Let us introduce to you one of the meals admired by many around the world but prepared the best in the places of its origin.

Places of its origin I say? What is the place of origin for cabbage rolls?

There are many countries in Europe that may find recipe in grandma’s cookbooks many generations ago. By that there are many versions and ways of preparing cabbage rolls that we will call sarma, since this version is coming from central European country of Croatia .

We have prepared all that is needed to get you going. Hope you'll enjoy preparing this meal as much you and your guests will enjoy eating it.

S A R M A Recipe: Mom's recipe #20 - Sarma Recipe origin: Central Europe Serves: 8 - 10 people Preparation time: 1h Cooking time: 3:30h - 4:00h (on the stove or in the oven on light to medium heat) Serving: For best taste serve day or two after cooking warmed up in the oven for 1h with mashed potatoes and red wine. Ingredients: 1 medium to large size sour cabbage head 1/2kg - 1kg (1-2 lb.) sauerkraut 1.5kg (3 lb.) ground beef 1/2kg (1 lb.) ground pork smoked meat, could be few smoked ribs, smoked bacon... 5 large spoons of white rice 1 onion - chopped 1 large spoon of olive oil 1 egg salt paper 1 teaspoon of Vegeta spice (mixture of spices very popular in Europe - see photos)

º In a medium size saucepan add 3-4L of water, half of you smoked meat and 1/2 of sauerkraut. Cover it and cook this soup over medium heat wile you are preparing the rest.

º Whatever smoked meat you have left cut it in to small pieces. In a bowl add the meat, smoked meat, rice, chopped onion, olive oil, egg and all the spaces then mix this well.

º From cabbage head peel the leafs. If cabbage is to sour you can wash it a bit in the water. Take each cabbage leaf (large leafs you can cut in half - also remove hard center part of large leafs so you can easily role them) and add meat mixture in each leaf, then roll it. Secure each role by gently pressing ends of the leaf towards the center (see photo gallery - image #3).

º Spread if you like one or two sauerkraut leafs on the bottom of a large pan. Place prepared cabbage rolls on the top by adding whatever sauerkraut you have left. Once all the cabbage rolls are in carefully pour the soup and all its content on the top. If all the cabbage rolls not covered with soup add water. Cook it over medium heat for 3 1/2 to 4h.

Sarma will make a great wintertime meal.


Bon Appetite!
Dec. 2004 by M.B.B