Sarma
Sour cabbage rolls simmered slowly — the winter dish of the whole region.
Sarma is soured cabbage leaves rolled around minced pork and rice, then cooked slowly until the filling is tender and the leaves have given up their sourness to the pot. It is a traditional winter dish across the Western Balkans, made in a large batch rather than a single serving. It is better reheated the following day.
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.
Cabbage, rice and a little mince — a feast built from the cheapest shelf.
The winter Balkan table
- Ajvar — The roasted pepper relish that goes on the side of everything.
- Blitva na Lešo — Chard and potato — the plain green dish that balances the pot.
Konoba & Kafana
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