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Croatian Sarma Recipe (Stuffed Cabbage Rolls)

Written by our local expert SJ

Sarah-Jane has lived in Croatia for 10+ years. SJ, as she is known, has been traveling the Balkans & beyond since 2000. She now shares her passion for traveling with her husband & kids.

What is the recipe for stuffed cabbage rolls? That’s the question that so many of my friends and family ask. These tasty Croatian cabbage rolls are known as Sarma and are a must-try food all over the Balkans .

Back in Sydney, the king of Croatian Sarma in our family is Tetak Zeljko (uncle), and he is absolutely famous for his Sarma recipe. Tetak Zeljko always brings a massive pot of sarma to each big family gathering, and the house immediately smells of sauerkraut  (kiseli kapus). To some people, the smell is offensive, but I love it.

This Aussie girl also makes sarma and has done so for over 15 years. My Croatian sarma has never been as good as Tetak’s, although he has been kind enough to give me some tips.

However, he has never given me HIS actual recipe. I guess he doesn’t want to give up the throne just yet. Frankly, I do not blame him because this way, he gets all of the praise for having the best-stuffed cabbage roll recipe in Sydney.

Now that I am no longer in Australia, I find that people here are not only much more willing to share their tips, but they love to impart their knowledge on recipes that have been in their families for generations. When it comes to making Croatian food , I am blessed that I have so many teachers.

A few weeks ago, I spent some time asking different members of our family for their stuffed cabbage roll recipes. From that, I have a few new tips that will get me closer to having the perfect stuffed cabbage roll recipe. I’ve pinched the best bits from them to enhance my own recipe. After all, all good cooks would agree that it’s nice to find out how someone else cooks a recipe so you can improve your own.

I’ve taken my old faithful, blended it with the Croatian family recipe, and a few tips that I have been given along the way. So, now, it’s my turn to share with you how to make sarma. I hope you like it.

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How to make croatian sarma – aka stuffed cabbage rolls.

Sarma are easy to make but does take a bit of time to prepare and cook. So, I’ve come up with the easy stuffed cabbage roll/sarma recipe to reduce the time it will take you.

You’ll need to start this at least 3 hours before the time you want to eat them. Once cooked, they taste better the longer they are left so that you can make them the day before. Anything listed as optional is to taste, so do add more or less of the flavors you like. Mr. Chasing the Donkey and I prefer a lot of paprika and smoked meat in our dishes, so you can cut back on any of these and still have a delicious-tasting dish.  

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My Croatian sarma recipe was years in the making. With hints and tips from Croatia and Australia, I've perfected my sarma recipe to now share it with you.

Ingredients

• Entire pickled/sour cabbage head (do not use a regular cabbage)
• 1 kg of mincemeat (2.2 lbs). I prefer 50% pork neck and 50% veal, but you can use whatever you like best
• 200 g of finely diced špeck or smoked bacon (8 oz)
• 4 peeled & crushed garlic cloves
• 1/2 bunch finely chopped parsley leaves
• 3 Tbls. of soda water or a big pinch of bicarbonate soda
• 1 cup of uncooked rice
• 1 1/2 Tbls. Vegeta
• 1 Tbls. hot ground paprika (optional)
• 1 Tbls. sweet paprika (optional)
• 2 Tbls. breadcrumbs (optional)
• Salt and pepper to taste
• 1 Tbls. olive oil

Sarma Sauce

• 2 onions, chopped fine
• 3 Tbls. extra virgin olive oil
• 100 g diced smoked špeck/pancetta or smoked bones (4 oz)
• 1/2 bunch chopped parsley
• 2 carrots diced small
• 400 g (small tin) passata (2 cups)
• 1/2 kg shredded sauerkraut (3 cups). Make sure you give it a very good rinse in fresh water before using
• Salt and pepper

Instructions

Sarma preparation.

• Take an entire pickled cabbage head. You'll find these on Amazon or in European delicatessens in the chilled section. Wash each leaf thoroughly. Remove the thick part of the stem without tearing the leaves. It's best to allow the leaves to drain on some paper towel or pat each one dry
• Take a large mixing bowl, and combine mincemeat, speck, garlic, parsley leaves, soda water or bicarbonate soda, rice, Vegeta, hot paprika (optional), sweet paprika (optional), breadcrumbs (optional), Salt and pepper, egg & olive oil
• Mix all of the ingredients until well combined

Let's Roll The Sarma

• You want each of the leaves to be about the same size so that each cabbage roll cooks at the same time. So go ahead and cut any large leaves in half, and also join two smaller leaves together as you go
• Take approx 3 tablespoons of the minced meat, and gently combine in the palm of your hand. Do not roll or compress as this will make them too dense when you eat them
• Place the meat on the edge of the cabbage leaf and roll away from you. Then tuck in the sides of the leaf gently into the meat. There should be no exposed meat. If there is, remove some of the filling
• Set the sarma aside, and prepare the sauce
• In a shallow saucepan, or even better, a Le Creuset cast-Iron dish, splash in some extra virgin olive oil, add the 2 diced onions and cook until transparent on low heat. Then add the 2 diced carrots, diced speck, and parsley. Continue to fry on low heat until carrots start to soften
• Add the shredded sauerkraut and create a layer on the bottom of the saucepan. Now, pack the Croatian sarma into the saucepan. They should be packed close together.
• Pour in boiling water so that it just covers the sarma. Add the passata and a pinch of salt and pepper. Every 30 minutes, give the saucepan a shake (do not stir them or they will break) and let them simmer for 2 hours on a low-medium heat

Never mix with a spoon as you will break the sarma. Always shake the pot or use a spoon to gently move them around.

So, are you going to give this sarma recipe a try? How different are these sarma from your stuffed cabbage roll recipe?

More Tasty Croatian & Balkans Recipes

• Meat and Cheese Burek
• Stuffed Peppers {Punjene Paprike}
• Klipići {rolls}
• Under the bell {Ispod čripnje}
• Pasticada Recipe
• Octopus Salad
• Prezgana Soup (Brown Roux Soup)
• Lazy Apple Pie {Lijena Pita s Jabukama}
• Stuffed Vine Leaves (Japrak)
• Zagorje Cheese Strukli
• Zagrebački Odrezak {Zagreb Steak}
• Slavonian Freshwater Fish Stew
• Bijela Pita (White Slice Traditional Cake)
• Gulaš (Traditional Goulash)
• Somun Bread (for Cevapi)

Comments (126)

Next time you see Tetak, snoop around for his recipe if he won’t give it to you willingly – great traditional recipes must live on!

I fear there is no written copy… it’s in his HEAD. I’ll have to tie him down and try some forms of torture on him…

Shame. Use all your Aussie charm, and use Baby Donkey as bait! (I mean, explain you want your son to enjoy these delights as you have, you want to hand down this family legacy!)

This looks really good. I need to find pickled cabbage, I wouldn’t have even know that existed!

Oh yes, it’s yummy! Or you could try making your own – that’s easy too. Here is how we did it

Wow, looks yummy! Please tell me you didn’t put any of that pig in these…

I can’t confirm nor deny…..

Our stuffed cabbage in Hungary looks really similar to this one and I read the recipe, it is also quite similar!! One of my favorite dishes, thanks for sharing!

You’re welcome! I would have thought yours would have loads more KICK with paprika.

They look seriously good. I really need to stop being so cowardly just because it’s outside of my cooking skills comfort zone and give it a try! Thanks for linking up with #recipeoftheweek. I’ve pinned and tweeted this post, and there’s a fresh linky live now for this week. I would love you to pop over and join in :) x

Sweet! Thanks for the prompt… I am heading over now to link up :)

This is very similar to my recipe. I cut my leaves in half so the each sarma is small and delicate traditional but refined ,bet you didn’t think that sarma could be refined !! Have you tried baking it in the oven .the heat is even ,I doesn’t stick to the bottom you don’t need to shake it and its so un croatian !!!! I cook my punjene paprike the same way!

Refine? Sarma hahaha, that is a laugh. A good idea for feeding lots of people though I have to say. My Mother in law bakes her paprike, but I had never thought of the sarma like that. Do you do it all the same? HOw long do they take to bake?

Sarma is not original Croatian recipe (food). It came from Turkey and it is one of the most popular food in Serbia. Bye.

Yup, and my Polish and Hungarian friends also have similar recipes. We are all in one big melting pot of the world.

and it is very popular in Croatia as we.. So what’s your point?

