Sarma
- Total Time
- 3 hours 15 minutes, plus a few days' freeze
- Rating
- Comments
- Read comments
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Ingredients
- 1large cabbage
- 1pound ground beef
- ½pound ground pork
- ½pound ground ham
- 1cup raw rice
- 1medium onion, diced fine
- 1egg
- ½teaspoon garlic powder
- 1tablespoon salt
- 1teaspoon black pepper
- 1pound sauerkraut
- 1cup tomato sauce or juice
Nutritional analysis per serving (8 servings)
386 calories; 21 grams fat; 8 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 23 grams protein; 907 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the cabbage into the freezer a few days beforehand, and take it out the night before making the sarma. This softens the cabbage and readies it for stuffing.
- Step 2
Combine the remaining ingredients, except the sauerkraut and the tomato sauce or juice, and form into oblong balls or sarmas about the size of a clenched fist. Wrap each sarma in a cabbage leaf.
- Step 3
In a large pot, layer the sauerkraut and sarmas, starting with the sauerkraut. When laying down the sarmas, make sure the seam side of the cabbage leaf faces down. Add the tomato sauce or juice and enough water to cover. Bring to a boil, and simmer, covered, for about 3 hours. Add more water if necessary.
Private Notes
Comments
I didn’t freeze the cabbage, but I did steam it a bit before wrapping. A couple notes—I’d use two heads of cabbage, as the outer leaves are best for wrapping. Next time I’ll use two heads to maximize the number of outer leaves. Also, I grabbed one 25oz jar of Sauerkraut. That wasn’t nearly enough, so I’d chop up the rest of the cabbage you don’t use and throw that in there too. I also added a can of tomato paste because I wanted to add more flavor with the water to cover.
If you are making real sarma, you will use a "sauerkraut," aka "sour cabbage," to roll your sarma, not the fresh cabbage. No additional prep needed. You can also add some smoked ribs and smoked bacon to the pot for some extra flavor. Instead of the garlic powder, use the real garlic, and you can also skip on the ground ham. Tomato is also optional. You might find rolling sarma a bit difficult at first, but it's worth practicing. Also, sarma is always better the second day :)
Normally, pickled cabbage leaves are used but, since pickling whole heads of cabbage is less common here, the fresh cabbage and sauerkraut method is a decent “trick” that still tastes delicious as the kraut flavor is imparted on the fresh cabbage. Also, in the region of my ancestors, we cook the meat mixture first, we never roll raw meat into the leaves- it comes out like a cabbage-steamed mini loaf of meat. Cooking gives a lovely loose filling that beautifully spills out when you cut into it.
If you are making real sarma, you will use a "sauerkraut," aka "sour cabbage," to roll your sarma, not the fresh cabbage. No additional prep needed. You can also add some smoked ribs and smoked bacon to the pot for some extra flavor. Instead of the garlic powder, use the real garlic, and you can also skip on the ground ham. Tomato is also optional. You might find rolling sarma a bit difficult at first, but it's worth practicing. Also, sarma is always better the second day :)
For Serbian Sarma, they would use "soured" cabbage heads, which are cabbage heads submerged and pickled in saltwater. Or, they can be found in specialty shops already soured, in plastic bags. When cooking, they add smoked pork ribs. I substitute smoked pork neck bones. I also add smokiness by including smoked paprika. Simmering a long time is helpful to the fullest flavor, but can cook rise till mushy. I have used small grain brown rice; the result is awesomely flavorful.
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