Sarma is minced meat and rice rolled in leaves; Nanina Kuhinja says the Bosnian winter version uses sour cabbage, while vine-leaf rolls are called japrak.

Wikipedia says sarma is a Turkish word meaning wrap and that the dish originated in Ottoman cuisine, a stuffed-leaf member of the dolma family now found across the Balkans, Bosnia included. Nanina Kuhinja calls vine-leaf meat rolls very popular in Bosnia, says the winter tradition is to make them with sour cabbage, and gives sarma and japrak as the traditional names. Barhana lists cabbage rolls at 14 KM.

Where to eat Sarma in Sarajevo

2 editor picks for Sarma in Sarajevo, ranked by editorial score. All Sarajevo signature dishes · Sarma across every city.

  • Nanina Kuhinja

    Order Pasta filled with veal in a sour cream, yogurt and garlic sauce, a very popular dish.

    Nanina Kuhinja, Grandmother's Kitchen, is an authentic Bosnian restaurant at Kundurdziluk 35 serving breakfast, brunch, lunch and dinner from 8:00 to 23:00.

    DetailsDirections

  • Barhana

    Order Bosnian pot, cabbage rolls or the Barhana steak.

    Barhana at Djulagina Cikma 8 serves Bosnian dishes such as stuffed peppers and goulash, plus pizza, lasagne and a long grapa list from grape to quince.

    DetailsDirections

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Make it at home

Serves 63 hrIntermediate

Ingredients

  • 1 head of sour cabbage (kiseli kupus)
  • 500g minced beef
  • 300g minced pork
  • 200g rice (short-grain)
  • 2 onions, finely chopped
  • 200g smoked beef or pork (suho meso), cubed
  • 2 tablespoons paprika
  • Salt, black pepper
  • 1.5 litres water or stock

Method

  1. Separate the sour cabbage leaves and rinse if too salty.
  2. Mix beef, pork, rice, onion, paprika, salt and pepper.
  3. Place a heaped tablespoon on each leaf and roll into tight cigars, tucking the ends.
  4. Layer the bottom of a heavy pot with smoked meat.
  5. Pack the rolled sarma tight in a circle, layering smoked meat between layers.
  6. Cover with water and a plate to weigh down.
  7. Bring to a simmer and cook covered on very low heat 2.5 hours.
  8. Rest 15 minutes; serve with mashed potatoes and fresh bread.

Editor tip. If you can't find sour cabbage, use fresh cabbage blanched and soaked in vinegar water overnight.