It is not Serbian, all the Balkans were under Ottoman Empire for 500 years so we adopted a lot from them, typical Serbs like usual use their lies and twist a truth, like they have lied (Propaganda) about Croatians to this day. My son loves Sarma and a Macedonian workmate made it for him but without meat and he did not like it , so there are many variations all over Balkans. I have Hercegovian background and mum makes Sarma and she makes fermented Cabbage as long I can remember every year in Barrel, she makes Sarma to take home because my son loves it, she makes it with Roux (oil and flour until golden then paprika until mixed then water until it bubbles then pour over and gently mix with Sarma pot) last 20 minute of cooking and no tomatoes, put smoke bones, Smoked bacon or Rind for taste in bottom and she puts broken scraps of Sauerkraut in too, and she will make some rolled in Spinach too

Sorry for being a few years late with this comment but since no one responded to this nonsense, allow me to remind you, Serbia and Crnagora were there before the Ottomon Empire took control and they’re still there today. Where is the Ottomon empire? I love Sarma. Priatno.

Although your Sarma do sound good, they’re not like my Grandmother who was born and raised in Croatia use to make.. The mince meat combination was beef, pork, smoked butt, and bacon, with eggs, rice, onion, garlic, sweet paprika, salt and pepper..Once the Sarma were rolled, the broken or unused cabbage leaves, sauerkraut, smoked sausages, and onions were layered in between the rolls in the pot, with enough water to cover..Then a zafrig sauce, made of bacon drippings, browned flour, sweet paprika, and water or broth to thin to a gravy consistency, was poured over the top.. They were covered and left to simmer on low for 2 1/2 hours..They are out of this World, and even though it takes a lot of time to prepare them i do it often..I will give your version a try because I’m sure they are good as well..There are many different versions across Croatia I’m sure, depending on the area where you grew up.. My Grandmother was raised on a farm in Zagreb and I’m glad to see that people are still interested in carrying on the Traditional Old World recipes..Thanks for posting the one you are the most familiar with, I’ll add it to my collection..Have a Beautiful Day.. :)

Thanks Rosemary, I’d love to know more details about your recipe and try it too. I am always trying to look at ways to better my own cooking. My ones are much more plain than I have eaten in restaurants and often wonder what I can do do make them better.

Type on google Arambasi.that’s very popular dish in Dalmatia. Southern Croatia

Hi. Thanks so much for your sarma recipe. This is almost the exact recipe my mother and her mother made. However, like Rosemary, my mom makes a zafrig sauce to pour over the sarma. Interestingly, my family is not Croatian, we are Slovaks from Vojvodina in Serbia. I notice that Slovaks from Slovakia make a variation of this dish using fresh cabbage leaves and tomato paste, but the Slovaks living in Vojvodina make it this way. Thanks again!

Ohhhh I’d love to get a recipe and try the zafrig sauce – care to share? I have eaten it like that, but never knew how it was done.

You need zafrig, which is just oil, flour, and paprika stirred in a separate pan than poured over. It is the thickener, and enhances the flavour overall. My father comes from Nova Gradiska (slavonian part of Croatia), he taught me how to make Sarma which is beautiful, and something I can now pass down even though I’m only half Croatian in heritage :)

My grandparents lived in a town called Perusic–brought the recipe over.

Big hit in St. Paul,Mn Paul

Whooo hooo, so cool! Dobar tek

It sounds a lot like my grandmothers Sarma recipe, she was from Zagreb. I miss her cooking.

Mary Kelly can you email your recipe

The interesting thing is that in Romania we have this traditional dish. It’s filled with a mix of rice and pork meat. And surprise…in Romanian it’s called “sarma” (plural “sarmale”) too.

The world is all connected – what Romanians do different?

Secret: cook it at least a day before you serve it ;)It makes a huge difference.

I cant wait that long…. hahahha

Very true always taste better the next day

I made polished cabbage rolls for years when I seen your recipe I had to make it it was a five star for sure my husband is croatian he always wanted me to make sarma

I used napa cabbage

Wthank you so much for this delicious recipes! I find it hard to find them in Canadian measuring scales.Love your site! Keep giving us more!

You are welcome, though I have no clue how these compare to Canadian measurements – hope they work out for you.

Yummmmm ♡♡♡

That’s got nothing on my recipe

Doesn’t even put garlic in it! Amateur…

Yes it does stop being a hater

Oversight. Still 4 cloves…

Mmmm ……. SJ maybe not my first choice at 33 degrees in the shade. 3️⃣3️⃣‼️

Um, it’s Winter in Australia you know…

Bést recipe for Croatian summer SJ: #1 get a glas with half a liter of cóld beer. #2 move it up, polako !!!, put it down again and wait for two minutes. #3 do exactly the same again until empty. #4 put empty glas aside and do the same steps again, again and again. #5 if having more guests, just multiply these simple steps.#6 go to sleep and redo same procedure next day.

bahahhahaha!!

My favourite

One of my favourites!

there’s a summer variation – “filana paprika” or “ćufte”.. can’t cook sarma at winter… key ingredient is missing ;)

Is that Punjene Paprike?

Yum! So right ! Yes it is. My boys like Punjene Paprike without Paprike lol

Uriah Hvala Four cloves not enough for you? How many you want?

Oh my. My mother and aunt made the best sarma ever. How I miss my Croatian food

Omg greatest ever

Yeh ! …sounds good !!

Olive oil , parsley , breadcrumbs ????

Neko se zaigrao !!!

Haha I saw this last night. Is this my hint to get cooking?

Sounds lovely! I’ll be ready to eat in a month

OMG one of my all time Fav.

Okay! I love Croatia and Croatian food but Sarma or Sarmali or Dolma or Ebrak is a Turkish food that influenced many cultures, such as Romania, Greece, Serbia and Lebanon and many more.

How many hundred years ago?

Chasing the Donkey Croatia https://en.m.wikipedia.org/wiki/Sarma_(food) I love Croatian food and I have tried an amazing cake in Dubrovnik made with carob ? best ever

Most likely it was the Turks that brought that dish back to the Empire from abroad than vice versa. Cabbage is essentially a continental European crop and stuffed cabbage (regardless of what you call it specifically) exists in most European cultures.

I’m a Turkish citizen and my wife is Romanian.I explained this story to all my Romanian friends too who understood the origin of sarma and they use the same Turkish word for this meal in their country.If it was a European meal it should not been written or pronunciated Turkish.Europeans had these ingredients but if you look the word sarma which is a Turkish word means that roll something, it explains that it’s a Turkish meal and all Balkan regions use this meal after Turks when exactly Ottoman Empire appeared in Balkans.Because, we don’t see sarma meal in Balkanic Recipe Books before Turks arrived there.Same story for dolma.

My mother in law was Croation. Sarma has been a great meal to enjoy. I have found alot of variations from country to country. I watched a polish lady make Sarma, so different as well as Italians who’s base is more tomato. I suppose like most things people add or vary a recipe. My mother in law used pork and veal,plus alot of what thus recipe has except I’ve never had carrots with it. Saurkrete yes and smoked bacon bones for extra flavour. She would always serve with mashed potato. Was so good. So if it’s from Turkey there’s alot of countries cooking Sarma in there own way.

Eaten it my whole life. Cooked by my grandmother, my mother, all our relatives, all our family friends. Many foods are not original to the certain areas. But, that’s okay because we the people aren’t original to those areas either. Over the millennia, we brought our food and traditions with us as we migrated across the world.

They sound a lot like mine. We always soured heads when we made kraut.

anyway, my late Grandma came over from Split and made the best Sarma and meat strudel.

Ohhh yes, nothing beats Baba’s cooking!

Your killing me! winks…… Yummy.

My Mom was German so she made them with sweet cabbage but that is the only difference. :-)

Ohhhhh nice, I have never tried that.

oh my goodness… drooling!!!!

been craving this so much

Would love to try this and hope it’s very similar to my.late mom’s recipe and family friend’s but I don’t know what is meant by passata. Please clarify.

It is tomato purée. Google it to see what I mean.

Thank you for sharing your recipe for Sarma. My mother came from Lika, Croatia and her Sarma was famous in Portland. However, her recipe was very simple. She used a fermented head of cabbage leaves, ground beef and ground pork, rice, salt and pepper. Then she would make the cabbage rolls. In the meantime she had a big pot in which she layered some canned sauerkraut on the bottom and then put in the rolls. In addition she would put in a half of a ham with a bone in it and add it to the pot with more sauerkraut. She would add water to cover and then boil until cooked. Wow, did that ham add flavor to the Sarma. She would also boil potatoes in their skins and peel the potatoes when ready to serve. Your dish would have the sarma, sauerkraut, potatoes and ham. What a dish to set before your family and friends. DELICIOUS.

Ohhhhh yummy, I like the potatoes idea. I may just try that next time. Dobar tek.

Sounds just like how mama makes it.

My mother and Grandmother never used tomatoes of any sort in SARMA JUST SAUERKRAUT AND SOME KINF OF SMOKED HAMthis sounds like my mothers.

This looks very much like my grandmother’s Sarma. Very good indeed!

This is like my Mom and Grandma made! No tomatoes!

At last someone who makes sarma right! No tomatoes in it.

