Sarma Recipe: Cabbage Roll Recipe from the Balkans
Sarma Recipe: Cabbage rolls from the Balkans
Most sarma recipes originates from the Balkans. In Turkey the sarma prepared mostly with grape leaves and called “Dorma”. A friend from Croatia had told me that his original croatian sarma recipe would be in his home a typical winter dish. Sarma is cooked in all countries of the old ottoman empire. So you will find also the cabbage rolls as serbian sarma recipe or as turkish dolma recipe. Actually sarma is originally invented by the Turkish cuisine.
The sarma taste the best on the next days. So you cook the sarma on the day before and store them overnight in a cool place. At best you warm up the roulades with a sauce in a small casserole inside a oven. So you can eat sarma the whole week or you can freeze the sarma in portions. Serve the sarma with the cabbage or “Sauerkraut” and mashed potatoes or steamed potatoes.
For this sarma recipe pickled cabbage leaves are used.
- 1 whole sour pickled cabbage
- 500g minced meat
- 2 onions
- 4 gloves garlic
- 2 eggs
- 150g rice
- 1 cup olive oil
- For the sauce: tomato paste or Aivar, flour, oil, paprika
- Peel the onions and garlic and chop. Saute the onions and the rice with a cup water in a pan.
- Mix the minced meat with the garlic, eggs, salt, pepper, paprika and the cooked onion rice mixture.
- Remove the stalk from the pickled cabbage head. Separate the cabbage leaves from the whole cabbage
- Add 3-4 tablespoons of the mixture on each cabbage leaf. Roll up the stuffing inside the leaves, tucking the ends of the leaves back into the rolls. Do it until you have enough meat or leaves.
- Put one layer sauerkraut leaves (or additional sliced Sauerkraut) over the base of a large pot.
- Add the cabbage rolls in 2-3 layers, tucking pieces of cabbage leaves or sliced sauerkraut in between.
- After the last layer cover the rolls with remaining cabbage leaves. Spread the leaves with some Ajvar and add a 1 cup of olive oil. and an ½ liter water.
- Cover the pot and gently bring to the boil on a stovetop. Simmer the sarmas for 2 hours.
- At best you cook the sarma on the day before and store them overnight in a cool place.
- At best you warm up the roulades with a sauce in a small casserole.
This cabbage rolls recipe you can also watch as recipe video also as vegetarian version. Be inspired and have fun watching our recipe videos. The easy preparation and the quantity of needed ingredients are shown very vividly.