Croatian Sarma Recipe (Stuffed Cabbage Rolls) (2024)

FAQs

What is Serbian sarma made of? ›

For this satisfying sarma dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork, and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Each usually consists of minced pork, rice, onion, eggs, thyme, and dill rolled in a leaf, usually a cabbage leaf. The baking dish is lined with chopped cabbage and sauerkraut layered with bacon or pork belly and the cabbage rolls, then topped with more sauerkraut and dill sprigs.

Stuffed cabbage rolls are a popular Polish dish. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender.

First association on Serbian cuisine. A dish that is believed to have arrived in the Balkans along with the Turks during a five-century rule. The name derives from the Turkish vocabulary, from the word sarmak which means twist, wrap.

In the cuisine of the Crimean Tatars, dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are called sarma.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

pertaining to winter, wintery, winter (clothing, headquarters, etc.)

Sarma or stuffed cabbage leaves, is the most widely-eaten dish across Serbia, Bosnia, Croatia, Macedonia, Bulgaria, Romania, and all over Eastern Europe. Some places will use beef for the filling, others a mixture of meats and some will even top them off with a tomato-based sauce.

Which country made sarma? ›

Sarma – originated from Turkey, prepared in the Balkan, Mongolia, Armenia, Iraq… Sarma recipe, Serbian recipes, Macedonian food.

The term sarmale, or sarma, comes from the Turkish sarmak, which literally means “roll or package.” In Romania, instead of cabbage leaves, they also use leaves of grapes, cauliflower, sorrel, or beet.

Historically cabbage rolls has roots in ancient middle east and spread to Eastern Europe as trade roots developed and people migrated. Some Jewish historians has found indications that stuffed cabbage rolls were part of Jewish food tradition as early as 1500 years ago.

In addition to being super healthy, cabbage is delicious. It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews, and slaws. This versatile veggie can even be fermented and made into sauerkraut. In addition to being adaptable to many recipes, cabbage is extremely affordable.

Sarma is cousin to the Greek Dolmades, however this Armenian staple has a very unique and incredibly delicious flavour. Armenian Sarma has that thousand-watt lemon and olive oil taste– and this recipe adds an upgrade of tomato, hot pepper paste, Aleppo pepper and another zing of pomegranate molasses.

It is an energy dense food and healthy in moderation. Average numbers are 450 cal, 70g carbs, 10g fat, 19g protein.