My mom came from hills just out side of Dubrovnik and this is close but no tomatoes!! Tomatoes are not native to Europe or anywhere except North America. Mom made it a one dish meal by starting with a layer of 1/4ed potatoes in the bottom of a roasting pan (traditionally rutabaga or other root veggie as potatoes are not native either) layer cabbage rolls and some kind of smoked cover all with sour kraut do not rinse all the goodness out .Bake for 2 hours or longer dependIng on how big a roaster you filled!!

Simular but we add sourkraut and never any tomatoes !!

I live in Lika and your grandmother’s recipe is what we make here, too! Making it tomorrow!

So similar to my moms passed down recipe.. The simple ingredients mesh together to create an aroma & taste that’s like heaven.

I have a slow cooker full of Sarma cooking now…I found this recipe when looking to make sure I hadn’t forgotten anything…and now I learned younuse sauerkraut! My grandmother came from west of Zagreb and I don’t remember her ever usingmsauerkraut! Is that always a requirement.l.maybe I just didn’t remember, or maybe the sauerkraut was added in certain areas of Croatia. Please let me know if I should add sauerkraut. I visited Croatia last summer.l.it wasmfantastic,but wemstayed alongmthe Adriatic in the Dalmatian region . I never saw Sarma in a restaurant and finally a Split restaurant owner told me that Sarma is normally a northern Croatian dish. Since I didn’t get the opportunity of having it there please let me know. Thank you….Locha noche

I have always used it, and so do all my friends. So yes, add it – you’ll enjoy it.

Sarma is Serbian dish. That’s why you couldn’t find in any restaurant. So maybe your grandma is Serbian who lived in Croatia :)

Both parents from Bribir. I am going back 60 years and can smell the wonderful odors coming from the big roasting pan full of sarma. There was always room for one or two more. May just try to do it myself.

Hey Niko. We are waiting with great anticipation to try your great creation. I will bring Kum Mike and Skippy.

See you soon.

Da, jesti cemo sarmu i piti vino. Dovedite i Blackie, a mozda i Valter i Frankie Spoja

thank you for sharing this article, all the photos here are very good quality

thanks for sharing such delicious and delicious food with me

The food look great. I will try following your recipe.

I’m sure there is different recipes for stuffed cabbage rolls from all around East and West Europe. My grandmother was from Gospic, Croatia. She used sour heads of cabbage and the sarma’s were slow cooked in crushed tomatoes. It didn’t matter whether tomatoes, way back, were used or not used. Her sarma’s were just damn good!!!!

YUM, that option sounds fab too! I must try to find one like that and try it.

My Great Grandparents were named Milinkovich and were from Gospic! We make sarma every holiday! We also use crushed tomatoes and ketchup! I wonder if we are related?! :)

Ne pomidor sos, masnoća – suho meso…..????????????

There are many European countries with different cabbage roll recipes. I tried this one and it was an absolute hit! I even got the thumbs up from my very fussy eater husband, who grew up eating this dish. Will definitely try more of your recipes!

hooo hooo!!! I am so so so so glad. Thanks for sharing.

Absolutely amazing recipe. Nothing better than Croatian Sarma. We’ve been making them for years. This is a great authentic recipe. We also add smoked meat to it as well.

This recipe looks delicious! My family and I are challenging ourselves to prepare a meal from every country, and this week we chose Croatia! In your introduction, it says it takes about 3 hours to prepare. Approximately how much time does it need to cook ones it’s fully assembled and cooking on the cooktop? I want to make sure I get this right and don’t serve undercooked meat or rice! Thank you!

It simmers for around 2 hours. The meat and rice will be cooked well before that though, its the make the meat soft and absorb all of the flavors. Enjoy.

My family is Serbian and I’m doing my best to carry on with limited people left to teach me! One of my earliest memories is stomping sauerkraut in the big crock, after my Baba had thoroughly washed my feet! :) I remember my Baba’s Sarma so well and have not been able to quite replicate the softness of the mixture or the flavor. She always used the sour heads of cabbage and I cannot buy them in my local grocery. I cook mine with sauerkraut, but wondering if you have any additional ideas for me?

Why not try making the heads?

There appears to be a bay leaf in the picture. I that optional?

Yes, sometimes I throw a few in. Sometimes I do not.

hi there, we want to make some tomorrow, I am Croatian too, trying to make it really authentic and yummy. question- why the water and not tomato juice for example? I would think water doesn’t give enough flavour. and in the recipe under sarma sauce, I don’t see it saying anything about boiling water ( in instructions it says pour water over rolls?) assuming water to just cover the rolls?

and do you cook on stove Assuming this can go in oven too, Would I keep it covered and what temp 350 for 3 hours maybe? tnx :) Sue

It’s just my version, feel free to make it how you like with water or tomatoes. I don’t cook them in the oven, so I can’t say.

Hi. I forgot to mention when I asked question yesterday that I am using regular. Cabbage not sour Do you have a video by chance. ? That would be helpful My rolls are always long. I hate that. I’m trying to follow your recipe best I can. I added some water and some tomato juice and Passata and see what happens :). Wish me luck

You have to use sour cabbage for my recipe. And, no, sorry I do not have a video. To stop them being long, cut the leaves to the size you like.

I always use fresh savoy cabbage. The sour pakages are too soft for my family and don’t taste as fresh.

two heads will give you enough large leaves and the rest is cut up and used instead of the sauerkraut.

Fill a stock pot big enough to float the head with hot, not boiling, water. Add white vinegar 1 cup per gallon. Core the cabbage and remove the tough outer leaves and discard. Float the head for a couple of minutes until the outer leaves become soft. Pull each wrapping leaf off the head individually. As the cabbage parboils, the leaves will soften and become quite easy to remove. Once the leaves are too small for you to use remove the head and shred for the bottom of your roasting pan. Usually takes two heads because my grocer does not stock the big ones.

My recipe is basically the same except I use twice the speck/pancia/bacon. It roasts in about the same time. Your nose will tell you when its ready.

My recipe is similar. No tomatoes. I use the brined cabbage, which is getting more difficult to find. The Slovenian butcher shop in our neighborhood used to make a ton of them for the holidays. Make the zafrig, too. Let ‘em sit a day.

I have a question about the sour cabbage head. Usually my mom made it but I purchased one from the store. Do I need to boil it? I once got one from the Mennonite market store and I didn’t do anything to the pickled cabbage head except fill it and all the cabbage rolls were terrible. I had to keep cooking it and it and the cabbage leaves never got soft so now I’m scared? and I don’t want to ruin this new batch.

If you have purchases a soured head, then you should not have to boil it – just separate each leaf and wash them. Sometimes they are VERY sour and pricing each leaf helps. Enjoy!

What did she mean trim cabbage leave vein. I was told to cut vein out and this kind of ruins the roll. Also, I am so ,glad to hear of sour head. My husbands background is Croatian and the other recipes are so different. We put layers of kraut, sausage from old meat market, makes broth red , and then lay rolls on top and top off with kraut. Delicious. Does any one else use this method?

Looking forward to reading your blog and trying out some of your recipes

Thanks Elise, hope you enjoy them!

Someone said sarma is from Turkey. Wrong! It was brought to Pannonian basin with Sarmats and in Sarmatian language (close to Ossetian) it means winter dish – from sarma=zima.

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The Balkan Recipes: A Taste Of The Mediterranean

Croatian Sarma Recipe (Stuffed Cabbage Rolls)

Grape leaves dolma is a healthy and flavorful dish that can be enjoyed by everyone.

Croatian Sarma Recipe is a traditional dish that has been passed down through generations in Croatia. This delicious and hearty meal consists of cabbage leaves stuffed with a filling made from ground meat, rice, onions, and spices.

Grape leaves are not only gorgeous to look at, but they are also a delicious and healthy addition to many recipes. Though they are most commonly associated with Mediterranean cuisine, grape leaves actually have a long history of being used in cooking.

What is Croatian Sarma (Stuffed Cabbage Rolls)?

Sarma is a staple dish in Croatian cuisine and is often served during special occasions such as weddings and holidays. Its origins can be traced back to the Ottoman Empire, where it was traditionally served during winter months as a way to preserve cabbage for longer periods of time. Today, Sarma remains a beloved comfort food that can be enjoyed any time of year.

The recipe typically consists of seasoned ground beef or pork mixed with rice, onions, and spices that are rolled up in boiled cabbage leaves. The rolls are then simmered in a rich tomato sauce until tender and packed with flavor. Whether you’re looking to bring some international cuisine into your kitchen or simply craving a warm and satisfying meal, this Croatian Sarma Recipe is sure to hit the spot.

Tips & Tricks for the Best Sarma Rolls

If you’re a fan of traditional Balkan cuisine, or just love stuffed cabbage rolls, then you will definitely enjoy sarma rolls. These delicious and hearty rolls are made by wrapping minced meat, rice and spices in pickled or fresh cabbage leaves. They are a popular comfort food in the Balkans, but can also be found in other parts of Europe and Asia.

