Sarma - Croatian Cabbage Rolls (My Grandma's Recipe) : (Https://foodandmood - Blog/en/)

20/01/2023, 10:52 Sarma - Croatian Cabbage Rolls (My Grandma's Recipe) - Food and Mood
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Sarma – Croatian Cabbage Rolls (My Grandma’s

Recipe)
Mateja (https://foodandmood.blog/en/author/mazvirotic/) /  July 21, 2022 /  10 Comments
(https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-recipe/#comments)
https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-recipe/ 1/24
Sarma (cabbage rolls) are an absolute favorite of all generations and one reason more that gather us all around
the table during the winter. This is an old and very traditional recipe from my grandma.
Jump to Recipe Print Recipe (https://foodandmood.blog/en/wprm_print/recipe/17557)
Sarma cabbage rolls – an absolute favorite of all generations which happily

gathers us around the table during cold, winter months. In this post, I bring
you a handful of instructions, tips, and tricks for my favorite Croatian sarma
made according to my grandmother’s recipe. We like it just like this – a bit
spicy and full of flavor.
What is Sarma Exactly?

Sarma is a dish that has always intrigued me. Here, in my country, everyone thinks
they know everything about sarma and there isn’t a single person in Croatia who isn’t
ready to give some advice on how to make it.
These sauerkraut cabbage rolls, which successfully combine sweet, spicy, savory,
and sour flavors, are like a family hug, real comfort food in the Balkans way.
On the other hand, I simply decided to share my grandmother’s recipe for our
Slavonian sarma here on the blog, and everyone knows at least one thing about
grandma’s recipes – they are holy and should not be changed.
Tips & Tricks For The Best Sarma Rolls
1. For the meat filling, don’t use only pork – it can often be fattier than other types
of meat, so it’s better to mix it with another type of meat, such as beef or veal. As
for the ratio, I usually use ground pork and beef in a 50:50 ratio, although you
can definitely adjust it to your liking.
2. For fuller flavor, cook sarma with a piece of smoked, cured meat – A small
piece of delicious bacon or dried smoked ribs will add so much umami flavor! If
you don’t have or don’t want to add any dry cured meat, it’s ok. The sarma rolls
will still taste good. If you decide to add some meat, don’t add too much (no
more than 250 g on the amounts in this recipe) otherwise the sarma could be
too salty. Also, you can briefly boil the dry cured meat separately before putting
it in the pot with sarma. Know that the meat will release some extra fat, so if you,
at the end of the cooking, notice a lot of fat floating on the surface, remove the
excess with a spoon.
3. Rinse the sauerkraut leaves with cold water – this step is very important if the
cabbage head you have is very salty/sour. You don’t need to keep the cabbage
submerged in the water; just rinse it under a stream of cold water and then drain
it so that it’s ready for the next step.
4. For easier rolling, thin the cabbage root – there are several types of cabbage:
some have thicker leaves and thinner roots, while others have thicker, fleshy
leaves with pronounced roots. In general, it will be easier to make a cabbage  roll
if that part is thinned or trimmed with a knife. If the leaves are very long and
large, you can cut off the bottom part, put it aside and use it for covering the
bottom of the cooking pot.
5. Don’t stir the sarma during the cooking – just shake the pot gently from time to
time. If you try to stir it, you risk unwrapping the rolls and you definitely don’t
want that.
6. Make it the day before – a well-known rule here in Croatia for preparing and
cooking sarma is that it tastes better on the second, even third day. This actually
makes sense because the flavors have enough time to develop and deepen, so
if you plan to make sarma for a larger family gathering, you can easily make it
the day before. Also, in that case, I suggest making the roux the next day.
How to Make Stuffed Cabbage Rolls

Rolling the sarma may seem a bit intimidating for someone who wants to do it for the
first time, but it’s actually a fun part of the recipe that acts as some kind of…. therapy
and relaxation.
If the cabbage leaf is very big, remove the bottom, If you see a pronounced hardy vein, carefully
hardy part. remove it with a sharp knife. This will make rolling
the cabbage easier. 

