rolled sarma on top of the cabbage layer, packing them tightly.

Add bay leaves and cover with remaining cabbage leaves.

Mix tomato paste with water and pour over the sarma until just covered.

Bring to a boil, then reduce heat to low and simmer covered for 1.5 to 2 hours.

Check occasionally, adding more water if necessary to keep them submerged.

Once cooked, let the sarma rest for 10 minutes before serving.

Serve warm with a dollop of sour cream and a sprinkle of fresh parsley.

Equipment Needed

Dietary

Allergens