To make the best sarma rolls, there are a few tips and tricks that you should keep in mind. First, choose fresh and crisp cabbage leaves for rolling. If using pickled cabbage leaves, rinse them well before use to remove any excess saltiness. Next, make sure to mix your filling ingredients thoroughly before stuffing the cabbage leaves to ensure even distribution of flavor.

One of the biggest mistakes people make when cooking sarma is mixing it with a spoon. This can cause the sarma to break apart and lose its shape. To avoid this, it’s important to always shake the pot or use a spoon to gently move them around.

Another important tip is to layer the sarma rolls tightly in your cooking pot to prevent them from unraveling during cooking.

How to Make Croatian Sarma Recipe (Stuffed Cabbage Rolls) ?

To start making the best Sarma Rolls possible, it’s important to begin with high-quality ingredients. Look for fresh cabbage leaves or fermented cabbage leaves that are free from any blemishes or damage. For the filling, choose ground beef or pork that is lean and flavorful.

Once you have your ingredients ready to go, it’s time to get creative with your seasonings. Traditional Croatian Sarma recipes call for a blend of garlic powder, paprika, salt and pepper. However, feel free to experiment with different herbs and spices like oregano or thyme to achieve the perfect flavor profile.

Ingredients   

For cabbage rolls.

• 1 whole sour cabbage head
• 1½ lb ground meat  (beef + pork)
• 1 yellow onion
• 2 large cloves garlic diced
• 1 egg
• ½ cup white rice
• ½ tsp salt
• ⅓ tsp ground black pepper
• ½ tsp hot paprika powder
• 2 tsp sweet paprika powder
• ½ cup bread crumbs
• 200 g smoked bacon

For the roux 

• 2 tbsp all-purpose flour
• ½ tsp sweet paprika powder

Instructions  

• First prepare the cabbage leaves by separating them from the fermented cabbage. Keep in mind that you'll need some cabbage leaves to place at the bottom to create a layer for preventing sticking of the cabbage rolls to the cooking pot. To prevent too sour or salty you can rinse the cabbage leaves under cold water.
• Use a sharp knife to remove the cabbage leaves' rib.
• The exceed cabbage leave you can chop and spread them on the bottom of the cooking pot. Place at the bottom
• Chop the garlic and onion finely and combine them with ground meat and the rest of the ingredients for the filling in a bowl.
• In a large cooking pot over medium heat melt the lard. place a layer of cabbage leaves at the bottom.
• Use a spoon to grab from the mixture and place in the center of the cabbage leave. Roll as a burrito. Repeat with the rest of the cabbage leaves.
• Place them tight next to each other in the cooking pot. Add the water that the sarma is completely covered with it and bring it to a boil. Add the rest of the chopped cabbage leaves. You can place a plate inside the keep the sarma from floating.
• After it start boiling bring the heat to low and cook for another 2.5h. make sure you check the water and add more if necessary.
• Then prepare your roux in a small saucepan by melting the rest of the lard and adding the flour. Stir till brown or light golden color and add the sweet and hot paprika powder.
• Pour the roux to the cooking pot with sarma and let it simmer for about 10 minutes.

Explore More Sarma Recipes?

Simple sour cabbage leaves recipe, top 5 famous sarma recipes to try at home, did you make this croatian sarma recipe.

Please let me know how it turned out for you! Leave a comment below and tag  @thebalkanrecipes  on Instagram and hashtag it  #thebalkanrecipes .

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Three ways of making sarma – The ultimate Croatian dish

by Iva Antoliš

If you have seen even just a handful of memes about Croats (or Balkan people in general), you have probably seen us gush over sarma. It is a surprisingly omnipresent dish (in Croatian: jelo ). We eat it for special occasions – at weddings, funerals, Christmas and New Year’s Eve. However, it is also a Croatian version of weekly food prep – you just need to spend your Sunday rolling and cooking little parcels of meat and rice, and your family will have a decent home cooked meal for a whole week. It’s also our frozen meal of choice. If you have any children studying in other cities (or simply married to someone who refuses to spend hours making sarma for them), sending them frozen sarma is a perfect way to ensure that they are nourished in a proper Croatian way. Sarma is the ultimate comfort food.

Although you can find recipes for sarma made of ordinary fresh cabbage, it simply isn’t the same dish. Croats respect sauerkraut in general – in the past it was the main source of vitamins in the long winter months, and even today many people make their own in huge barrels of it. Nowadays we use it to make sarma, fry it with dried meat, black pudding or sausages, and eat it as a cold salad.

Our family recipe for traditional sarma

By Croatian tragedies ”He/she again separates the sauerkraut from the meat!” Is something your Croatian grandmother might see as a tragedy because you are supposed to eat the sauerkraut – it is healthy!

1 head of pickled cabbage (sauerkraut style) 0,5 liter of tomato juice salt and pepper a bit of flour a bit of paprika powder a little bit of oil or pork lard (optional: a piece of smoked, cured meat)

Instructions:

• Fry one sliced onion in a little oil or pork lard.
• Combine it with raw ground meat, raw egg and uncooked rice. Stir well. You can add a bit of milk or melted bacon fat to make the mixture juicier.
• Remove the leaves from one head of pickled cabbage. Remove the hard stem, and add the meat mixture to the middle. Fold the leaf so that you get little packages (look at the picture for instructions).
• Transfer to a big pot and pour the water over it (it should cover the stuffed cabbage completely). If you have leftover cabbage leaves, shred them and add them to the pot as well. Season with salt and pepper. If you want, at this point you can add a piece of smoked, cured pork to give the sarma more flavour. It is there only to flavour the sauce, so it is not important how much pork nor how chewy it is.
• Cook for at least 60 minutes, or longer if necessary (the meat mixture must be completely cooked).
• To finish the sauce, prepare zaprška: fry flour in oil or pork lard until you get a paste. Add some paprika powder (a sweet version, it shouldn’t be spicy) and mix well. Pour tomato juice over it, and cook until it thickens.
• Add zaprška (fried flour mixture) to the pot in which the meat parcels have been cooking (keep the water) and let it cook until the liquid thickens a bit.

How to wrap sarma by Sanja Mijac – Domaćica

Vine leaf sarma

Vine leaf sarma / from the private family cookbook of Iva Antoliš , SpeakCro teacher

Ingredients (in Croatian: sastojci):

1 kg of ground meat (pork, beef or combination of the two) ⅔ cups of uncooked rice (short grain, starchy rice is better for this dish) young vine leaves (*if you can pick your own leaves, choose the ones which are third or fourth on the vine, so that they are big enough, but not as chewy as older leaves), you can also use collard greens

1 egg a bunch of fresh dill 1 cup of sour cream 1 spoonful of flour 1 teaspoon of sweet paprika powder a few spoonfuls of oil

• Add the meat mixture to the middle of a vine leaf. Fold the leaf so that you get little packages (look at the picture for instructions).
• Transfer to a big pot and pour over the water (it should cover the stuffed vine leaves completely). Let it cook for at least 60 minutes, or until the meat mixture is completely cooked.
• To finish the sauce, prepare zaprška : fry flour in oil or pork lard until you get a paste. Add a tiny bit paprika powder (a sweet version, it shouldn’t be spicy) and mix well. Pour some water over it, one cup of sour cream and a bunch of chopped leaves.
•  Add zaprška (fried flour mixture) to the pot in which the meat parcels have been cooking (keep the water) and let it cook until the liquid thickens a bit.

Simplified quick sarma

Quick simplified sarma / from the private album of Iva Antoliš , SpeakCro teacher

Since I am one of those who don’t like the idea of spending hours cooking traditional sarma, I can also offer a recipe for (to use fancy culinary terms) deconstructed sarma , although lazy sarma would be a less pretentious name and more to the point. This is also a good recipe for those living in countries where whole leaves of sauerkraut cannot be so easily found. If you have shredded sauerkraut, this is a recipe for you! Before other Croatians declare this recipe to be blasphemous, I will state once again that this is not traditional sarma and that you should definitely try the real deal if you ever get a chance.

