A traditional dish made with fermented cabbage leaves stuffed with a mixture of pork and beef mince, rice, and spices, cooked slowly to perfection.
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Carefully separate the fermented cabbage leaves.
Depending on how small or big cabbage rolls you want to make, you will need about 4-6 cabbage leaves plus some extra shredded leaves to cover the bottom of the cooking pot.
If the cabbage is very sour and/or salty, wash the leaves briefly under cold water.
If you notice that cabbage leaves have pronounced hardy veins, remove them with a sharp knife.
Prepare a bigger cooking pot by coating the bottom with a thin layer of lard or olive oil.
Chop roughly the leftover and torn cabbage leaves that won't be used for making the rolls and spread them on the bottom of the cooking pot. This step will prevent the sarma from burning during the cooking.
Mince the onion and garlic and add to a bowl with ground meat, rice, eggs, bread crumbs, salt, black pepper, and sweet and hot paprika powder. Mix everything well using your hand.
Take a piece of the meat stuffing, place it on the bottom part of the cabbage leaf, and wrap it tightly in a roll. Repeat this with the rest of the stuffing and cabbage leaves.
When you finish rolling up all of your sarma rolls, layer them tightly next to each other seam-side down in the cooking pot.
Add a piece of dried meat (if using) take 2-3 additional cabbage leaves and cover the rolls.
Put some load on it, like a smaller lid or an old ceramic plate, which will prevent the sarma rolls from unrolling during the cooking.
Pour over the water so that the sarma is completely covered with it and bring it to a boil.
Reduce the heat and let it cook for at least 2-2.5 hours, adding more water if necessary.
When sarma is cooked, make your roux. In a small saucepan add lard and let it melt. Stir the flour with a whisk or wooden spoon for a few minutes over low heat. When the roux gets a light golden color, turn off the heat and stir in sweet and hot paprika powder. If necessary, you can add some salt too.
Add the roux to the sarma and let it simmer for about 10 minutes.
Serve with homemade bread or mashed potatoes, polenta, or gnocchi.
If the cabbage is too sour, you can soak it in water for a few hours before using.
Use a smaller lid or ceramic plate to keep the rolls from unrolling during cooking.
How do I properly prepare fermented cabbage leaves for sarma?
To prepare fermented cabbage leaves for sarma, carefully separate the leaves and rinse them under cold water if they are too sour or salty. If the leaves have thick veins, trim them with a sharp knife to make rolling easier.
What are some good substitutions for meat in sarma for a vegetarian option?
For a vegetarian version of sarma, you can substitute the pork and beef mince with a mixture of lentils, mushrooms, and finely chopped vegetables. Additionally, use vegetable broth instead of meat broth for cooking.
How should I store leftover sarma, and how long will it last?
Leftover sarma can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze sarma for longer storage; it will last for about 2-3 months in the freezer. Just make sure to thaw it in the refrigerator before reheating.
What are some great side dishes to serve with sarma?
Sarma pairs wonderfully with homemade bread, mashed potatoes, polenta, or gnocchi. You can also serve it with a side of sour cream or a fresh salad for added flavor and texture.
What is the best cooking method for making tender sarma?
The best way to cook sarma for tenderness is to simmer it slowly on low heat for at least 2-2.5 hours. Make sure the rolls are covered with water and use a weight on top to keep them submerged, which helps them cook evenly and prevents burning.
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
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