Serbia · Southeast Europe
Sarma
Sour cabbage rolls simmered slowly — the winter dish of the whole region.
180 min Serves 6 mediumstewwinterbatch-cook
Ingredients
- 1 head sour cabbage
- 500g minced pork
- 100g rice
- 1 onion
- 1 tbsp paprika
- Smoked ribs or bacon
- Bay, salt
Method
- 1
Mix mince, rinsed rice, fried onion, paprika and salt.
- 2
Roll a spoonful in each cabbage leaf, tucking the ends in.
- 3
Layer in a pot with smoked meat and bay between the rolls.
- 4
Cover with water and simmer very gently for 2.5 hours.
- 5
Rest overnight and reheat — sarma is better on day two.
Budget note
Cabbage, rice and a little mince — a feast built from the cheapest shelf.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
Konoba & Kafana
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook