andrejthechef
InternationalStewDinnerGluten-freeDairy-free

Sarma

Serbian sour cabbage rolls: beef, pork and rice wrapped in fermented cabbage leaves, buried with smoked meat, and famously better on day two.

prep
45 min
cook
2 h 30 min
total
3 h 15 min
serves
6
level
medium
Sarma, a classic from Serbia.

Sarma is the Balkan winter in a pot: minced meat and rice rolled into whole fermented cabbage leaves, layered with smoked ribs or bacon and sauerkraut, and simmered until the sour, the smoke and the meat agree with each other.

It is the most famously improved-by-waiting dish in the region. Sarma on the day it is made is good; sarma reheated on day two is why grandmothers smile knowingly.

Sarma is one of the world's classic dishes from 67 countries.

method

  1. Mix the meats with the rice, softened onion, garlic, paprika, salt and pepper.

  2. Trim the thick rib from each cabbage leaf. Put a handful of filling near the stem end, fold the sides in, and roll firmly. Tuck the end in with a finger.

  3. Line a heavy pot with sauerkraut, pack the rolls in seam down, and bury the smoked meat and bay among them. Top with more sauerkraut.

  4. Add water to barely cover, weigh down with a plate, and simmer very gently, covered, for 2.5 hours.

  5. Rest at least an hour, better overnight, and reheat to serve with bread and something cold to drink.

chef's tips

  • Whole sour cabbage leaves are the dish; fresh cabbage makes a different, lesser roll.
  • The smoked meat seasons everything around it; do not skip it.
  • Day two is the real serving day. Plan accordingly and accept the compliments.