Place rolls in oiled baking dish. Roll the cabbage keeping fingers firmly on the side. Sprinkle with chilly and parsley. If you ask me, I enjoy all variations of sarma or dolma, however, the one with sauerkraut and pork meat is my favorite one! The wrap itself can be sour cabbage or grape leaves. We have lots of cabbage in Portugal so I’m always willing to try a new recipe for cabbage leaves! Hristos se Rode. Bake covered for 1 hour then reduce temperature to 200 degrees C and bake for another 1 hour. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. How To Make Croatian Sarma – AKA Stuffed Cabbage Rolls. 1 kg mixed minced meat (700 g pork mince and 300 g beef mince) A couple of dried pork ribs, smoked I hope this helped. Steam cabbage until outer leaves are limp, then remove leaves. My family loved this! Fold the bottom of the cabbage leaf up over meat. Stir occasionally with wooden spoon to break the beef lumps. I love the bacon/smoked ham part of it, though I’ll probably have to substitute it for presunto instead (usually salted cured ham) :). Question though, do you use cooked rice or dry rice? Pour over rolls until mixture is level with rolls, but not over the top. Sarma Casserole recipe by Bernice Graham, is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. https://www.thespruceeats.com/soured-cabbage-heads-recipe-croatian-1137364 Reserve tougher outer leaves, but don't use for rolling. Filled with pork, beef and vegetables, the sarma can be rolled just like a dolmade. Check this quick tip for an easy way to remove leaves from a cabbage head. This version is the original recipe. Original Sarma is prepared with pickled cabbage, minced meat and rice, but there are a few variations to this and it can be prepared with vine leaves, or with minced fish meat. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Save my name, email, and website in this browser for the next time I comment. Cook rice until half … With a paring knife, remove tough ribs from leaves without damaging them. Any more Balkan/Serbian recipes you recommend? Stuffed cabbage in one form or another is present in most world cuisines but especially among Eastern Europeans. https://www.sbs.com.au/food/recipes/sarma-stuffed-cabbage-rolls Then fold sides to the center, and roll away from yourself to encase completely. Some people use imported or homemade whole heads of brined cabbage (sauerkraut) known as kiseli kupus when making their sarma. 1/2 pound ground pork. Grown up in a foodie family, learned to enjoy and…, Sarma is the delicious Serbian take on classic filled cabbage rolls. Don’t let the multiple steps fool you, but this old fashioned Sarma Recipe, also known as Croatian Cabbage Rolls, is easy to assemble and is the perfect dish anytime of the year. Cut the smoked ribs into pieces if using, otherwise, space the smoked meat of choice between the cabbage rolls. Sarma is possibly one of the best and definitely favourite dish of every Serb. Add chopped carrot, stir once, add beef, stir again and let it cook for about 15 minutes. The Dish is traditionally made with pork and sour-cabbage, albeit there're unorthodox methods to make it. Their love goes so far that they consider women who can make it an instant wife material. 1 (1.4-ounce) package dehydrated onion soup mix, 6 smoked ribs (or ham hock or other smoked meat). Remove wilted cabbage leaves with a fork; drain and cool. So I’ve come up with the easy stuffed cabbage roll/sarma recipe … I’m pretty sure you’ve already tried something similar. Sarma Sour Cabbage Rolls baked with Double Smoked Pork There'll be no going back once you taste Sarma Sour Cabbage Rolls. I grew up on it and it continues to be my favorite dish… Lovely post! Mix grounded beef, pork and bacon. #sarma #cabbagerolls #sauerkraut #permentedcabbage #recipes #meatrecipes #croatiansarma #hrvatskahrana #hrvatskasarmaCroatian traditional dish! Adding a little water will make the mixture easier to handle. Place a spoon of beef in the middle of bottom the leaf. Sarma – traditional Serbian meal by Fly Orient on January 30, 2013 in Gastronomy As soon as winter comes, all Serbian house-wifes have a new recipe for the menu: sarma – spicy sour cabbage leaves stuffed with ground beef and rice, cooked