Then turn the leaf so that the filling lays on its inner side.
Fold the bottom of the leaf and start rolling tightly. Then fold one side of the leaf to the center…
and repeat it with another side. Roll away from yourself until little wrap is formed.
Repeat this process with the rest of the meat
filling.
How To Prevent Sarma From Burning

After we layer sarma firmly next to each other, cover it with water, and start the
cooking process, stirring the cabbage rolls with a wooden spoon will become
impossible. That’s why the bottom of the cooking pot needs to be protected with
something, otherwise, they can easily burn and have a slightly bitter, not-so-yummy
taste.
This can be done in several ways, and one of the most practical ways is to layer the
excess sauerkraut leaves that won’t be used for making the rolls (torn leaves, the
hard parts we removed, too small leaves, etc.) and put it on the bottom of the
greased cooking pot.
Works every time!
How to prevent Stuffed Cabbage Rolls from

Unwrapping
No matter how carefully and firmly you place the sarma rolls next to each other, it can
happen that during the cooking process the rolls start to move around in the pot,
especially if you cook it at a higher temperature. But, worry not because I have a
solution for this problem!
This can be prevented by putting some load on the rolls, something heavier. You can
use an old plate (not your grandma’s rare vintage porcelain, please) or even a smaller
lid. It’s essential that is slightly smaller in diameter compared to the pot in which the
sarma is cooked.
Roux for Sarma

To make the roux for sarma or not to make it, amongst cooking enthusiasts this
debate is ongoing. Personally, I like to finish my sarma with roux. It’s a dish that we eat
on special occasions, and my family likes it this way.
This is how I make it: I fry the flour on some melted lard or sunflower oil until it starts
to turn golden. Then, I take it off the heat, add some sweet and hot paprika powder (I
make sure it doesn’t burn), stir everything, and add to the sarma that has been
cooking on the stove.
After adding the roux to the sarma, cook it on low heat for additional 10-15 minutes.
If you don’t want to, you don’t have to make roux when making these Croatian
cabbage rolls; instead, thicken it with some cornstarch or finish it with passata.
What to Serve with Sarma

Freshly baked homemade bread or focaccia
(https://foodandmood.blog/en/recipe/no-knead-overnight-whole-wheat-
focaccia/) will absorb all that yummy liquid in your plate perfectly. This is the
simplest, perhaps even mandatory part of serving and eating sarma.
Creamy, mashed potatoes (https://foodandmood.blog/en/recipe/easy-

traditional-mashed-potatoes-recipe/) for a bit fancier serving.
Can you freeze Sarma Cabbage Rolls?

Yes, you definitely can!
This is a dish that freezes very well. This is how I do it: those cabbage rolls that I’ll
freeze, while the sarma is still lukewarm, I separate into plastic containers (that way
the liquid in which sarma was cooked will remain cohesive) and leave them open
until sarma cools completely. Then I tightly close the lid and simply put them in the
freezer.
Sarama cabbage rolls, frozen like this, try to use within 2 months. When you decide
to thaw it, just put the container into the fridge the night before and heat it up the
next day in a pot on low heat.
If you prefer to learn how to cook from video recipes, I suggest you take a look at
how to make this recipe on my Youtube channel:
Stuffed Cabbage Rolls Your Friends Will Love! C…

C…
Are you looking for inspiration for more lunch ideas? Here are my suggestions:
BEETROOT GNOCCHI WITH BROWN BUTTER SAUCE

(https://foodandmood.blog/en/recipe/beetroot-gnocchi-with-brown-butter/)
CHICKEN IN WHITE WINE SAUCE WITH GRAPES AND ROSEMARY

(https://foodandmood.blog/en/recipe/chicken-white-wine-sauce-with-
grapes-rosemary/)
DELICIOUS BROWN RICE RISOTTO WITH PUMPKIN AND SAGE

(https://foodandmood.blog/en/recipe/brown-rice-risotto-with-pumpkin/)
Do you have any secrets for making great stuffed cabbage rolls? Great, write
me all about it in the comment section below or on my Instagram
(https://www.instagram.com/foodandmoodblog/), I would love to hear from
you! If you try to make this or some other recipe from my blog, be sure to
send me a photo of your creation or tag @foodandmoodblog on social
media.

