Croatian Sarma Recipe (Stuffed Cabbage Rolls) (2024)

FAQs

How to prepare sarma? ›

Remove the leaves from the head of cabbage. Mix beef, pork, ham, uncooked rice, onion, egg, salt, pepper, and garlic powder together in a bowl until well combined. Form mixture into oblong balls, using 1/2 cup of the mixture at a time. Wrap a cabbage leaf around each ball.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Each usually consists of minced pork, rice, onion, eggs, thyme, and dill rolled in a leaf, usually a cabbage leaf. The baking dish is lined with chopped cabbage and sauerkraut layered with bacon or pork belly and the cabbage rolls, then topped with more sauerkraut and dill sprigs.

pertaining to winter, wintery, winter (clothing, headquarters, etc.)

In the cuisine of the Crimean Tatars, dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called sarma.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

If your cabbage rolls are too tough, it means that you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft. But if they are still not soft enough after cooking, it means that you need to return them to the oven and cook for longer.

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

It is an energy dense food and healthy in moderation. Average numbers are 450 cal, 70g carbs, 10g fat, 19g protein.

What does sarma taste like? ›

Sarma is cousin to the Greek Dolmades, however this Armenian staple has a very unique and incredibly delicious flavour. Armenian Sarma has that thousand-watt lemon and olive oil taste– and this recipe adds an upgrade of tomato, hot pepper paste, Aleppo pepper and another zing of pomegranate molasses.

First association on Serbian cuisine. A dish that is believed to have arrived in the Balkans along with the Turks during a five-century rule. The name derives from the Turkish vocabulary, from the word sarmak which means twist, wrap.

This cruciferous spring vegetable is packed with cholesterol-lowering nutrients and it may also have cancer-preventative properties. Collard greens can be eaten raw, blanched, boiled, sautéed, or steamed. Check out this delicious collard sarma recipe from our friends at the Peachtree Road Farmers Market.

Keep assembled sarma in the fridge. Storing: Store in the fridge for up to 3 days. Reheating: The best way to reheat it is on the stovetop, on low, for at least 15 minutes, (or until it's hot). Add a little bit of water to the stew if it's too thick, or it's running low.

This recipe uses steamed cabbage leaves to wrap the filling and cooks atop a bed of shredded cabbage and sauerkraut. Sarma, or Serbian stuffed cabbage, is a meal in and of itself and needs little accompaniment. A side of fresh bread or potato salad makes it a feast, or try starting with soup like pasulj.