Croatia Sarma (Stuffed Cabbage Rolls)

An authentic recipe for Croatian Sarma (stuffed cabbage rolls), a traditional dish often enjoyed in the winter months

Ingredients

For the Sarma:

• 1 large head of pickled cabbage (or 12–15 pickled cabbage leaves)
• 500g (1 lb) ground pork
• 300g (10 oz) ground beef
• 100g (3.5 oz) smoked bacon, diced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 100g (1/2 cup) uncooked rice
• 1 egg
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon dried marjoram
• 1 tablespoon fresh parsley, chopped

For the Sauce:

• 1 smoked sausage or smoked ribs (optional, for added flavour)
• 2 tablespoons lard or oil
• 2 tablespoons plain flour
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1 litre (4 cups) beef or vegetable stock
• 2 bay leaves
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Cabbage Leaves:
   If using a whole head of pickled cabbage, carefully separate the leaves. Trim the thick stem in the centre of each leaf to make them easier to roll. Reserve any small or torn leaves to layer at the bottom of the pot.
2. Make the Filling:
   In a large bowl, combine ground pork, ground beef, diced bacon, onion, garlic, rice, egg, sweet paprika, smoked paprika, salt, pepper, marjoram, and parsley. Mix well until the ingredients are evenly combined.
3. Assemble the Sarma Rolls:
   Place a cabbage leaf flat on a surface. Add about 2 tablespoons of filling near the stem end. Fold the sides over the filling, then roll tightly from the bottom to the top. Repeat with all the leaves and filling.
4. Layer the Pot:
   Line the bottom of a large pot with the reserved small or torn cabbage leaves. Add a layer of smoked sausage or ribs (if using). Arrange the Sarma rolls tightly in layers on top.
5. Prepare the Sauce:
   In a small pan, heat the lard or oil. Add the flour and stir continuously to make a light roux. Mix in the tomato paste, sweet paprika, and a splash of stock, stirring to combine.
6. Cook the Sarma:
   Pour the roux over the cabbage rolls. Add the remaining stock until the rolls are just covered. Add bay leaves, salt, and pepper. Bring to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 2–3 hours, checking occasionally to ensure there's enough liquid. Add more stock or water if needed.
7. Serve:
   Sarma is best served hot, accompanied by mashed potatoes or fresh crusty bread.