If you prefer video recipes, don’t forget to subscribe to my Youtube channel.
(https://www.youtube.com/channel/UCKIweRX1P8A-ArA41VpwtMQ)
Cook with love,
Sarma - Croatian Cabbage Rolls (Grandma's Recipe)

Sarma (cabbage rolls) are an absolute favorite of all generations and one reason more that gather us all around
the table during the winter. This is an old and very traditional recipe from my grandma.
5 from 2 votes
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Rate
Course: Main Course Cuisine: Croatian Prep Time: 1 hour Cook Time: 2 hours 45 minutes
Total Time: 3 hours 45 minutes Servings: 20 cabbage rolls
Ingredients
For cabbage rolls
1 whole sour cabbage head (cca 1,8 kg)
850 g ground meat (beef + pork)
1 yellow onion
3 cloves garlic
1 egg
60 g white rice 
35 g bread crumbs
12 g salt
1/3 teaspoon ground black pepper
2 teaspoon sweet paprika powder

1/2 teaspoon hot paprika powder
lard
smaller piece of smoked meat (smoked dry pork ribs, smoked bacon etc.)
For the roux

1,5 tablespoon lard
1,5-2 tablespoon all-purpose flour
1/2 teaspoon sweet paprika powder
1/2 teaspoon hot paprika powder (you can put less or more, depending on how spicy it is)
salt (quantity of salt depends on how salty are the cabbage and dried meat)
Metric - US Customary
Instructions
1. Carefully separate the fermented cabbage leave. Depending on how small or big cabbage rolls you want to
make, you will need about 15-20 cabbage leaves + some extra shredded leaves for covering the bottom of
the cooking pot. If the cabbage is very sour and/or salty, wash the leaves briefly under cold water. After
that, if you notice that cabbage leaves have pronounced hardy veins, remove them with a sharp knife.
Repeat this step with all the leaves.
2. Prepare a bigger cooking pot by coating the bottom with a thin layer of lard. Chopp roughly the leftover
and torn cabbage leaves that won't be used for making the rolls and spread them on the bottom of the
cooking pot. This step will prevent the sarma from burning during the cooking.
3. Mince the onion and garlic and add to a bowl with ground meat, rice, eggs, bread crumbs, salt, black
pepper, and sweet and hot paprika powder. Mix everything well using your hand. Take a piece of the meat
stuffing, place it on the bottom part of the cabbage leaf and wrap it tightly in a roll. Repeat this with the
rest of the stuffing and cabbage leaves.
4. When you finish rolling up all of your sarma rolls, layer them tightly next to each other seam-side down in
the cooking pot. Add a piece of dried meat (if using) take 2-3 additional cabbage leaves and cover the rolls.
Put some load on it, like a smaller lid or an old ceramic plate, which will prevent the sarma rolls unroll
during the cooking. Pour over the water so that the sarma is completely covered with it and bring it to a
boil.
5. Reduce the heat and let it cook for at least 2-2.5 hours, adding more water if necessary.
6. When sarma is cooked, make your roux. In a small saucepan add lard and let it melt. Stir the flour with a
whisk or wooden spoon for a few minutes over low heat. When the roux gets a light golden color, turn off
the heat and stir in sweet and hot paprika powder. If necessary, you can add some salt too. Add the roux to
the sarma and let it simmer for about 10 minutes. Serve with homemade bread or mashed potatoes.
 cabbage rolls (https://foodandmood.blog/tag/cabbage-rolls/) croatian cuisine

(https://foodandmood.blog/tag/croatian-cuisine/) fermented cabbage
(https://foodandmood.blog/tag/fermented-cabbage/) sarma (https://foodandmood.blog/tag/sarma/)
Previous Post (https://foodandmood.blog/en/no-knead-

No-Knead Overnight Whole Wheat overnight-whole-wheat-focaccia/)
Next Post
Focaccia
Homemade Ketchup From Fresh Tomatoes
(https://foodandmood.blog/en/homemade-ketchup-from-fresh-tomatoes/)