Ingredients:

1 onion 0,5 kg of ground meat (turkey, pork, beef or the mixture of these) 0,5 kg of shredded sauerkraut 1 cup of uncooked rice (starchy varieties are better here) 0,5 liter of tomato juice + 1,5 liter of water spices (sweet paprika, black pepper, cinnamon, garlic powder, sugar, smoked salt)

• Fry one sliced onion (if you want to make this recipe even simpler, substitute with onion powder). Fry ground meat until it is cooked. Add shredded sauerkraut let it fry for a bit.
• Add spices. Cinnamon will give nice warmth and depth, paprika and smoked salt (or ordinary salt and smoked paprika) will give the sauce the recognizable sarma flavour. Be careful with black pepper and garlic powder – it shouldn’t be spicy. The amount of sugar depends on the sweetness of your tomato juice. Sarma should be more sour than sweet, but a bit of sugar will give you the more rounded flavour.
• Pour over tomato juice water. Add uncooked rice.
• Try the sauce, and if necessary add more spices or more water. Let it cook for at least 30 minutes (or until the rice is cooked), but the more you let it cook, the more flavour develops.
• Due to the starch in the rice, you probably won’t need to thicken the sauce. It should be the consistency of a creamy soup. If necessary, add slurry to thicken it.
• Check the seasoning once again, or if it gets too thick, add more water.

This dish also freezes quite nicely, so you can make a double or triple batch if necessary. For a double batch, I used an 8-liter pot, so just be sure that yours is big enough. If you don’t have smoked salt nor smoked paprika, you can combine the salt with some melted bacon fat (e.g. the one you are left with after frying bacon for other dishes).

Featured image (on top): Sarma by Sanja Mijac – Domaćica

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Best Ever Cabbage Rolls Croatian Recipe

Home » Homestyle Recipes » Main Dish Recipes » Best Ever Cabbage Rolls Croatian Recipe

Discover the warmth and richness of Croatian cuisine with our best ever cabbage rolls recipe , a delightful dish that captures the essence of traditional cooking. This beloved classic, known locally as “Sarma,” is a testament to the comforting and hearty flavors that Croatian food has to offer.

Disclosure: This post contains affiliate links for your shopping convenience. Should you chose to purchase through these links we make a small commission at no extra cost to you. You can  read our full disclosure here .

Made with carefully selected ingredients and wrapped in tender cabbage leaves, this recipe promises a culinary adventure straight from the heart of Croatia. Join us as we explore the steps to creating these savory rolls, perfect for family dinners or special occasions, ensuring a memorable dining experience that will leave everyone asking for more.

Why You Will Love this Recipe

You’ll fall in love with this recipe for its perfect blend of simplicity and taste that brings a piece of Croatian heritage to your dining table. The combination of spiced, ground meat rolled into crunchy, yet tender cabbage leaves creates a harmony of flavors that’s both unique and comforting.

Whether you’re a culinary expert seeking to explore international cuisines or a home cook looking for a satisfying meal that warms the heart, this cabbage roll recipe is versatile, nourishing, and sure to impress. Its ability to be frozen and reheated makes it a practical choice for meal planning, ensuring you have a delicious option ready for those busy nights.

What is Sarma?

Sarma is a cherished dish in Croatian cuisine, embodying the warmth and tradition of the region’s culinary practices. It consists of a filling, often a tantalizing mixture of ground meat, rice, onions, and spices, expertly wrapped in cabbage leaves.

These rolls are then cooked to perfection, simmering in a savory broth until they become tender and flavorful. This dish not only offers a delicious taste experience but also represents the cultural heritage and communal spirit of Croatia, often prepared for family gatherings, holidays, and special celebrations.

Sarma’s unique blend of ingredients and preparation method showcases the depth and richness of Croatian cooking, making it a must-try for anyone looking to diversify their culinary repertoire.

Ingredients Needed

• 4 1/2 cup tomato juice (save 4 cups to cover)
• 8 cups water
• 1 large head cabbage, sour
• 4 medium onion
• 4 garlic cloves
• 3lbs ground pork
• 1/2cup uncooked rice
• 1 cup smoked bacon (cut into small pieces)
• 2 tbsp pepper
• 1 tbsp paprika, sweet
• Shoulder ham, optional

How to Make the Best Ever Cabbage Rolls

• Preheat oven to 370F.

Saute onion and bacon in a pan.

Mix ground pork, uncooked rice and seasonings together until well combined. Mix in the saute onion and bacon.

• Add 1/2 cup of tomato juice into the mix.

• Remove the leaves from the cabbage.

• Form the meat mixture into a thick patty.

• Place the meat inside a cabbage leaf and tightly roll closed.

Fill the bottom of a roasting pan with cabbage leaves and start placing the cabbage rolls on top.

• Continue rolling until the pan is full.

• Pour the remaining tomato juice plus 8 cups of water until all the cabbage is fully covered.

• Cover the pot and place in oven to cook for 2.5-3 hours.
• Heat up 3 tbsps of oil with 3 tbsps of flour in a pan. Add 2 cups of water and stir until combined. Pour into the pot and mix to spread around.
• Cover and continue cooking for 1 hour at 350F.

What To Serve with Cabbage Rolls

If you’re wondering what is best served alongside cabbage rolls, here are few of our favorite options:

• homemade bread or dinner rolls
• mashed potatoes
• mixed green salad with an simple oil and vinegar dressing

Can you Freeze Cabbage Rolls?

Absolutely! Cabbage rolls are excellent dish to freeze which is why making a large batch is idea. Simply store the rest in air-tight freezer bags and thaw when ready to eat for another time.

Symbol of Croatian Cuisine

The best ever cabbage rolls recipe, or sarma, stands as a profound symbol of Croatian cuisine, embodying the rich traditions and familial warmth that characterize the culinary landscape of Croatia. This dish, with its hearty filling wrapped in tender cabbage leaves, offers a taste of home and heritage, making it more than just a meal; it’s an experience.

Perfect for any occasion, from casual family dinners to festive gatherings, Sarma invites you to explore the depths of Croatian flavors, bringing people together over a shared love for good food.

Ingredients    1x 2x 3x

• 4 1/2 cup tomato juice save 4 cups to cover
• 1 large head cabbage sour
• 3 lbs ground pork
• 1/2 cup uncooked rice
• 1 cup smoked bacon cut into small pieces
• 1 tbsp paprika sweet
• 1 shoulder ham optional

Instructions  

• Saute onion and bacon in a frying pan.
• Mix ground pork, uncooked rice and seasonings together until well combined. Mix in the sauted onion and bacon.
• Fill the bottom of a roasting pan with cabbage leaves and start placing the rolled cabbage on top.

More Croatian Recipes to Try

• Croatian Blitva: Swiss Chard and Potatoes
• Croatian Cottage Cheese Strudel
• Croatian Mlinci Baked Noodles
• Croatian Cevapi (Mini Caseless Sausages)
• Croatian Chicken and Mushroom Quiche

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Klara's Traditional Croatian Stuffed Cabbage

Charles Groux/Getty Images

This recipe for Croatian stuffed cabbage or sarma is from Klara Cvitanovich. She is the owner with her husband and son, Drago and Tommy Cvitanovich, of Drago's Seafood Restaurant in New Orleans and Metairie, La. While Eastern European foods are not on the menu at the family restaurant (see the recipe for Drago's charbroiled oysters ), Klara still cooks the foods of her beloved Dubrovnik, Croatia, at home, especially for Christmas. Traditional Croatian Apple Strudel is also a classic addition.

This recipe makes enough for a crowd, and since they taste even better the next day and the day after, you'll have tasty leftovers.

Ingredients

5 small heads cabbage, cored

1 cup white vinegar

2 large onions, quartered

1 pound bacon, roughly chopped

8 cloves garlic

1 bunch celery, trimmed and roughly chopped

1 bunch parsley, stemmed

2 1/2 pounds ground chuck

2 1/2 pounds ground pork

2 1/2 pounds ground veal

2 cups uncooked rice

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

2 teaspoons paprika

1 tablespoon salt, to taste

4 large eggs

3 (32-ounce) jars or bags sauerkraut

56 ounces tomato puree

46 ounces tomato juice

3 tablespoons sugar

Salt, to taste

Freshly ground black pepper, to taste

Steps to Make It

Add vinegar to a very large pot of water and bring to a boil. Klara says the vinegar prevents the cabbage from falling apart. Boil the cabbages for about 5 minutes until the leaves begin to release from the heads. Peel the leaves off and place in a colander to drain and cool. Reserve the cabbage hearts.

Place onions, bacon, and garlic in a food processor and finely chop. In a very large Dutch oven or roaster, saute onion-bacon-garlic mixture. Meanwhile, finely chop the celery and parsley in the food processor and add to the onion-bacon-garlic mixture along with the beef, pork, and veal. Cook until meat is evenly browned. Remove from heat and, if desired, drain off excess fat. Allow it to cool.

Heat oven to 500 F. If the inner leaves of the cabbage heads aren't pliable, return them to the boiling water for a few minutes. Trim the thick center vein of each leaf without piercing it. Add rice to meat mixture, and season with cinnamon, nutmeg, paprika, and salt. Mix in eggs thoroughly. Place a handful of meat filling on each leaf. Flip up the bottom, then fold the sides in, and roll up. Any leftover filling can be frozen for later use.

