Sarma is the Serbian stuffed cabbage roll: minced pork, beef and rice rolled in a soured cabbage leaf, slow-cooked in tomato and paprika stock until the meat melts.

Sarma reached Belgrade through Ottoman rule (the Turkish sarma means rolled), then took the Serbian form: soured (kiseli kupus) rather than fresh cabbage leaves, minced pork and beef rather than lamb, slow-cooked through Christmas Eve for the Serbian Slava feast. Every Belgrade kafana has its house version.

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Make it at home

Serves 63 hrIntermediate

Ingredients

  • 1 head soured cabbage (kiseli kupus), about 12 large leaves
  • 500g minced pork
  • 300g minced beef
  • 150g long-grain rice, rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 200g smoked bacon, diced
  • 2 tablespoons sweet paprika
  • 1 tablespoon tomato paste
  • Salt and black pepper
  • 1 litre chicken or beef stock
  • 2 bay leaves

Method

  1. Cook the onion and bacon in a heavy pan until the onion is soft and the bacon is rendered.
  2. Combine onion-bacon mix in a bowl with pork, beef, rice, garlic, half the paprika, salt and pepper.
  3. Separate the cabbage leaves and trim the thick rib. Place 2 tablespoons of filling on each leaf, fold the sides in, and roll up like a cigar.
  4. Layer the rolls seam-down in a heavy pot. Whisk remaining paprika and tomato paste into the stock and pour over to cover.
  5. Add bay leaves on top. Cover and bring to a gentle simmer.
  6. Cook on low heat for 2 to 2.5 hours, until the rolls are tender and the liquid has reduced.
  7. Rest 15 minutes before serving with crusty bread and a spoonful of thick Serbian yoghurt.

Editor tip. Sarma is better on day two. Make a day ahead and reheat gently, the flavours integrate into a stock that should be syrupy by the second day.

Common allergens: None unless served with bread.