10 COMMENT
Debra Gresh
October 17, 2022 at 2:47 am (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-
recipe/#comment-83657)
I made this for my cousins and my dad. Everyone loved it. They said it was just like my grandma used to
make. Rave reviews!
 REPLY
Mateja
I’m so happy to hear that and I’m glad you guys enjoyed this meal so much. Thank you for your
review!
 REPLY
Sam
October 23, 2022 at 9:59 pm (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-
Great recipe I am familiar with cabbage rolls “polish style” made of fresh cabbage, but would like to
try the sarma sour ones. However there are no whole fermented cabbage heads sold in my place..is it
possible to make one at home?
 REPLY
Mateja
My grandma also sometimes makes cabbage rolls with fresh leaves, mostly during summer 
when fermented cabbage heads aren’t available. It’s good, but I prefer sarma with the sourness of
fermented cabbage. It’s definitely possible, you can check this recipe for more info about the
procedure: https://www.cravethegood.com/how-to-sour-cabbage/
(https://www.cravethegood.com/how-to-sour-cabbage/)
 REPLY
Medelene
November 22, 2022 at 4:42 pm (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-
Do you have any suggestions on how to use the dried pork ribs after you’re done with this recipe? I
purchased too much!
 REPLY
Mateja
November 24, 2022 at 9:54 am (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-
Definitely yes! I suggest you make some good, hearty bean stew with dried ribs, we make this
meal very often in Croatia. Just a quick tip: usually, I will cook dried pork ribs separately in a
different pot before adding them to the bean stew. (if the ribs are really salty). Half an hour will be
enough. Or you can cook the ribs on their own, without any additions, and serve them with
mashed potatoes, fried sauerkraut, and onions.
 REPLY
c
December 17, 2022 at 5:51 am (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-
Can these be made in a crockpot?
 REPLY
Mateja
December 20, 2022 at 2:14 pm (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-
recipe/#comment-83735) 
Hi, I haven’t tried making it in a crockpot so I cannot give you an exact answer, but you could
definitely try to make it that way.
 REPLY
Deborah (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-recipe/)
December 31, 2022 at 10:46 am (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-
I made them for the first time ever. I am Australian living now in Croatia. My partner is Croatian so I am
adjusting to life in a beautiful country. He was so surprised I nailed it by this recipe. Thankyou so much, I
really appreciate the sharing of this recipe and god bless your Grandmother. My partners parents died
many before I came into his life, so I cannot follow his mothers recipes. Thank you again god bless you.
Oh I am making my second batch today.
 REPLY
Mateja
January 2, 2023 at 1:37 pm (https://foodandmood.blog/en/sarma-croatian-cabbage-rolls-
Dear Deborah, I’m so happy to hear that both of you enjoyed this recipe! There will definitely be
more traditional Croatian recipes on the blog in the future, so I hope you will try some of them,
too.
 REPLY
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20/01/2023, 10:52 Sarma - Croatian Cabbage Rolls (My Grandma's Recipe) - Food and Mood

Sarma – Croatian Cabbage Rolls (My Grandma’s

Jump to Recipe Print Recipe (https://foodandmood.blog/en/wprm_print/recipe/17557)

Sarma cabbage rolls – an absolute favorite of all generations which happily

What is Sarma Exactly?

Tips & Tricks For The Best Sarma Rolls

How to Make Stuffed Cabbage Rolls

How To Prevent Sarma From Burning

Works every time!

How to prevent Stuffed Cabbage Rolls from

Roux for Sarma

What to Serve with Sarma

Creamy, mashed potatoes (https://foodandmood.blog/en/recipe/easy-

Can you freeze Sarma Cabbage Rolls?

Stuffed Cabbage Rolls Your Friends Will Love! C…

BEETROOT GNOCCHI WITH BROWN BUTTER SAUCE

CHICKEN IN WHITE WINE SAUCE WITH GRAPES AND ROSEMARY

DELICIOUS BROWN RICE RISOTTO WITH PUMPKIN AND SAGE

Cook with love,

Sarma - Croatian Cabbage Rolls (Grandma's Recipe)

2 teaspoon sweet paprika powder

For the roux

 cabbage rolls (https://foodandmood.blog/tag/cabbage-rolls/) croatian cuisine

Previous Post (https://foodandmood.blog/en/no-knead-

Can these be made in a crockpot?

A little bit healthier (https://foodandmood.blog/en/category/recipes/a-little-bit-healthier/)

Copyright © 2022 Food & Mood. All rights reserved.

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