Serbian Sarma
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The Tale of Serbian Sarma
Story updated
Serbian sarma, cabbage rolls stuffed with minced meat and rice, reflects centuries of Ottoman culinary influence across the Balkans; the name itself derives from the Turkish word "sarmak," meaning "to wrap." It's a beloved centerpiece of Serbian holiday meals, especially at Christmas.
Ingredients
Scale:· 8 servings
- 1 large jar sour (fermented) cabbage leaves
- 1 lb ground pork
- 1/2 lb ground beef
- 1/2 cup rice
- 1 onion, diced
- 1 tsp sweet paprika
- Salt and black pepper
- 1/2 lb smoked bacon or ribs
- 2 tbsp tomato paste
- 1 bay leaf
Instructions
- 1Separate the fermented cabbage leaves and trim the thick center ribs.
- 2Mix ground pork, ground beef, rice, onion, paprika, salt, and pepper for the filling.
- 3Place a spoonful of filling near the base of each leaf, fold in the sides, and roll up tightly.
- 4Line the bottom of a large pot with extra cabbage and pieces of smoked bacon.
- 5Pack the rolls tightly into the pot, whisk tomato paste into water to cover, and pour it in, adding the bay leaf.
- 6Cover and simmer gently for 2 to 2 1/2 hours until very tender.
- 7Serve hot with a dollop of sour cream.
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