Chop the reserved cabbage hearts and, in a large bowl, mix with sauerkraut and tomato puree. Season the dish with salt and pepper. Place some of this mixture on the bottom of a deep, large roasting pan. Cover with a layer of cabbage rolls, tightly packed. Press down and spoon on more sauerkraut mixture. Add another layer of cabbage rolls, running at a right angle to the first layer. Continue in this manner until all the cabbage rolls are in the pan—top with remaining sauerkraut mixture and pour some of the tomato juice over it. Gently shake the pan to distribute the juice and add the rest of the tomato juice.

Sprinkle with sugar and cloves. Cover and place in a 500 F oven. When the mixture comes to a boil, reduce the heat to 350 F and bake 2 1/2 hours. Remove cloves before serving. Present two or three cabbage rolls per person with boiled potatoes and some of the sauerkraut mixture, and sprinkle with chopped parsley and paprika. Cooked stuffed cabbage will keep a long time in the freezer if they are well sealed.

• Main Dishes
• Beef Chuck Recipes
• Pork Recipes

Recipe Tags:

• eastern european

Learn how to make Croatian Sarma and delight your family and friends

Join my Sarma masterclass and perfect this iconic Croatian dish even if you're a kitchen novice... or the recipes you tried so far disappointed you. 

Grab the special  20% OFF

Hop into the masterclass now, have you been trying to recreate your mama's sarma but could never get it to taste the same .

We all love the dishes from our childhood. But when we try to cook them ourselves, they never taste as sweet as we remember them. Why? Because our traditional food is not passed down in a traditional way any more: face to face. I created my Sarma Masterclass to solve this problem.

Why do we always feel nurtured by a warm bowl of food made by our mama or baka? But when we try to follow the very recipe they gave us, the dish never tastes the same?

For a long time I thought I was my fault. Did I do something wrong? Did I not do something I was supposed to?

As my sarma mastery grew, I began thinking it had to do with incomplete and vague recipes I was given by the women in my family. I am sure you experienced the same. When the ingredients are just casually mentioned and the amounts are supposed to be measured by intuition. 

So now it was them, not me, right? ( I am giggling now ). 

After years of tweaking and fine-tuning every detail in the sarma recipe, I was not closer to solving the mystery: why my mama's sarma tastes divine? 

By then I was totally convinced that our mothers and grandmothers kew some secret sarma code that eluded us. 

So, one day I got this crazy idea. Let's make a sarma masterclass.

Let's record the entire process of passing down the art and skill of making sarma. 

Surely, the secret sarma code would transpire in the process. And so it did. 

As my mama is teaching me, I am teaching you. And by being both a student and a teacher, I get my lightbulb moment. A few of them, actually. 

Here's what I know today. Your sarma will be perfect once you master the recipe. You need to know the right ingredients, the ratios, why fried and not raw onion in the filling, why this and not that. 

But at one point, you need to start forgetting those strict rules and allow your intuition to guide you. This is the secret sauce, the sarma code. 

But, alas, you will never get there if you skip the rules, the practice and the practicalities.

So NOW I have both approaches in my sarma masterclass. You'll learn the rules, the reasonings, the whys. Then you'll see my mama in action, how she goes with the flow and allows the intuition to guide her. 

Ready to learn the secret sarma code? 

Join my Croatian Sarma Masterclass

To perfect Croatian sarma takes time and practice. My masterclass breaks down the recipe into 9 separate lessons. You will be guided step by step through 9 videos. My mama will demonstrate each technique, I will repeat it and explain the whys and the hows. This masterclass is interactive, allowing you to ask questions in the comments of each lesson. All you need to do now is roll up your sleeves and enroll!

Course  Modules

Your Sarma Masterclass consists of 3 modules and 9 video lessons

Module 1: Perfect Sarma Filling

It all starts the with the right ingredients. And in the case of the filling, picking the wrong type of meat or not handling the onion right are the details that make or break your final dish. I'll teach you how to make the filling succulent but also compact enough not to crumble.

Module 2: How to Roll Sarma

There are many rolling techniques but only one has it all: it produces the nicest-looking sarma and keeps the filling safe inside. To perfect this technique, you'll need to learn how to properly prep your sauerkraut leaves. It will be a fun module!

Module 3: Cooking Sarma

We are finally cooking sarma. And not only in one way, but two. I'll show you how to make sarma with and without the roux. We'll also rustle up side dishes that are a perfect match for sarma. 

My  Style Of Teaching Cooking

If you've followed any of my recipes, you know that I am the queen of details. I love to teach cooking techniques and explain the whys and hows in every dish. Here are all the goodies you can expect from my Sarma Masterclass.

Best tips on the right ingredients

Before you get down to cooking, you will get guidelines on how to choose the right ingredients. Your Sarma Worksheet contains the recipe and the precise amounts in both metric and imperial measures. It is a downloadable pfd which you can use for future reference. 

Techniques explained and made easy 

If you were ever daunted by making sarma, this Masterclass will teach you the right techniques. The pace will be slow, step by step, taking nothing for granted. We will go through all the reasons why do something this way and not do it the other way. This will give us the opportunity to go through possible ingredients substitutions and of cooking different versions of sarma. 

The look and feel of the Masterclass

9 detailed videos are shot with 2 cameras so you will have a close-up of everything I do. You can stop, take a break, repeat a scene or watch the entire Masterclass at your own leisure. In fact, you can come back to it time and time again - it is yours to enjoy. Every lesson has a comments section. When you want to interact, just ask questions and you'll get replies form me and from the others. 

Main goal of the Masterclass

I want you to learn how to make a real homemade sarma. I am a big proponent of natural food and I don't use artificial seasonings (sorry, no Vegeta). I want the learning process to be fun. Yes, we are tacking a complex dish, but it is going to be entertaining because I'll spice it up with telling you stories about sarma. Plus you know it's always fun with my hubby in the kitchen. 

Ready to roll up your sleeves and roll the best sarma ?

About andrea.

I’ve helped thousands of people (re)connect with Croatia through food, history and culture.

There is nothing I love more than reviving Croatian traditions. When I see how our rich culture touches the lives of everyone who spends time here, my mission is complete.

Now, it’s your turn.

And the easiest way to share love is to feed our tummies.

So let’s get cracking. I look forward to your cooking success.

Frequently Asked Questions

Where does the masterclass 'live'.

Sarma masterclass is hosted on my Crooatia Honestly blog. When you sign up, you will get login details and will be able to access it any time. 

Do I have to attend at a particular date?

Nope. The Masterclass is recorded and you can access it any time you wish. You can watch it as many times as you wish. There will be a live session when the need arises but other than that, I am available in the comments. 

Will I gate the sarma recipe?

Yes, of course. You will get a pdf with a detailed recipe, with the amounts of ingredients expressed in both the metric and imperial system.

Can I share the Masterclass with a friend?

The Masterclass videos are private and only people who purchase the Masterclass have access to them. You are welcome to share the information with your friends and invite them to sign up too.

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How to make Croatian Sarma

Sarma is the Queen of Croatian cuisine. Usually, it is made in winter and especially in Christmas time. Since Christmas time is approaching, we give you this recipe so you can prepare it for your family and friends. Delight them with this new, but still traditional meal!

Christmas Table in Croatia with Sarma at the center

What is Croatian Sarma?

Shortly, these are Stuffed Cabbage Rolls, but they are much more. A bit complicated dish to prepare, but still beloved by the most. What is best about Sarma is that you can eat it for a long time (at least for a couple of days). Just heat it and enjoy! Some even say it is even better when heated.

The history of sarma

Its name originates from the Turkish word „Sarmak“ which means to wrap in. The meal was originally Turkish and it came to Croatia in times of the Ottoman Empire. Thus, let us begin with the recipe.

Ingredients for Croatian Sarma

These are the ingredients for the meat mixture:

• 1 kg of minced meat (we use half beef, half pork meat, but it is up to you which meat and percentages you prefer, you can use them in different percentages of course)
• 1 bigger onion
• 2 cloves of garlic
• a small amount of salt
• a bit of Vegeta (a dried mixture of spices)
• a bit of pepper
• about 50g of rice
• a bit of fresh parsley.

Additional ingredients for the cooking phase

• two or three pieces of smoked meat
• 1 larger pickled cabbage head (sauerkraut)
• 2 spoons of the tomato sauce.

Ingredients for the browned flour

We use it to make the sauce thicker, but it is up to you. You can leave it in the „soup form“ if you wish. It is equally delicious.

• 2 tablespoons of flour
• a bit of sweet paprika.

How to make the meat mixture for Croatian sarma?

Take the smoked meat and cook it in water for a couple of minutes. When the water is boiling, remove it from the fire.

Ingredients for the meat mixture

Then take about 1kg of mixed minced meat and spice it with salt, pepper, and a bit of Vegeta mixture of dried spices (if you cannot find Vegeta in your store you can use a different mixture of spices that you usually use).