in the oven or on the stove, in Serbia traditionally spiced with home made smoked bacon or other smoked meat. Stuffed cabbage rolls, or sarma, is a traditional Macedonian food which is prepared mostly in winter.Since it is prepared in larger quantities, sarma is usually eaten for several days. 1 32-ounce jar sauerkraut (rinsed and drained) 6 smoked ribs (or ham hock or other smoked meat) 1 (8 … https://www.serbiancookbook.com/.../sour-cabbage-rolls-sarma-recipe Just came back from working in Belgrade for a year. Pre-heat the oven to 250 degrees C and prepare baking dish 20x28cm. Mix tomato sauce and soup with enough water to make a liquidy consistency. If you can resist the temptation, eat it the next day after preparation, it tastes better! Czechs and Slovaks call them ​holubky and Poles refer to them as ​gołąbki. When I think of the Serbian cuisine, the first thing that comes to my mind is SARMA. Your email address will not be published. Meanwhile, in a saucepan, add rice to 2 cups boiling water; when water comes to a boil again, remove from the heat. Sarma are easy to make but do take a bit of time to prepare and cook. Apr 24, 2015 - This recipe for traditional Croatian stuffed cabbage (sarma) is from Klara Cvitanovich of Drago's Restaurant in New Orleans and Metairie, La. Add the sauerkraut. Cover rolls with reserved tough outer leaves. 1 (1.4-ounce) package dehydrated onion soup mix. This recipe for sarma is the Serbian version of stuffed cabbage that many Serbs serve every day but especially for special occasions like their slava and other holidays. I am sure those twisted sarma recipes are also good, but if you are interested to learn to cook real Serbian sarma, here’s what you need to know. https://honestcooking.com/sarma-recipe-serbian-cabbage-rolls I’m trying to introduce my family to this cuisine but want more variety in dishes. Now it's time to add rice. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved. 2 years ago she started writing her own blog Mila's Cookbook, which has expanded her culinary perspectives and experiences vastly. 1 (3 to 4-pound) large head cabbage. The Vasa’s cake is very old and legendary Serbian recipe since the year 1908 and represents one of the best and tastiest cakes ever. All my central Alberta Canadian prairie girl life I had eaten very … Sarma (in Serbian, the dish is singular) is the king of Serbian cuisine. It is packed in jars and the label on it will say “whole cabbage leaves”. 10 servings of a popular Serbian, Bosnian and Croatian national dish which is famous troughout the Balkan area. In a medium bowl, mix together ground chuck, ground pork, rice, and onion soup mix. Pour tomato juice over rolls, then add enough water to cover. Get our cookbook, free, when you sign up for our newsletter. One crust layer and two different cream layers make this cake very rich on the eyesight, but not even to talk about the taste. Good job young lady. Bring to a boil, … The name is synonymous with sour cabbage: sarma prepared with the brined cabbage is the most popular recipe, … It's very important to stir constantly when you add it. ), German Stuffed Cabbage Rolls (Kohlrouladen), Try These Tasty Eastern European Cabbage Recipes, Stuffed Cabbage Rolls With Ground Beef and Rice, Slovak Stuffed Cabbage (Holubky or Halupki), Pressure-Cooker Stuffed Cabbage (Czech/Slovak Holubky), Klara's Traditional Croatian Stuffed Cabbage, Toltott Kaposzta: Hungarian Stuffed Cabbage, How to Make Polish Stuffed Cabbage Rolls - Golabki, Greek Stuffed Cabbage Rolls (Lahanodolmathes). Season with salt, ground pepper, ground chilly and finelly chopped parsley. ALL RIGHTS RESERVED. Add two eggs and very finely minced onion. Anything will work, don’t worry :) Thank you very much for your comment :). Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Thank you so much! First of all wash cabbage and remove the hard piece of stem in the bottom of the leaf. 1 and ⅔ cup (400ml) water + ⅔ cup (160ml). Zdravo, hvala puno for this recipe. I can’t wait to make it for company. First, I want to thank Milica for a wonderful recipe and I will definitely try to make it. This is real Serbian Sarma , Best recepie so far …. 