Sarma Serbian Cabbage Rolls Recipe

Cooking Directions

• STEP 1.Prepare the cabbage leaves by blanching them in boiling water until soft and pliable.
• STEP 2.In a large bowl, mix together ground meat, rice, onions, garlic, and spices.
• STEP 3.Place a spoonful of the meat mixture onto each cabbage leaf and roll tightly, tucking in the sides.
• STEP 4.Arrange the cabbage rolls in a large pot and pour tomato sauce over them.
• STEP 5.Cover the pot and simmer on low heat for about 2 hours, or until the cabbage rolls are tender.
• STEP 6.Serve the sarma hot with a dollop of sour cream and crusty bread.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Choose a cabbage with large, sturdy leaves for easier rolling.
• If the cabbage leaves are too thick, you can carefully trim them with a knife.
• For added flavor, you can add smoked bacon or sauerkraut to the meat mixture.
• Sarma tastes even better the next day as the flavors have a chance to meld together.
• You can freeze sarma for longer storage. Just make sure to thaw it completely before reheating.

Storage and Serving

• Serve sarma hot as a main dish with a side of crusty bread.
• Garnish with a dollop of sour cream and fresh parsley for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sarma in the microwave or on the stovetop until heated through.
• Sarma can also be frozen for up to 3 months. Thaw it completely before reheating.