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My review
Sarma (Stuffed Cabbage)
Bea Gassman
"For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried."
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Ingredients
3 h 15 m servings 532 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
- In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
- Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
Nutrition Facts
Per Serving: 532 calories; 22.7 g fat; 43.8 g carbohydrates; 38.4 g protein; 141 mg cholesterol; 1135 mg sodium. Full nutrition
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Reviews
Read all reviews 3442 Ratings
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Most helpful positive review
3/28/2009
My Grame made Sarma on a regular basis. She was born in Chabar (now Yugoslavia) & is Croatian. She has been gone for quite some time but her recipe's live long and prosper. She did not freeze...
Most helpful critical review
11/17/2011
I love Sarma we make sarmas a lot at home and Dolma's, I made the Turkish way, similar recipe but I like the Turkish way better.
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3/28/2009
My Grame made Sarma on a regular basis. She was born in Chabar (now Yugoslavia) & is Croatian. She has been gone for quite some time but her recipe's live long and prosper. She did not freeze...
10/14/2006
Usually for sarma you use a sour cabbage but since I didn't have one I added about 4 tbsp of vinegar to the water that I blanched the cabbage in. I also added chopped bacon to this recipe. I f...
9/14/2008
Great recipe!! As suggested, I parboiled the cabbage head with a bit of vinegar instead of freezing. I sauteed the onion with fresh minced garlic before adding to ground beef/pork mixture and ...
9/17/2008
I love Sarma. This recipe is pretty good, my mother in law uses barley instead of rice. Just a note the poster who said that this is mostly made in Romania is wrong. Sarma is made in Croatia, Bo...
1/3/2002
Great eastern european sarma recipe!! Thank you. I changed it a bit by leaving out the ham and adding a kilbasa to the pot as it cooked. Came out wonderful.
3/18/2012
My grandmother who was ethnic German, Danauschwaben from Semln made Serbian Sarma. A family favorite of ours. She added a little dill or marjoram, one or the other, and used straight pork, no b...
6/8/2007
Elderly neighbors and best friend loved it and requested more! Changes: followed other reviews' advice and parboiled the cabbage rather than freezing it. I only used ground beef, a little ham, &...