Slice one onion, two cloves of garlic, and a bit of fresh parsley into small pieces and add to the mixture. Then add 50gr of rice to the mixture. Wash the rice before, but do not cook it. It is supposed to be raw in the mixture and cooked only later when you put Sarma in the cooking pot.

Finally, add one egg to merge the mixture.

Meat mix for Sarma

Note: If you ever made stuffed peppers the meat mixture is the same as for that dish.

How to roll Croatian sarma?

Take one larger pickled cabbage head and cut out the root. Then separate about 15 leaves from the head. Try to keep them whole as much as you can because you will need them for the filling.

Wash the leaves thoroughly in order for Sarma not to be sour.

Sauerkraut, photo credit to Sashas kitchen

Then take the first leaf. Fillet the stem part in order for the leaf to become thin (leaf needs to stay whole).

Place the cabbage leaf on your palm. Then place the small amount of the meat mixture inside. It is about 1/15th of the whole amount. Then roll the sarma and tuck it in. In order for the meat to stick together during cooking, tuck it in well.

Stuffed Cabbage Rolls

The cooking of Croatian sarma

After you finish making the rolls, take the remaining cabbage. Slice it into small pieces and place half of the amount to the bottom of the cooking pot. Then gently place the Sarmas inside in the form of a circle.

We recommend a big cooking pot. You will still need to place Sarma rolls in two rows. Place the remaining cabbage on the top together with the smoked meat (you previously cooked it).

Put 2 tablespoons of tomato sauce on top and water. Water should cover the Sarma rolls. Cook them for 90 minutes and keep the cooking pot full. Thus add water when necessary.

Note: Do not stir it, but shake the pot every once in a while.

Recipe for the Browned flour

Browned flour or Zaprska in Croatian

As we previously mentioned, you can use this mixture to thicken the sauce. But it is optional.

Place the oil in the frying pan and add 2 tablespoons of flour. Fry the flour till it becomes yellow. Then add a bit of sweet paprika and remove it from the fire.

Put this mixture in the cooking pot on top of Sarma and add a bit more water. When it is boiling Sarma is finished.

Sidedish to Sarma

It is best served with mashed potatoes, but polenta is also an option. Bon appetit!

Mashed Potatoes from pixabay.com There it is, now you know how to make Croatian Sarma. There are different varieties in different countries, for example with no rice, with wine leaves instead of cabbage leaves, but in the end, it's all Sarma.

Did we perhaps inspire you to visit Croatia? If you need a place to stay, choose our Croatian villas . If not right now, we hope we at least inspired you to make Croatian Sarma at home this holiday season. Enjoy and of course tell us how it turned out on Social media or here in a comment.

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CABBAGE ROLLS / SARMA

• August 25, 2017

Oh, the Sarma, famous Sarma. There is no winter in any Croatian family imaginable without these tasty cabbage rolls. And just for the record, there are no small portions of sarma cabbage rolls.

Just as ‘wine stew’ is a dish served at every wedding that keeps to itself, her majesty SARMA is a part of everyone’s New Year’s menu. It is prepared in big cooking pots, and the quantity should last at least two days. Let’s cook!

Ingredients:

1 head pickled cabbage,0.5 kg grated sauerkraut,0.5 kg minced meat (a pork and lamb mix or by preference),1 red onion,10 tablespoon rice,100 g dry garlic flavored sausage,½ teaspoon minced black pepper

Preparation:

Remove the leaves from the stem, and cut out excess fibers from the leaf center. finely chop the onion and fry on little lard until translucent. Cut sausage and bacon into cubes, and mix in minced meat. Add 10 tablespoons of rice and season with pepper. Knead the ingredients thoroughly with your hands. Stuff leaves with meat. Place pancetta and bacon as the first layer in the pot. Lay a layer of rolls, then grated sauerkraut, and lastly, a piece of dry meat or sausage or lamb/pork bone. Pour water over rolls and simmer on low heat (after boiling) for an hour to two. (depends on the roll size)

Practical tip:

If you like sour taste, add in sauerkraut liquid.

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Andreja Pruša Horvatić

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Sarma (stuffed cabbage rolls)

This traditional serbian recipe for pickled cabbage leaves stuffed with a mixture of mince, rice and spices, is bursting with delicious flavours..

Credit: Tammi Kwok

preparation

Ingredients

• 1 large onion, chopped
• 4 garlic cloves, chopped
• 3–4 slices bacon
• 3 tomatoes, peeled
• 500 g beef mince
• 500 g pork mince
• 70 g tomato paste 
• 2 cubes beef stock, crumbled
• sweet paprika powder
• chicken and herb salt
• salt and pepper
• 1 cup white rice, rinsed
• 6 bay leaves
• 12 large leaves pickled cabbage, plus 1–2 large leaves pickled cabbage, extra, to line saucepan
• 1 kg smoked pork ribs
• 250 g speck (smoked bacon)
• 1 tbsp plain flour
• 1 garlic clove
• pinch of chicken and herb salt
• 1 tsp tomato paste

Instructions

• Heat small amount of oil in a deep pot. Add the onion, garlic and chopped bacon and fry until onion is translucent. Roughly chop the tomatoes and add. Then add the beef and pork mince, the tomato paste, crumbled stock cubes, paprika, chicken and herb salt, and salt and pepper. Mix together thoroughly and cook for about 30 minutes or until the moisture evaporates.
• Beat the egg lightly and add. Rinse the rice in cold water and add to meat mixture along with the bay leaves. 
• Add more spices and salt if necessary after tasting the mixture. The mixture should be quite dry.
• Take the sour cabbage leaves and wash them thoroughly to remove any excess salt. Trim any hard bits of stem and cut in half. Smaller leaves can be left whole.
• Place a spoonful of the meat mixture onto each individual cabbage leaf and roll it up, tucking the ends in so that the filling is secure. Lay a couple of large outer leaves on the base of a deep greased pot, then begin packing the cabbage rolls on across the top.
• In between each layer of cabbage rolls place pieces of the chopped pork ribs and speck to add flavour. Extra bay leaves can also be added at this stage.
• Continue making the cabbage rolls until all filling has been used up. 
• When pot is completely filled with the cabbage rolls, pour in water to fill up the pot (a little more tomato paste can be added to this water for extra flavour). Then finally place on top some individual layers of sour cabbage leaves to cover all the cabbage rolls. These leaves will hold in the flavour.  
• Place tight fitting lid on top and cook on stove top for about one hour. They can be left to rest while extra seasoning is prepared as the final touch.  

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Bring the world to your kitchen

5 important facts you need to know about Croatian sarma

• by croatiaweek
• March 30, 2021
• in Food & Wine

Andrea Pisac, author of the best-selling Croatian desserts cookbook, has launched a new cooking masterclass. This time, she teaches us how to make the best sarma ever.  

Check out the Masterclass here .

But before you roll up your sleeves, learn a few facts about sarma that Andrea is sharing with us.

Often voted the number one Croatan dish, sarma is the herald of joy and comfort. We usually share it with our family and friends so sarma also means closeness and togetherness.  

Apart from signalling delicious coziness to our tummy, there are quite a few facts to know about sarma. Some might surprise you.

Origins of Sarma

In Croatia, sarma is the name of the dish. But the word sarma is of Turkish origin and it means ‘wrapped’.  

In Turkey and other Middle Eastern countries, different fillings can be wrapped in different leaves. For example, meat + rice in a cabbage or vine leaf. Vegetables + rice in a kale leaf.  

The combinations are almost endless. Most importantly, they usually include a vegetarian version.  

In Croatia, on the other hand, sarma is always a meat dish. Nouveau cuisine aside, Croatian sarma is filled with the combination of beef and pork + rice.  

Our sarma is always wrapped in sauerkraut leaves, which makes it a perfect winter dish. In some instances, people might use cabbage leaves too, if a sauerkraut head is not easily available.  

When Sarma is served

Sarma is best when it’s cooked in a large pot. This tells a lot about when it’s served too.

You can, of course, eat sarma whenever you please, but it is a standard practice to make sarma for a large number of people, and for a festive occasion.  

Christmas and New Year are the most common times of the year when a Croatian home will stock sarma. There will be large family get-togethers, there will be celebrations, there will be loafing around the house. All perfect opportunities to feast on the evergreen sarma.  

Plus, the weather is usually cold enough to store your sarma pot outside (hint: the pot is so big it hardly fits in the fridge).  

Another feature of sarma is that it gets better after a couple of days. This is the reason why mothers will pack pots of sarma for their student children to take with them.  

This is also why Croatians load on sarma when they go skiing!

How to roll sarma

Rolling sarma is one of the trickiest parts of the recipe. It takes a good technique and lots of practice to get a real hang of it. The goal is to get a nice looking sarma but also to keep the filling safe inside.  

The folding technique will have the ends of the sarma folded inside. This is the easier one to master. But, with this approach, there is nothing keeping the filling inside apart from the weight of other sarmas on top.

The more difficult one is the tucking technique, when we tuck the side ends into the sarma. Rolling sarma this way produces a much nicer end product and the filling never falls out.  

Even the most experienced sarma chefs sometimes struggle with rolling. This can happen when the sauerkraut leaves are not thin and supple enough. To remedy this, always remove the central vein from the leaf.  

What goes well with sarma

As much as we believe that nothing matches sarma, there are some side dishes that go really well with it.  

Sarma is perfect with creamy mashed potatoes – pire krumpir in Croatian. If you don’t have time to fuss around with mashing, just boil potato cubes. They will sop up the sarma stock and all the flavours anyway.  

If you’re short of time, or you’re just reheating your last week’s sarma, eat it with a slice of bread. Try the rustic corn bread – break off the pieces and dunk them in sarma juices.  

Believe it or not, sarma goes incredibly well with cream. But to take things to the next level, try it with creamed horseradish sauce. This is how they eat sarma in Slavonia.  

To make horseradish sauce, great some horseradish and soak it for 10 min in hot water. Drain, and combine with 2-parts sour cream and 1-part mayonnaise. Season with salt and apple cider vinegar.  

Cousins of sarma

Yes, there are variations in Croatian sarma too. We already said that a vegetarian sarma is a contradiction in terms. Some people do practice it, with soya or pulses such as lentils and chickpeas.  

There are, however, more common variations to rice. This is because rice has never been a dominant grain in Croatia. Some 100 years ago, it was mostly barley and buckwheat.  

Next time you make your sarma, try substituting rice for barley to get a more rustic flavour. Buckwheat will give it a crumblier texture.  

There is another cousin to sarma, which is a speciality from Sinj. Sinjski arambašići is ground beef wrapped in sauerkraut leaf. Yes, just meat (no grains) and just beef (no pork).  

Now that you have your sarma facts sorted, it’s time to learn how to make this classic Croatian dish.

Hop over to Andrea’s Sarma Masterclass, where she takes a deep dive into how to make the best sarma ever.  

Make the most of 20% discount available only until Easter by clicking HERE .  

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How to make ‘breskvice’ – favourite Croatian peach cookies

• May 25, 2024

GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories., recipe: cabbage rolls {traditional croatian sarma}.

June 10, 2015 by Shari

Now I didn’t get the recipe from my husband’s mother or Auntie – but my husband gave this cabbage rolls a nine out of ten. Ranking them better then his Mum’s but not as good as his Auntie’s who he would give a 10 out of 10 to.

He thinks that hers are better as she grows the cabbage in her backyard and literally cuts the cabbage out of the garden the morning and storing them in small chest freezers of her making these tasty morsels. She also doesn’t use savoy cabbage – just normal cabbage.

I must admit that there is nothing better then veggies that have been grown in your own backyard – so maybe we will be planting out our veggie patch with some mini savoy cabbages next year?

TRADDITIONAL CROATIAN SARMA {CABBAGE ROLLS TO YOU AND ME} 1kg of pork mince 200 grams diced speck 4 cloves of garlic, crushed 1/2 bunch of spring onions 1 cup of wild rice 2 tablespoons of vegeta 2 tablespoon of paprika 1 egg 2 heads of mini savoy cabbage 3 litres of water 1/2 cup of apple cider vinegar 250 grams of pork ribs 1 brown onion 2 bay leaves 1 can of crushed tomatoes 1 tablespoon of olive oil extra paprika

Pull the larger leaves off the savoy cabbage {you’ll want to remove about 2/3 of the leaves – finely slicing the remaining cabbage and set aside} and place into a pot of simmering water to wilt. Drain the leaves and allow to cool whilst you prepare the filling.

In a large mixing bowl, combine the pork mince with the diced speck, garlic, spring onions, wild rice, vegeta, paprika and egg. Once the mixture is well combined set aside.

In a large pot, brown off the pork ribs and a sliced onion in a little olive oil. Remove the pot from the heat, add some of the finely sliced cabbage and then the apple cider vinegar.

Take about a 1/4 cup’s worth of the mixture and place it in the middle of a blanched cabbage leaf. Roll up and and place on top of the base of onions, pork ribs, and pickled cabbage. Continue to roll the cabbage rolls until you have a full layer, then add more sliced cabbage before repeating the process.

Once all the cabbage rolls have been rolled, top the dish off with any remaining sliced cabbage, a can of crushed tomatoes, the bay leaves and a sprinkle of paprika. Add the water into the pot {you may or may not need 3 litres, but you want your cabbage rolls in water, but not floating in water}. Place the pot on the stove to simmer for at least 4 hrs. The longer these cabbage rolls cook the nicer they are.

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15 Traditional Russian Foods You Must Try

 Quynh Anh Nguyen/Getty Images

Russia may not be the first to come to mind when you think of a food destination, but the country has plenty of delicious traditional dishes to try. Visitors to Russia are often surprised at the variety and flavors of Russian cuisine, which is influenced by Russia's connection to Europe, Asia, and the Middle East. The most classic Russian recipes are made of veggies and wheat, such as soups, porridges, and stuffed dough.

Borscht is a beet soup that originated in Ukraine and was quickly adopted as a Russian specialty. Beets may seem like a strange base for soup to many Westerners, but there are plenty of reasons that this hearty soup is one of Russia’s most famous dishes. It is full of meat and sautéed vegetables, including cabbage, carrots, onions, and potatoes. It can be served hot or cold and is best served with a dollop of fresh sour cream on top.

Shchi is a typical cabbage soup made from either fresh or fermented cabbage. While different recipes call for various ingredients, shchi often contains potatoes, carrots, onions, and possibly some meat such as chicken. The cabbage can also be replaced with sauerkraut, called sour shchi.

Solyanka is a thick soup that is plentiful enough to be a meal in itself. This soup is made with various types of meat, including sausage, bacon, ham, and beef, as well as vegetables such as cabbage, carrots, onions, and potatoes. Chopped pickles and the traditional lemon slice garnish play an essential role in giving this recipe its sour flavor. It is often also made with fish and pickled cucumbers.

If you like seafood, try ukha, a fish soup with a clear broth. Many different kinds of fish can be used to make this soup, including bream, wels catfish, northern pike, and ruffe. The remaining ingredients are not unlike what you might find in a traditional chicken soup—think root vegetables, parsley, leeks, and dill.

You may have already heard of pirozhki (also known as piroshki or pyrizhky). These little baked or fried puff pastries are packed with potatoes, meat, cabbage, or cheese. The stuffed pockets are popular all around Russia and Ukraine.

Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth. A favorite in Russia and Eastern Europe!

Blini is a wheat pancake rolled with various fillings: jam, cheese, sour cream, caviar, onions, or even chocolate syrup. It is Russia's equivalent of a crepe. At any restaurant where you aren't sure of any of the other dishes, blini are always a safe bet. Blini are such an important part of Russian cuisine that a festival called Maslenitsa celebrates the beginning of spring with them.

Russian kebabs are called shashlyk or shashlik. Like any kebab, they consist of cubed meat and veggies grilled on skewers. They have roots in the Caucasian Mountains, where 19th-century tribe members would prepare them over an open flame.

Beef Stroganoff

Beef stroganoff consists of sauteed beef strips served in a creamy sauce with mushrooms or tomatoes, often served with rice, noodles, or potatoes. This recipe has a long history, and many variations for its preparation exist, but its roots are in mid-19th-century Russia.

Caviar, or ikra, is really something to get worked up about in Russia. Briny and sharp, it is often served on dark, crusty bread or with blini, which are like pancakes or crepes. Caviar on buttered bread is a popular zakuska.

You can expect to find sour cream or smetana, accompanying almost any Russian traditional food—with crepes, soups, and even sometimes in dessert. This sour cream is fresh and melts into any warm dish, adding to its distinctive flavor. (You will likely often see it in beef stroganoff.)

Russia is well-known for vodka, so you can expect to find many varieties throughout the country, such as Russian Standard Gold, Moskovskaya Osobaya, Kauffman, and Beluga Noble. Russian beverage menus can also include tea, mineral water, beer, and soda.

Kvass is a refreshing fermented beverage with slight carbonation. Although it has a very slight alcohol content, it is not considered an alcoholic beverage. It is made from black or regular rye bread or dough and can be flavored with a variety of different things, ranging from honey to berries to herbs.

Russians love ice cream, called morozhenoe. It is common to find it on many restaurant menus with various toppings​ , like fruit, nuts, or chocolate. Unlike more traditional Western ice cream, morozhenoe is much creamier, thanks to the fresh milk and a higher ice ratio to dairy.

Paskha is a festive dessert that is commonly made around Easter in Eastern Orthodox countries. This sweetened cheesecake dessert is decorated with Christian symbols as a part of the holiday feast.

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