1 pound ground chuck. Pour 1 and ⅔ cup of water in. :), Hello everyone, It’s best if you use a couple of different types of meat for the filling and … Looks great! Fry chopped onion in 2 tbs oil until golden brown. Heap 2 tablespoons of filling on each cabbage leaf. Stuffed Cabbage rolls or more popularly known as Sarma is a local Serbian dish in Serbia. Longtime Serbian festival volunteer Jelena Mitric shared her recipe for this comfort food on CBC Ottawa's All In A Day this week. © 2020 HONEST COOKING MAGAZINE. It’s made with a mix of ground beef, pork and rice, rolled in fermented cabbage leaves. Sarma is taken from the Turkish word "sarmak" which means to wrap. Drain and rinse. The recipe I am going to share is for Sarma which is Serbian stuffed cabbage rolls. This recipe is great! The Serbian festival runs until Sept. 2. Add cabbage; simmer 6-8 minutes. In a Dutch oven or large kettle, bring 2 quarts of water to a boil. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Where can I find more of your recipes in English? In the same time remove baking dish from the oven, pour ⅔ cup of water and mixture of flour, oil and chilly. Add splash of water and cook until liquid evaporates and onion are soften, stirring occasionally. Spread chopped cabbage on the bottom of a large casserole dish or Dutch oven. Be carefull and try not to make hole. Cook fot another 5 minutes and remove from heat. It can definitely be found at some specialty stores like Asian markets, European stores and such. Amali, Midtown’s Destination for Sustainable and Local Mediterranean Food. The Serbian original version, however, comes with sauerkraut leaves, bacon and a mix of ground pork and beef which adds to the juiciness and smoky smell of the dish. Easy for young Serbs who forgot how to make. Sarma means "wrapped thing" and at least in Serbian cuisine, typically contains meat (ground beef), rice, and spices as the filling. Fold from left then fold from right. Which European country will inspire your culinary journey tonight? Sarma is a dish where surprisingly, meat isn’t the ingredient that provides the strongest flavor. Leave a side. They all boil down to the same thing—meat and a filler like rice or barley rolled up in a cabbage leaf and cooked on the stove or in the oven. This is one of many traditional Serbian dishes, but for sure one of the most authentic ones. There is a wide variety of recipes for sarma out there with different ingredients for the filling, different way of cooking, etc… It can also be made with fresh cabbage or sauerkraut leaves. Note: While there are multiple steps to this recipe, this stuffed cabbage dish is broken down into workable categories to help you better plan for preparation and baking. I like the way you laid this all out. Layer on the cabbage rolls, seam side down. But if not, let me introduce you Sarma (cabbage rolls) – spicy sour cabbage leaves stuffed with ground beef, cooked in the oven or on the stove, in Serbia traditionally spiced with home made smoked bacon or other smoked meat and aleva paprika (ground chili) – we like it hot! Put uncovered dish in the oven for another 15 minutes. In the end, fry shortly flour with 5 tbs of oil in small sauce pan, stirring constantlly and adding chilly gradually. *Sarma is a frequent dish all over the Balkans, with each region having its own variations of the recipe, each delicious in its own way. Place bacon slices in the middle. Instead, together with rice it softens it. Im going to make this. I went to Alex's house for a lesson on Serbian… These look so good! Grown up in a foodie family, learned to enjoy and feel everything she eats, Milica decided to learn more about food and food cultures all over the world. Before I start with the recipe, I want to point out that it is not my intention to offend other bloggers and say that their recipes are not good. Sarma is a very common Serbian dish that can be served for special occasions or on holidays. By Milica Cvetkovic. When I was younger, I used to pick the grape leaves off and just eat the filling, but it's truly a crime to do so. 1 cup raw rice, rinsed. After looking for sour cabbage for a very long time, I finally found it at a Russian grocery store. Now you fill the cabbage. Then reduce temperature to 325 F and bake for 2 more hours.